scholarly journals The use of starter cultures in the table olive fermentation can modulate the antiadhesive properties of brine exopolysaccharides against enterotoxigenicEscherichia coli

2019 ◽  
Vol 10 (6) ◽  
pp. 3738-3747 ◽  
Author(s):  
Yanan Zhu ◽  
Gemma González-Ortiz ◽  
Antonio Benítez-Cabello ◽  
Beatriz Calero-Delgado ◽  
Rufino Jiménez-Díaz ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Candida Boidinii ◽  
Lactobacillus Pentosus ◽  
Table Olive

The present study aimed to evaluate different mates ofCandida boidiniiandLactobacillus pentosusstrains as starters in green table olive fermentation.

scholarly journals Formation ofIn VitroMixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations

2015 ◽  
Vol 82 (2) ◽  
pp. 689-695 ◽  
Author(s):  
Ángela León-Romero ◽  
Jesús Domínguez-Manzano ◽  
Antonio Garrido-Fernández ◽  
Francisco Noé Arroyo-López ◽  
Rufino Jiménez-Díaz
Keyword(s):  
Biofilm Formation ◽  
Starter Cultures ◽  
Cell Contact ◽  
Candida Boidinii ◽  
Content Type ◽  
Lactobacillus Pentosus ◽  
Yeast Strains ◽  
Species Pairs ◽  
Table Olive

ABSTRACTThe present work details thein vitrointeractions betweenLactobacillus pentosusand yeast strains isolated from table olive processing to form mixed biofilms. Among the different pairs assayed, the strongest biofilms were obtained fromL. pentosusandCandida boidiniistrain cocultures. However, biofilm formation was inhibited in the presence ofd-(+)-mannose. In addition, biofilm formation byC. boidiniimonoculture was stimulated in the absence of cell-cell contact withL. pentosus. Scanning electron microscopy revealed that a sort of “sticky” material formed by the yeasts contributed to substrate adherence. Hence, the data obtained in this work suggest that yeast-lactobacilli biofilms may be favored by the presence of a specific mate of yeast andL. pentosus, and that more than one mechanism might be implicated in the biofilm formation. This knowledge will help in the design of appropriate mixed starter cultures ofL. pentosus-yeast species pairs that are able to improve the quality and safety of Spanish-style green table olive processing.

scholarly journals Draft Genome Sequences of SixLactobacillus pentosusStrains Isolated from Brines of Traditionally Fermented Spanish-Style Green Table Olives

2018 ◽  
Vol 6 (18) ◽  
Author(s):  
Beatriz Calero-Delgado ◽  
Antonio M. Martín-Platero ◽  
Antonio J. Pérez-Pulido ◽  
Antonio Benítez-Cabello ◽  
Carlos S. Casimiro-Soriguer ◽  
...  
Keyword(s):  
Draft Genome ◽  
Probiotic Properties ◽  
Table Olives ◽  
Genome Sequences ◽  
Content Type ◽  
Lactobacillus Pentosus ◽  
Table Olive

ABSTRACTHere, we report the genome sequences of sixLactobacillus pentosusstrains isolated from traditional noninoculated Spanish-style green table olive brines. The total genome sizes varied between 3.77 and 4.039 Mbp. These genome sequences will assist in revealing the genes responsible for both technological and probiotic properties of these strains.

scholarly journals Investigating the microbiota of fermented fish products (Pla-ra) from different communities of northeastern Thailand

PLoS ONE ◽  
2021 ◽  
Vol 16 (1) ◽  
pp. e0245227
Author(s):  
Rutchanee Rodpai ◽  
Oranuch Sanpool ◽  
Tongjit Thanchomnang ◽  
Arporn Wangwiwatsin ◽  
Lakkhana Sadaow ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Raw Materials ◽  
Abundant Species ◽  
Industrial Applications ◽  
Bifidobacterium Bifidum ◽  
Starter Cultures ◽  
16S Rrna Genes ◽  
Rrna Genes ◽  
Lactobacillus Pentosus ◽  
Northeastern Thailand

DNA-sequencing was performed on the V3-V4 regions of 16S rRNA genes to investigate the microbial diversity of five samples of fermented freshwater fish (pla-ra) from three provinces in northeastern Thailand. The samples had salt concentrations ranging from 7 to 10%, pH values from 4.83 to 7.15, and D-/L-lactic acid concentrations of 90 to 450 mg/l. A total of 598 operational taxonomic units were annotated at various taxonomic ranks based on the SILVA Database. The lactic-acid and halophilic genera Tetragenococcus, Halanaerobium and Lactobacillus were among the dominant taxa of bacteria. The top 20 non-redundant taxa were considered in more detail. In two pla-ra samples, Tetragenococcus muriaticus was commonly identified. Halanaerobium fermentans was the most abundant species in a third sample and co-dominant in another sample. Lactobacillus rennini was dominant in the pla-ra sample from Roi Et Province. Additionally, other beneficial bacteria were detected including Staphylococcus nepalensis, Lactobacillus sakei, Lactobacillus pentosus, Weissella confusa, and Bifidobacterium bifidum. Differences between samples may be due to use of different raw materials, salt concentrations, recipes, processes and fermentation periods. The microbial communities in pla-ra provide a better understanding of the production outcomes of traditional products. Further optimization of the fermentation process, for example by using dominant bacterial taxa in starter cultures, may improve processes of food fermentation, food quality and flavor control, providing useful guidelines for industrial applications.

scholarly journals A Comparative Study on Trichoderma harzianum and a Combination of Candida/Bacillus as Tools for the Bioremediation of Table Olive Processing Water

2020 ◽  
Vol 8 (6) ◽  
pp. 878 ◽  
Author(s):  
Daniela Campaniello ◽  
Antonia Carlucci ◽  
Barbara Speranza ◽  
Maria Luisa Raimondo ◽  
Francesca Cibelli ◽  
...  
Keyword(s):  
Comparative Study ◽  
Trichoderma Harzianum ◽  
Bacillus Pumilus ◽  
Candida Boidinii ◽  
Phenol Removal ◽  
Dilution Ratio ◽  
Cod Reduction ◽  
Yield Increase ◽  
Processing Water ◽  
Table Olive

A comparative study was performed on Trichoderma harzianum and a combination of Candida boidinii/Bacillus pumilus to reduce the polluting effect of TOPW (Table Olive Processing Water) from the Spanish style. A 2k fractional design was used to study the effect of pH (6–11 for the fungus and 6–9 for Candida/Bacillus), temperature (10–35 °C) and duration (7–14 days for Candida/Bacillus and 14–21 days for T. harzianum), and the effect on phenol reduction, COD and color was evaluated. The experiments were also performed on diluted TOPW (dilution ratio 1:1). Generally, Trichoderma removed higher amounts of phenols and reduced COD more than the combination Candida/Bacillus, thus confirming the higher efficiency of filamentous fungi reported in the literature. The dilution of TOPW had an effect only on COD reduction; however, the effect was mild, at least for T. harzianum (4%), while yield increase was 9% for Bacillus/Candida. pH acted in a different way on phenol removal and COD reduction; an increase of pH caused a reduction of efficiency for COD, while the effect was positive for phenols.

scholarly journals New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices

2021 ◽  
Vol 72 (1) ◽  
pp. e400
Author(s):  
F. Panebianco ◽  
A. Caridi
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Fungal Growth ◽  
Lactobacillus Pentosus ◽  
Penicillium Crustosum ◽  
Table Olive ◽  
Aspergillus Section Nidulantes ◽  
Selection Of

The anti-mold activity of 397 strains of lactic acid bacteria was evaluated using both the spot method in Petri plates and coculture in liquid medium. The study led to the selection of 34 strains isolated from table olives or olive brines, 15 strains from dairy products, and 10 strains from sourdoughs, all able to inhibit a strain of Penicillium crustosum and/or a strain of Aspergillus section Nidulantes, prevailing in two Calabrian olive brines. Seven representative strains were identified as Lactobacillus pentosus (four strains) and Lactobacillus sanfranciscensis (three strains) and are currently under testing for their antifungal activity during table olive fermentation. This research constitutes an initial contribution to the control of fungal growth and mycotoxin accumulation during table olive fermentation. The selected strains could be used as adjunct cultures in table olive fermentation, allowing for the biological control of table olive safety.

scholarly journals A Review on Adventitious Lactic Acid Bacteria from Table Olives

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 948
Author(s):  
M. Francisca Portilha-Cunha ◽  
Angela C. Macedo ◽  
F. Xavier Malcata
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dominant Role ◽  
Large Body ◽  
Starter Cultures ◽  
Table Olives ◽  
Spontaneous Fermentation ◽  
Mediterranean Countries ◽  
Geographical Regions ◽  
Table Olive

Spontaneous fermentation constitutes the basis of the chief natural method of processing of table olives, where autochthonous strains of lactic acid bacteria (LAB) play a dominant role. A thorough literature search has unfolded 197 reports worldwide, published in the last two decades, that indicate an increasing interest in table olive-borne LAB, especially in Mediterranean countries. This review attempted to extract extra information from such a large body of work, namely, in terms of correlations between LAB strains isolated, manufacture processes, olive types, and geographical regions. Spain produces mostly green olives by Spanish-style treatment, whereas Italy and Greece produce mainly green and black olives, respectively, by both natural and Spanish-style. More than 40 species belonging to nine genera of LAB have been described; the genus most often cited is Lactobacillus, with L. plantarum and L. pentosus as most frequent species—irrespective of country, processing method, or olive type. Certain LAB species are typically associated with cultivar, e.g., Lactobacillus parafarraginis with Spanish Manzanilla, or L. paraplantarum with Greek Kalamata and Conservolea, Portuguese Galega, and Italian Tonda di Cagliari. Despite the potential of native LAB to serve as starter cultures, extensive research and development efforts are still needed before this becomes a commercial reality in table olive fermentation.

scholarly journals Table Olive Fermentation Using Starter Cultures with Multifunctional Potential

2017 ◽  
Vol 5 (2) ◽  
pp. 30 ◽  
Author(s):  
Stamatoula Bonatsou ◽  
Chrysoula Tassou ◽  
Efstathios Panagou ◽  
George-John Nychas
Keyword(s):  
Starter Cultures ◽  
Table Olive

Effect of kaolin and copper based products and of starter cultures on green table olive fermentation

2011 ◽  
Vol 28 (5) ◽  
pp. 910-919 ◽  
Author(s):  
Cinzia L. Randazzo ◽  
Giovanni Fava ◽  
Filippo Tomaselli ◽  
Flora V. Romeo ◽  
Giuseppe Pennino ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Table Olive

Table olive fermentation with multifunctional Lactobacillus pentosus strains

Food Control ◽  
2013 ◽  
Vol 34 (1) ◽  
pp. 96-105 ◽  
Author(s):  
F. Rodríguez-Gómez ◽  
J. Bautista-Gallego ◽  
F.N. Arroyo-López ◽  
V. Romero-Gil ◽  
R. Jiménez-Díaz ◽  
...  
Keyword(s):  
Lactobacillus Pentosus ◽  
Table Olive
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