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

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 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.

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 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

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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