scholarly journals Application of starter cultures to table olive fermentation: an overview on the experimental studies

2012 ◽  
Vol 3 ◽  
Author(s):  
Aldo Corsetti ◽  
Giorgia Perpetuini ◽  
Maria Schirone ◽  
Rosanna Tofalo ◽  
Giovanna Suzzi
Keyword(s):  
Experimental Studies ◽  
Starter Cultures ◽  
Table Olive

scholarly journals The production technology of functional yoghurt, enriched with a mixture of dry wheat germ powder and bilberries and blueberries puree

2019 ◽  
Vol 80 (4) ◽  
pp. 283-287
Author(s):  
R. V. Ginoyan ◽  
N. E. Nazarova ◽  
Yu. N. Bondareva
Keyword(s):  
Dairy Products ◽  
Technology Development ◽  
Raw Materials ◽  
Effective Means ◽  
Experimental Studies ◽  
Chemical Properties ◽  
Component Composition ◽  
Starter Cultures ◽  
Organoleptic Characteristics ◽  
Different Doses

The use of dairy products and beverages containing substances useful for health is an effective means of strengthening the protective functions of the human body. The development of new products should be based on a reasonable selection of ingredients that form their composition and properties. One of the most relevant areas in the technology development of functional dairy products, including yogurt, is the identification and use of promising types of traditional plant crops and wild fruit and berry raw materials. The purpose of this work is to study the effect of different doses of a mixture of dry powder suspension of sprouted wheat, and mashed bilberries and blueberries on organoleptic characteristics, individual physical and chemical properties and safety of yogurt. The work is done in of the "Nizhny Novgorod State Agricultural Academy". While the research, a set of generally accepted standard research methods was used. Objects of research are samples of yogurt thermostatic with different doses of the components: 1.0; 1.5; 2.0; 2.5% of suspension of powder of sprouted wheat and 5.0; 7.0; 9.0; 11.0; 13.0% mashed bilberries and blueberries (1.5: 1.0). The fermentation was performed using dry starter cultures YO-MIX 495 LYO 100 DCU, Danisco Cultures. According to the results of a study designed and optimized component composition of yoghurt, selected dose, the stage and method of making milk of a mixture of additives, experimental studies on adjustment and sequence of technological modes of production of a particular group of samples of yoghurt. Optimal application dose of suspension of sprouted wheat powder in milk mixture amounted to 1.5%, puree of bilberries and blueberries(1.5:1.0) of 7.0%. In the obtained enriched sample the content of carbohydrates increases to 5.40–5.45%, the content of vitamin C-to 3.65-3.75 mg/%. Yogurt meets the requirements established CU TR 021/2011, CU TR 033/2013 and GOST 31981.

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 Изучение разнообразия ассоциаций фагов гомологичных молочнокислым бактериям

2017 ◽  
Vol 7 (4) ◽  
pp. 197-206
Author(s):  
N. I. Odegov ◽  
R. V. Dorofeev ◽  
A. N. Irkitova ◽  
I. A. Funk ◽  
T. N. Orlova ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Experimental Studies ◽  
Biological Properties ◽  
Starter Cultures ◽  
Lytic Activity ◽  
Genetic Determinants ◽  
Lactococcus Lactis Subsp ◽  
Culture Characteristics ◽  
Siberian Research Institute ◽  
Activity Spectrum

Information on the ecology of the "phage-bacterial host" system is given. The interaction of cultures of lactococci from the collection of the Siberian Research Institute of Cheese with associations of phages was investigated. Infection of sensitive cells with bacteriophage led to cell lysis, which was manifested by negative colonies on the lawn of a lactococcal culture. Characteristics of the biological properties of bacteriophages in the composition of phage associations are given (lytic activity, spectrum of lytic activity, specificity of action). Differentiation of species lysotypes of bacteriophages of mesophilic lactococci, selected at a single cheese enterprise in the Altai Territory was noted. The index of the lytic activity of the investigated phage associations ranged from 0.19 (sample of Lactococcus lactis subsp. Lactis biovar diacetylactis) to 0.24 (sample of Lactococcus lactis subsp. Lactis) from studied strains. The value of the lyotype updated coefficient for the entire array of data varied from 0.25 to 1.00. It is concluded that the specificity of cheese biotechnology together with the evolutionary and genetic determinants of the microworld predetermine a constant high risk of cell phagolysis of starter cultures. Experimental studies confirmed the need to consider the phagocyte of lactic acid bacteria in biotechnology.

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

scholarly journals Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future

2022 ◽  
Vol 12 ◽  
Author(s):  
Dimitrios A. Anagnostopoulos ◽  
Dimitrios Tsaltas
Keyword(s):  
Economic Factor ◽  
Sodium Content ◽  
Starter Cultures ◽  
Current Status ◽  
Fermented Foods ◽  
Production And Consumption ◽  
Important Challenge ◽  
Complex Ecosystem ◽  
Table Olive ◽  
Industrial Needs

Table olives are among the most well-known fermented foods, being a vital part of the Mediterranean pyramid diet. They constitute a noteworthy economic factor for the producing countries since both their production and consumption are exponentially increasing year by year, worldwide. Despite its significance, olive’s processing is still craft based, not changed since antiquity, leading to the production of an unstable final product with potential risk concerns, especially related to deterioration. However, based on industrial needs and market demands for reproducible, safe, and healthy products, the modernization of olive fermentation processing is the most important challenge of the current decade. In this sense, the reduction of sodium content and more importantly the use of suitable starter cultures, exhibiting both technological and potential probiotic features, to drive the process may extremely contribute to this need. Prior, to achieve in this effort, the full understanding of table olive microbial ecology during fermentation, including an in-depth determination of microbiota presence and/or dominance and its functionality (genes responsible for metabolite production) that shape the sensorial characteristics of the final product, is a pre-requisite. The advent of meta-omics technology could provide a thorough study of this complex ecosystem, opening in parallel new insights in the field, such as the concept of microbial terroir. Herein, we provide an updated overview in the field of olive fermentation, pointing out some important challenges/perspectives that could be the key to the olive sector’s advancement and modernization.

scholarly journals Application of mixed starter culture for table olive production

2021 ◽  
Vol 72 (2) ◽  
pp. e405
Author(s):  
Z.Ş. Erdemir Tıraş ◽  
H. Kalkan Yıldırım
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Single Species ◽  
Starter Cultures ◽  
Table Olives ◽  
Spontaneous Fermentation ◽  
Natural Fermentation ◽  
Table Olive ◽  
Natural Microbiota

The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous fermentation has some disadvantages, such as the formation of defects in the end product due to the activities of undesirable microorganisms. The use of starter cultures could be a promising option to provide a more controlled fermentation environment and to reduce the risk of spoilage. Mixed starter culture use (generally selected Lactobacillus strains with or without yeasts) could reduce pH in a shorter time, producing a higher amount of lactic acid and enhancing microbial safety compared to fermentation with starter cultures containing single species or natural fermentation. Their use could also enhance the organoleptical properties of table olives. Particularly the use of yeast (such as strains of W. anomolus, S. cerevisiae) in the fermentation of olives, in combination or sequentially with lactic acid bacteria could result in an increase in volatile compounds and a more aromatic final product.

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 STUDY OF PROPERTIES OF YOGHURTS MADE USING VIVO STARTER CULTURES

2021 ◽  
Vol 2 (37) ◽  
pp. 120-123
Author(s):  
V. Gulyaev ◽  
O. Novokhatko ◽  
O. Maznytska ◽  
O. Philimonenko
Keyword(s):  
Lactic Acid ◽  
Experimental Studies ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Physico Chemical

The article presents the results of experimental studies of qualitative indicators of milk and fermented milk products (yoghurts) made using VIVO starter cultures. VIVO starter cultures contain thermophilic lactic acid bacteria Streptococcus thermophilus, Lactobacillus delbrueckii ssp., Lactobacillus acidophilus and others. The determination of organoleptic and physico-chemical parameters of cow's milk and dairy products based on it was carried out according to generally accepted methods. During the organoleptic evaluation of milk and lactic acid products, the appearance and texture, smell, taste and color of milk were examined. Determination of active acidity was carried out in accordance with GOST 26781. Titratable acidity in degrees Turner was determined according to GOST 3624. The content of fat, protein, dry matter was determined according to GOST 2661: 2010. A study was made of the organoleptic characteristics of yogurts obtained by fermentation by using of VIVO starter cultures. The high activity of VIVO starter cultures was established, the products on the basis of which have a pleasant taste characteristic of these products. The results of physico-chemical analysis of yogurt samples obtained by using of VIVO starter cultures confirmed their compliance with DSTU 4343: 2004. Lactic acid products made with VIVO sourdough are functional products. It is recommended to use yogurts based on VIVO starter cultures to restore intestinal microflora, normalize digestion, strengthen immunity, and reduce the risk of colds and SARS.

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