scholarly journals Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

2018 ◽  
Vol 9 ◽  
Author(s):  
Alessandra Pino ◽  
Maria De Angelis ◽  
Aldo Todaro ◽  
Koenraad Van Hoorde ◽  
Cinzia L. Randazzo ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Table Olives ◽  
Low Salt

scholarly journals Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of Lactiplantibacillus plantarum Strains Selected as Tailored Starter Cultures for Naturally Table Olives

2020 ◽  
Vol 8 (10) ◽  
pp. 1607
Author(s):  
Amanda Vaccalluzzo ◽  
Alessandra Pino ◽  
Maria De Angelis ◽  
Joaquín Bautista-Gallego ◽  
Flora Valeria Romeo ◽  
...  
Keyword(s):  
Salt Content ◽  
Maximum Growth ◽  
Maximum Growth Rate ◽  
Starter Cultures ◽  
Stress Factors ◽  
Process Conditions ◽  
Table Olives ◽  
Low Salt ◽  
Beta Glucosidase ◽  
Selection Of

The use of β-glucosidase positive strains, as tailored-starter cultures for table olives fermentation, is a useful biotechnological tool applied to accelerate the debittering process. Nowadays, strains belonging to Lactiplantibacillus plantarum species are selected for their high versatility and tolerance to stress conditions. The present study investigated the effect of different stress factors (pH, temperature and NaCl) on growth and on oleuropein-degrading abilities of selected L. plantarum strains. In addition, the presence of the beta-glucosidase gene was investigated by applying a PCR based approach. Results revealed that, overall, the performances of the tested strains appeared to be robust toward the different stressors. However, the temperature of 16 °C significantly affected the growth performance of the strains both singularly and in combination with other stressing factors since it prolongs the latency phase and reduces the maximum growth rate of strains. Similarly, the oleuropein degradation was mainly affected by the low temperature, especially in presence of low salt content. Despite all strains displayed the ability to reduce the oleuropein content, the beta-glucosidase gene was detected in five out of the nine selected strains, demonstrating that the ability to hydrolyze the oleuropein is not closely related to the presence of beta-glucosidase. Data of the present study suggest that is extremely important to test the technological performances of strains at process conditions in order to achieve a good selection of tailored starter cultures for table olives.

scholarly journals Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 514 ◽  
Author(s):  
Paola Conte ◽  
Costantino Fadda ◽  
Alessandra Del Caro ◽  
Pietro Paolo Urgeghe ◽  
Antonio Piga
Keyword(s):  
Relevant Literature ◽  
Food Product ◽  
Monounsaturated Fatty Acids ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Table Olives ◽  
Nutritional Profile ◽  
Storage Effects ◽  
Processing And Storage

Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review with the aim of giving an up-to-date overview of the processing and storage effects on the nutritional and sensory properties of table olives. Analysis of the literature has revealed that the nutritional properties of table olives are mainly influenced by the processing method used, even if preharvest-factors such as irrigation and fruit ripening stage may have a certain weight. Data revealed that the nutritional value of table olives depends mostly on the balanced profile of polyunsaturated and monounsaturated fatty acids and the contents of health-promoting phenolic compounds, which are best retained in natural table olives. Studies on the use of low salt brines and of selected starter cultures have shown the possibility of producing table olives with an improved nutritional profile. Sensory characteristics are mostly process-dependent, and a relevant contribute is achieved by starters, not only for reducing the bitterness of fruits, but also for imparting new and typical taste to table olives. Findings reported in this review confirm, in conclusion, that table olives surely constitute an important food source for their balanced nutritional profile and unique sensory characteristics.

scholarly journals Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

2019 ◽  
Vol 10 ◽  
Author(s):  
Alessandra Pino ◽  
Amanda Vaccalluzzo ◽  
Lisa Solieri ◽  
Flora V. Romeo ◽  
Aldo Todaro ◽  
...  
Keyword(s):  
Table Olives ◽  
Low Salt ◽  
Probiotic Strains ◽  
Beta Glucosidase

scholarly journals Selection of Yeasts as Starter Cultures for Table Olives: A Step-by-Step Procedure

2012 ◽  
Vol 3 ◽  
Author(s):  
Antonio Bevilacqua ◽  
Maria Rosaria Corbo ◽  
Milena Sinigaglia
Keyword(s):  
Starter Cultures ◽  
Table Olives ◽  
Step Procedure ◽  
Selection Of

Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis

2021 ◽  
Vol 94 ◽  
pp. 103659
Author(s):  
Antonio Garrido-Fernández ◽  
Antonio Benítez-Cabello ◽  
Francisco Rodríguez-Gómez ◽  
Rufino Jiménez-Díaz ◽  
Francisco Noé Arroyo-López ◽  
...  
Keyword(s):  
Data Analysis ◽  
Compositional Data ◽  
Starter Cultures ◽  
Compositional Data Analysis ◽  
Volatile Profile ◽  
Table Olives

Screening and Characterization of Potential Bacillus Starter Cultures for Fermenting Low-Salt Soybean Paste (Doenjang)

2016 ◽  
Vol 26 (4) ◽  
pp. 666-674 ◽  
Author(s):  
Hye Hee Jeon ◽  
Ji Young Jung ◽  
Byung-Hee Chun ◽  
Myoung-Dong Kim ◽  
Seong Yeol Baek ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Soybean Paste ◽  
Low Salt

Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste

LWT ◽  
2018 ◽  
Vol 90 ◽  
pp. 381-388 ◽  
Author(s):  
Lucrezia Cosmai ◽  
Daniela Campanella ◽  
Maria De Angelis ◽  
Carmine Summo ◽  
Vito M. Paradiso ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Table Olives
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