scholarly journals Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations

Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 126
Author(s):  
Barbara Lanza ◽  
Miriam Zago ◽  
Sara Di Marco ◽  
Giuseppina Di Loreto ◽  
Martina Cellini ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Bile Salt Hydrolase ◽  
Table Olives ◽  
Aggregation Assay ◽  
Nacl Concentration ◽  
Enrichment Rate ◽  
Partial Degradation ◽  
Table Olive ◽  
Probiotic Food ◽  
Fermentation Starter

In order to improve the olives’ quality, and to reduce the de-bittering time during the table olive fermentation process, it is necessary to pilot the fermentation by inoculating the brine with selected cultures of microorganisms. Some probiotic tests, such as resistance/sensitivity to antibiotics, bile salt hydrolase (BSH) activity, growth at acidic pH, an auto-aggregation assay, and a test of the production of exopolysaccharides, were carried out in order to screen 35 oleuropeinolytic Lactiplantibacillus plantarum subsp. plantarum strains to be used in guided fermentations of table olives. On the basis of the technological and probiotic screening, we analyzed the progress of three different lab-scale fermentations of Olea europaea L. Itrana cv. olives inoculated with spontaneous, single, and multiple starters: jar A was left to ferment spontaneously; jar B was inoculated with a strongly oleuropeinolytic strain (L. plantarum B1); jar C was inoculated with a multiple inoculum (L. plantarum B1 + L. plantarum B51 + L. plantarum B124). The following parameters were monitored during the fermentation: pH, titratable acidity, NaCl concentration, the degradation of bio-phenols, and the enrichment rate of hydroxytyrosol and tyrosol in the olive’s flesh, oil and brine. The degradation of secoiridoid glucosides appeared to be faster in the inoculated jars than in the spontaneously-fermented jar. The production of hydroxytyrosol and ligstroside aglycons was high. This indicated a complete degradation of the oleuropein and a partial degradation of the ligstroside. The multiple inoculum ensured a complete debittering, and could give probiotic traits. The presence of L. plantarum B1 and B124 as a fermentation starter guarantees an optimal trend of de-bittering and fermentation variables, thus ensuring the production of a better final product. L. plantarum B51 could be considered to be a promising probiotic candidate for obtaining probiotic food of completely vegetable origin.

Selection of potential probiotics with cholesterol-lowering properties for probiotic yoghurt production

2021 ◽  
pp. 108201322110122
Author(s):  
Saranya Wongrattanapipat ◽  
Anchukorn Chiracharoenchitta ◽  
Budsarin Choowongwitthaya ◽  
Prapatson Komsathorn ◽  
Orawan La-ongkham ◽  
...  
Keyword(s):  
Antibiotic Resistance Genes ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Bile Salt Hydrolase ◽  
Cholesterol Lowering ◽  
Sensory Evolution ◽  
Probiotic Strains ◽  
Total Bacteria ◽  
Selection Of ◽  
Bsh Activity

From 61 lactic acid bacteria (LAB) isolates, three had good cholesterol-lowering properties, with Limosilactobacillus fermentum KUB-D18 having the highest cholesterol assimilation (68.75%) (51 µg/109 CFU). In addition, Lactiplantibacillus pentosus HM04-25 and L. pentosus HM04-3 had the two highest levels of bile salt hydrolase (BSH) activity (22.60 and 21.45 U/mL, respectively). These three strains could resist four antibiotics (aztreonam, vancomycin, teicoplanin, and nalidixic). However, fortunately, they contained no mobile antibiotic resistance genes. To evaluate the influence of probiotic strains in yoghurt production, L. fermentum KUB-D18, L. pentosus HM04-25, or L. pentosus HM04-3 were simultaneously cultured with commercial yoghurt starter (YF-L812) and incubated at 43 °C for 6 h. During yoghurt fermentation, the total bacteria in the yoghurt tended to increase from 7.39 to 8.90 log CFU/mL. The growth rates of two probiotic strains ( L. pentosus HM04-25 and L. pentosus HM04-3) were stable at 6.06 to 6.62 log CFU/mL. Only the rate for L. fermentum KUB-D18 increased (to 7.5 log CFU/mL). These three probiotics did not affect the physical characteristics of yoghurt. The total soluble solids, pH, and titratable acidity values of the probiotic yoghurts were similar to the control yoghurt at 30[Formula: see text]Brix, 4.91, and 0.90%, respectively. The firmness values of the probiotic yoghurts and the control were not significantly different (p > 0.05). Differentiation of the appearance of color, odor, flavor, and texture between the control yoghurt and the probiotic yoghurts was investigated using 56 volunteers and no significant differences were identified. Additionally, sensory evolution revealed that the acceptability of the probiotic yoghurts was higher than for the control (p ≤ 0.05). Therefore, the three probiotic strains with cholesterol-lowering properties had potential in future yoghurt production.

scholarly journals Shelf-life of traditionally-seasoned Aloreña de Málaga table olives based on package appearance and fruit characteristics

2019 ◽  
Vol 70 (2) ◽  
pp. 306 ◽  
Author(s):  
V. Romero-Gil ◽  
F. Rodríguez-Gómez ◽  
M. Á. Ruiz-Bellido ◽  
A. Benítez Cabello ◽  
A. Garrido-Fernández ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Storage Time ◽  
Physicochemical Characteristics ◽  
Point Of View ◽  
Table Olives ◽  
Fruit Characteristics ◽  
Willingness To Buy ◽  
Color Fading ◽  
Table Olive

Few studies have been carried out to determine the shelf-life of the Aloreña de Málaga table olive packaging from a physicochemical, microbiological and sensorial point of view. This study showed that under the current packaging conditions, commercial products were free from Enterobacteriaceae, the initial yeast population was progressively inhibited, and only lactic acid bacteria grew during shelf-life. Among the physicochemical characteristics, pH decreased, lactic acid was formed while citric acid and mannitol were consumed. These changes resulted in gradual olive texture degradation and green color fading during packaging. A multivariate analysis showed that the packaged olives with storage time between 6 and 42 days enjoyed the highest acceptance; while after the 74th day, they were progressively losing acceptability, which was mainly evident at the 131st day of packaging (willingness-to-buy attribute was reduced to 50%). A complete microbiological stabilization would require the use of alternative preservatives since thermal treatment is not convenient for this type of olive speciality.

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.

Producing Table Olives

2007 ◽  
Author(s):  
Stan Kailis ◽  
David Harris
Keyword(s):  
Disease Control ◽  
Site Selection ◽  
Export Market ◽  
Quality And Safety ◽  
Table Olives ◽  
Safety Testing ◽  
Secondary Processing ◽  
Table Olive ◽  
Olive Industry ◽  
The Ideal

Australia has the ideal conditions for growing and processing table olives. In a climate where the majority of table olives eaten by Australians are imported, real opportunities exist for a domestic table olive industry. Attention to quality and safety will ensure that Australian table olive producers are in a position to tackle and make inroads into the international export market. The aim of this manual is to provide olive growers and processors with internationally based guidelines for ensuring the quality and safety of processed table olives. This manual covers all aspects essential for the production of safe, nutritious and marketable table olives including site selection, recommended varieties, pest and disease control, primary and secondary processing, and quality and safety testing.

Listeria monocytogenes Survival in Refrigerator Dill Pickles

2005 ◽  
Vol 68 (11) ◽  
pp. 2356-2361 ◽  
Author(s):  
JIN KYUNG KIM ◽  
ELAINE M. D'SA ◽  
MARK A. HARRISON ◽  
JUDY A. HARRISON ◽  
ELIZABETH L. ANDRESS
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Room Temperature ◽  
Population Decline ◽  
Titratable Acidity ◽  
Growth Patterns ◽  
Refrigerated Storage ◽  
Nacl Concentration ◽  
Pickling Cucumbers

Listeria monocytogenes can survive and grow in refrigerated foods with pH values of approximately 4.0 to 5.0 and salt concentrations of 3 to 4%. Home-fermented refrigerator dill pickles fit this description. Contamination of this product with L. monocytogenes could cause serious problems because these items are not heated prior to consumption. L. monocytogenes survival and growth patterns were investigated in refrigerator dill pickles at 1.3, 3.8, and 7.6% salt concentrations. Pickling cucumbers were dipped into an inoculum of L. monocytogenes, brine mixtures were added, and cucumbers were held at room temperature for 1 week and then refrigerated for up to 3 months. The pH, NaCl percentage, titratable acidity percentage, and total populations of Listeria and aerobic, psychrotrophic, and lactic acid bacteria were measured at the addition of brine, after 2, 4, and 7 days of storage at room temperature, and then weekly during refrigerated storage. The initial Listeria population was 5.4 to 5.6 log CFU/cm2 on cucumber surfaces and 3.9 to 4.6 log CFU/g internally. There was an approximate 0.3- to 1-log increase during room temperature fermentation followed by a population decline during refrigerator storage, with a greater decrease in the brines with the highest NaCl concentration. Up to 49 days, the internal tissue of pickles with 1.3, 3.8, or 7.6% salt concentrations were presumptively positive for L. monocytogenes by the enrichment method, and at 91 days the surfaces of such pickles were still positive for L. monocytogenes. Populations of total aerobes and lactic acid bacteria increased during room temperature storage and decreased gradually during refrigerated storage.

scholarly journals Transformation of an Ancient Crop: Preparing California ‘Manzanillo’ Table Olives for Mechanical Harvesting

2014 ◽  
Vol 24 (3) ◽  
pp. 274-280 ◽  
Author(s):  
Louise Ferguson ◽  
Sergio Castro Garcia
Keyword(s):  
Size Distribution ◽  
Olea Europaea ◽  
Fruit Size ◽  
Technological Innovations ◽  
Table Olives ◽  
Tree Crops ◽  
Commercial Trial ◽  
The World ◽  
Olive Groves ◽  
Table Olive

As one of the oldest continuously produced tree crops in the world, it is ironic that table olive (Olea europaea) production has benefitted from few technological innovations, including harvesting. Two harvesting technologies, trunk shaking and canopy contact, have been identified. In a 2013 trial, a prototype canopy contact harvester successfully harvested 92% of a 5.3-ton/acre mechanically pruned crop, vs. 81% for a 12.8-ton/acre hand-pruned control crop in a 19-year-old, 13 × 26-ft grove, spaced at 139 trees/acre and adapted for mechanical harvesting with 6 years of mechanical topping and hedging. About 85% of the hand-pruned olives were cannable vs. 86% of the mechanically pruned olives. Over the 6 years of mechanical pruning, the mechanically pruned trees averaged an annual 4.2 tons/acre vs. 5.3 tons/acre with hand-pruned trees. Again in 2013, this same canopy contact harvester achieved 81% final harvester efficiency with a 5.8-ton/acre crop in a 12-year-old, 12 × 18-ft, 202-tree/acre, mechanically pruned hedgerow grove vs. 80% efficiency for a 5.17-ton/acre crop with hand-pruned hedgerow trees. Similarly, no significant differences in the percentage of cannable olives, fruit size distribution, or value per ton was produced by the pruning treatments. In this trial in which both hand and mechanical pruning were used to produce a hedgerow, the hand-pruned trees averaged 3.7 tons/acre vs. 4.3 tons/acre for mechanically pruned trees. In a commercial trial in 2012, the trunk-shaking harvester achieved 77% average harvester efficiency in a 40-acre, 180-tree/acre grove, with a 4-ton/acre crop prepared with both hand and mechanical pruning. These ongoing trials indicate that adapting groves with mechanical pruning does not decrease average annual yields and can produce table olive groves that can be mechanically harvested at a cost and speed that is competitive with hand harvesting.

scholarly journals Behavior of Vibrio spp. in Table Olives

2021 ◽  
Vol 12 ◽  
Author(s):  
Guiomar Denisse Posada-Izquierdo ◽  
Antonio Valero ◽  
Francisco Noé Arroyo-López ◽  
Miriam González-Serrano ◽  
Alfonso M. Ramos-Benítez ◽  
...  
Keyword(s):  
Growth Parameters ◽  
Optimal Growth ◽  
Table Olives ◽  
Foodborne Outbreak ◽  
Laboratory Medium ◽  
Kinetic Growth ◽  
Challenge Testing ◽  
Table Olive ◽  
Vibrio Spp

The presence of Vibrio species in table olive fermentations has been confirmed by molecular biology techniques in recent studies. However, there has been no report of any foodborne outbreak caused by Vibrio due to the consumption of table olives, and their role as well as the environmental conditions allowing their survival in table olives has not been elucidated so far. The aims of this work were to model the behavior of an inoculated Vibrio cocktail in diverse table olive environments and study the possible behavior of an inoculated Vibrio cocktail in table olives. First, an in vitro study has been performed where the microbial behavior of a Vibrio cocktail was evaluated in a laboratory medium and in olive brines using predictive models at different NaCl concentrations (2–12%) and pH levels (4.0–9.0). Afterward, a challenge testing was done in lye-treated olives inoculated at the beginning of fermentation with the Vibrio cocktail for 22 days. The Vibrio cocktail inoculated in table olives has not been detected in olive brines during fermentation at different pH levels. However, it was observed that this microorganism in a laboratory medium could reach an optimal growth at pH 9 and 2% salt, without time of constant absorbance (tA), and the maximum absorbance value (yend) observed was at pH 8 and 2% salt conditions. The statistical analysis demonstrated that the effect of salt concentration was higher than pH for the kinetic growth parameters (μmax, tA, and yend). On the other hand, it was confirmed that no growth of the Vibrio cocktail on any sample was noticed in lye-treated olive fermentations. Thus, it was concluded that the presence of olive compounds (unknown) did not allow the development of Vibrio strains, so it is a very safety product as it has a natural antimicrobial compound, but the possibility that a native Vibrio sp. is able to acquire the capacity to adapt to this compound should be considered in further studies.

scholarly journals In Vitro Bioaccessibility of Ripe Table Olive Mineral Nutrients

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 275
Author(s):  
Antonio López-López ◽  
José María Moreno-Baquero ◽  
Antonio Garrido-Fernández
Keyword(s):  
Daily Intake ◽  
Mineral Nutrients ◽  
Table Olives ◽  
Standard Application ◽  
In Vitro Bioaccessibility ◽  
Table Olive ◽  
New Research ◽  
First Time ◽  
Digestion Methods

For the first time, the bioaccessibility of the mineral nutrients in ripe table olives and their contributions to the recommended daily intake (RDI), according to digestion methods (Miller’s vs. Crews’ protocols), digestion type (standard vs. modified, standard plus a post-digest re-extraction), and mineralisation system (wet vs. ashing) were studied. Overall, when the standard application was used, Miller’s protocol resulted in higher bioaccessibilities of Na, K, Ca, Mg, and Fe than the Crews’ method. The modified protocols improved most of these values, but the Crews’ results only approximated the Miller’s levels in the case of Na and K. The bioaccessibility of P was hardly affected by the factors studied, except that the modified Miller’s protocol led to higher levels when ashing. No significant effect of the mineralisation system was found. The modified Miller’s protocol, regardless of the mineralisation system, led to the overall highest bioaccessibility values in ripe olives, which were: Na (96%), K (95%), Ca (20%), Mg (73%), Fe (45%), and P (60%). Their potential contributions to the RDI, based on these bioaccessibilities and 100 g olive flesh service size, were then 29, 0.5, 4, 3, 33, and 1% respectively. The investigation has led to the development of a method for assessing the bioaccessibility of the mineral nutrients not only in ripe but also in the remaining table olive presentations and opens a new research line of great interest for producing healthier products.

scholarly journals Petri dish method to select yeasts able to produce more pigmented table olives

2020 ◽  
Vol 42 ◽  
pp. e48132
Author(s):  
Andrea Caridi
Keyword(s):  
Statistical Analysis ◽  
Petri Dish ◽  
Table Olives ◽  
Blue Colour ◽  
Olive Cultivar ◽  
Olive Seed ◽  
Olive Pulp ◽  
Table Olive ◽  
Petri Dishes ◽  
Selection Of

The study of pigment adsorption of yeasts used for table olive fermentation may allow the protection of olive colour, by excluding those strains adsorbing phenolic compounds responsible for the colour. Fifty-one table olive yeasts were grown on Petri dishes using two olive-based screening media - ‘olive pulp agar’ and ‘olive seed agar’; the red, green, and blue colour components of the yeast’s biomass were measured. Wide and significant differences among the yeasts were observed. Based on the statistical analysis, ten yeasts were selected, excluding all the strains exhibiting a too high pigment adsorption. The research proposes a simple analytical method to characterize yeasts for their pigment adsorption, thus allowing the enhancement of the table olive colour. The two media may be prepared using any olive cultivar, thus allowing a specific screening of the yeasts. The selection of those yeasts unable to adsorb olive pigments may allow the production of more pigmented table olives.

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