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New process for production of fermented black table olives using selected autochthonous microbial resources.

Tufariello M, Durante M, Ramires FA, Grieco F, Tommasi L, Perbellini E, Falco V, Tasioula-Margari M, Logrieco AF, Mita G, Bleve G - Front Microbiol (2015)

Bottom Line: All starters formulation were able to dominate fermentation process.A significant decrease of fermentation time (from 8 to 12 months to a maximum of 3 months) and an significant improvement in organoleptic characteristics of the final product were obtained.This study, for the first time, describes the employment of selected autochthonous microbial resources optimized to mimic the microbial evolution already recorded during spontaneous fermentations.

View Article: PubMed Central - PubMed

Affiliation: Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce Lecce, Italy.

ABSTRACT
Table olives represent one important fermented product in Europe and, in the world, their demand is constantly increasing. At the present time, no systems are available to control black table olives spontaneous fermentation by the Greek method. During this study, a new protocol for the production of black table olives belonging to two Italian (Cellina di Nardò and Leccino) and two Greek (Kalamàta and Conservolea) cultivars has been developed: for each table olive cultivar, starter-driven fermentations were performed inoculating, firstly, one selected autochthonous yeast starter and, subsequently, one selected autochthonous LAB starter. All starters formulation were able to dominate fermentation process. The olive fermentation was monitored using specific chemical descriptors able to identify a first stage (30 days) mainly characterized by aldehydes; a second period (60 days) mainly characterized by higher alcohols, styrene and terpenes; a third fermentation stage represented by acetate esters, esters and acids. A significant decrease of fermentation time (from 8 to 12 months to a maximum of 3 months) and an significant improvement in organoleptic characteristics of the final product were obtained. This study, for the first time, describes the employment of selected autochthonous microbial resources optimized to mimic the microbial evolution already recorded during spontaneous fermentations.

No MeSH data available.


Radar plot of volatiles classes associated to Kalamàta drupes (A) during fermentation driven by starters yeast and LAB, (B) during spontaneous fermentation process, (C) deriving from three different commercial products of Kalamàta cultivar. Radar plot of volatiles classes associated to Conservolea drupes (D) during fermentation driven by starters yeast and LAB, (E) during spontaneous fermentation process, (F) deriving from three different commercial products of Conservolea cultivar.
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Figure 8: Radar plot of volatiles classes associated to Kalamàta drupes (A) during fermentation driven by starters yeast and LAB, (B) during spontaneous fermentation process, (C) deriving from three different commercial products of Kalamàta cultivar. Radar plot of volatiles classes associated to Conservolea drupes (D) during fermentation driven by starters yeast and LAB, (E) during spontaneous fermentation process, (F) deriving from three different commercial products of Conservolea cultivar.

Mentions: In Figures 7, 8 are reported, for each analyzed table olive cultivar, the analytical radar plot of the final product obtained by starter-driven fermentation (Figures 7A,D, 8A,D), by the corresponding spontaneous fermentation (Figures 7B,E, 8B,E), by the mean values obtained by the analysis of three different table olive commercial products belonging to the same cultivar (Figures 7C,F, 8C,F). Using the information reported in literature, an attempt to associate volatile classes to expected odor descriptors has been produced: esters were associated to fruity, aldehydes to herbaceous, alcohols to winey-sweet, acids to acid, spicy, and terpenes to floral notes.


New process for production of fermented black table olives using selected autochthonous microbial resources.

Tufariello M, Durante M, Ramires FA, Grieco F, Tommasi L, Perbellini E, Falco V, Tasioula-Margari M, Logrieco AF, Mita G, Bleve G - Front Microbiol (2015)

Radar plot of volatiles classes associated to Kalamàta drupes (A) during fermentation driven by starters yeast and LAB, (B) during spontaneous fermentation process, (C) deriving from three different commercial products of Kalamàta cultivar. Radar plot of volatiles classes associated to Conservolea drupes (D) during fermentation driven by starters yeast and LAB, (E) during spontaneous fermentation process, (F) deriving from three different commercial products of Conservolea cultivar.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4585182&req=5

Figure 8: Radar plot of volatiles classes associated to Kalamàta drupes (A) during fermentation driven by starters yeast and LAB, (B) during spontaneous fermentation process, (C) deriving from three different commercial products of Kalamàta cultivar. Radar plot of volatiles classes associated to Conservolea drupes (D) during fermentation driven by starters yeast and LAB, (E) during spontaneous fermentation process, (F) deriving from three different commercial products of Conservolea cultivar.
Mentions: In Figures 7, 8 are reported, for each analyzed table olive cultivar, the analytical radar plot of the final product obtained by starter-driven fermentation (Figures 7A,D, 8A,D), by the corresponding spontaneous fermentation (Figures 7B,E, 8B,E), by the mean values obtained by the analysis of three different table olive commercial products belonging to the same cultivar (Figures 7C,F, 8C,F). Using the information reported in literature, an attempt to associate volatile classes to expected odor descriptors has been produced: esters were associated to fruity, aldehydes to herbaceous, alcohols to winey-sweet, acids to acid, spicy, and terpenes to floral notes.

Bottom Line: All starters formulation were able to dominate fermentation process.A significant decrease of fermentation time (from 8 to 12 months to a maximum of 3 months) and an significant improvement in organoleptic characteristics of the final product were obtained.This study, for the first time, describes the employment of selected autochthonous microbial resources optimized to mimic the microbial evolution already recorded during spontaneous fermentations.

View Article: PubMed Central - PubMed

Affiliation: Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce Lecce, Italy.

ABSTRACT
Table olives represent one important fermented product in Europe and, in the world, their demand is constantly increasing. At the present time, no systems are available to control black table olives spontaneous fermentation by the Greek method. During this study, a new protocol for the production of black table olives belonging to two Italian (Cellina di Nardò and Leccino) and two Greek (Kalamàta and Conservolea) cultivars has been developed: for each table olive cultivar, starter-driven fermentations were performed inoculating, firstly, one selected autochthonous yeast starter and, subsequently, one selected autochthonous LAB starter. All starters formulation were able to dominate fermentation process. The olive fermentation was monitored using specific chemical descriptors able to identify a first stage (30 days) mainly characterized by aldehydes; a second period (60 days) mainly characterized by higher alcohols, styrene and terpenes; a third fermentation stage represented by acetate esters, esters and acids. A significant decrease of fermentation time (from 8 to 12 months to a maximum of 3 months) and an significant improvement in organoleptic characteristics of the final product were obtained. This study, for the first time, describes the employment of selected autochthonous microbial resources optimized to mimic the microbial evolution already recorded during spontaneous fermentations.

No MeSH data available.