A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olivefermentation

Food Microbiology

Volumn 30, Issue 1, 2012, Pages 253-259

  Ruiz Barba, José Luis ^a   Jiménez Díaz, Rufino ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Lactic acid bacteria; Lactobacillus pentosus; Olive fermentation; Starter culture

Indexed keywords

BACTERIAL DNA; BRINE; INORGANIC SALT;

ARTICLE; BACTERIAL COUNT; CULTURE MEDIUM; FERMENTATION; FOOD CONTROL; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MICROBIOLOGY; OLIVE TREE; PH; PHYSICAL CHEMISTRY; PRODUCT SAFETY; SPAIN;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CULTURE MEDIA; DNA, BACTERIAL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLACEAE; OLEA; PHYSICOCHEMICAL PHENOMENA; SALTS; SPAIN;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PENTOSUS; OLEACEAE;

EID: 84856025087     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.11.004     Document Type: Article

References (39)

1. Anderson D.G., McKay L.L. Simple and rapid method for isolating large plasmid DNA from lactic streptococci. Applied and Environmental Microbiology 1983, 46:549-552.
2. de la Borbolla y Alcalá J.M.R., Gómez Herrera C., González Cancho F., Fernández Díez M.J. Estudio sobre el aderezo de aceitunas verdes. XV. La primera fase de la fermentación. Grasas y Aceites (Seville) 1958, 9:118-124.
3. Buckenhüskes H.J. Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities. FEMS Microbiology Reviews 1993, 12:253-272.
4. de Castro A., Montaño A., Casado F.-J., Sánchez A.-H., Rejano L. Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter culture for Spanish-style green olive fermentation. Food Microbiology 2002, 19:637-644.
5. Daeschel M.A., Andersson R.E., Fleming H.P. Microbial ecology of fermenting plant materials. FEMS Microbiology Reviews 1987, 46:357-367.
6. Fernández Díez M.J. Olives. Biotechnology:Food and Feed Production with Microorganisms 1983, 379-397. Verlag, Florida. H.-J. Rehm, G. Reed (Eds.).
7. Fernández Díez M.J., de Castro Ramos R., Garrido Fernández A., González Cancho F., González Pellissó F., Nosti Vega M., Heredia Moreno A., Mínguez Mosquera M.I., Rejano Navarro L., Durán Quintana M.C., Sánchez Roldán F., García García P., de Castro A. Biotecnología de las Aceitunas de Mesa 1985, 51-123. CSIC, Madrid.
8. Fleming H.P., McFeeters R.F., Daeschel M.A. The lactobacilli, pediococci, and leuconostoc: vegetable products. Bacterial Starter Cultures for Foods 1985, 97-118. CRC Press, Boca Raton, Fl. S.E. Gilliland (Ed.).
9. Garrido Fernández A., García García P., Brenes Balbuena M. Olive fermentations. Biotechnology: Enzymes, Biomass, Food and Feed 1995, 593-627. VCH, New York. H.-J. Rehm, G. Reed (Eds.).
10. Garrido Fernández A., Fernández Díez M.J., Adams R.M. TableOlives: Production and Processing 1997, 134-197. Chapman & Hall, London.
11. Holt J.G., Krieg N.R., Sneath P.H.A., Staley J.T., Williams S.T. Bergey's Manual of Determinative Bacteriology 1994, 999-1103. Williams and Wilkins, Baltimore, USA. ninth ed. K.H. Schleifer (Ed.).
12. Hurtado A., Reguant C., Esteve-Zarzoso B., Bordons A., Rozès N. Microbial population dynamics during the processing of Arbequina table olives. Food Research International 2008, 41:738-744.
13. Hurtado A., Reguant C., Bordons A., Rozès N. Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives. Food Microbiology 2010, 27:731-740.
14. International Olive Oil Council (IOOC), 2008. Olive products market report summary n° 29, October-November, Madrid, Spain.
15. Jiménez-Díaz R., Ríos-Sánchez R.M., Desmazeaud M., Ruiz-Barba J.L., Piard J.-C. Plantaricins S and T, two new bacteriocins produced by Lactobacillus plantarum LPCO10 isolated from a green olive fermentation. Applied and Environmental Microbiology 1993, 59:1416-1424.
16. Jiménez-Díaz, R., Ruiz-Barba, J.L., 2004. Improvements to Spanish Patent Application 99-740 for a process for manufacture of vegetable products by action of starter cultures containing a mixture of lactic acid bacteria. Patent application ES 2 182 674 BA.
17. Kostinek M., Specht I., Edward V.A., Pinto C., Egounlety M., Sossa C., Mbugua S., Dortu C., Thonart P., Taljaard L., Mengu M., Franz C.M.A.P., Holzapfel W.H. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures. International Journal of Food Microbiology 2007, 114:342-351.
18. Leal-Sánchez M.V., Baras-Pastor M., Floriano M.B., Ruiz-Barba J.L., Jiménez-Díaz R. Bacteriocin production and competitiveness of Lactobacillus plantarum LPCO10 in olive juice broth, a culture medium obtained from olives. International Journal of Food Microbiology 1998, 43:129-134.
19. Leal-Sánchez M.V., Ruiz-Barba J.L., Sánchez A.H., Rejano L., Jiménez-Díaz R., Garrido A. Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture. Food Microbiology 2003, 20:421-430.
20. Lebeer S., Vandeleyden J., De Keersmaecker S.C.J. Genes and molecules of Lactobacilli supporting probiotic action. Microbiology and Molecular Biology Reviews 2008, 72:728-764.
21. Macrina F.L., Kopecko D.J., Jones K.R., Ayers D.J., McCowen S.M. Amultiple plasmid-containing Escherichia coli strain: convenient source of size reference plasmid molecules. Plasmid 1978, 1:417-420.
22. Maldonado A., Ruiz-Barba J.L., Floriano B., Jiménez-Díaz R. The locus responsible for production of plantaricin S, a class IIb bacteriocin produced by Lactobacillus plantarum LPCO10, is widely distributed among wild-type Lactobacillus plantarum strains isolated from olive fermentations. International Journal of Food Microbiology 2002, 77:117-124.
23. de Man J.C., Rogosa M., Sharpe M.E. Amedium for the cultivation of lactobacilli. Journal of Applied Bacteriology 1960, 154:1347-1355.
24. Morishita T., Deguchi Y., Yajima M., Sakurai T., Yura T. Multiple nutritional requirements of lactobacilli: genetic lesions affecting amino acids biosynthesis pathways. Journal of Bacteriology 1981, 148:64-71.
25. Panagou E.Z., Katsaboxakis C.Z. Effect of different treatments on the fermentation of cv. Conservolea green olives processed by the Spanish-method. Food Microbiology 2006, 23:199-204.
26. Panagou E.Z., Tassou C.C. Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives. Food Microbiology 2006, 23:738-746.
27. Panagou E.Z., Schillinger U., Franz C.M.A.P., Nychas G.-J.E. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria. Food Microbiology 2008, 25:348-358.
28. Rodas A.M., Ferrer S., Pardo I. Polyphasic study of wine Lactobacillus strains: taxonomic implications. International Journal of Systematic and Evolutionary Microbiology 2005, 55:197-207.
29. Ruiz-Barba, J.L., 1991. Estudio de algunos factores que influyen en el desarrollo de una fermentación ácido-láctica apropiada de aceitunas de mesa. Ph. D. Thesis, Universidad de Sevilla, Spain.
30. Ruiz-Barba J.L., Jiménez-Díaz R. Availability of essential B-group vitamins toLactobacillus plantarum in green olive fermentation brines. Applied and Environmental Microbiology 1995, 61:1294-1297.
31. Ruiz-Barba J.L., Ríos-Sánchez R.M., Fedriani-Iriso C., Olías J.M., Ríos J.L., Jiménez-Díaz R. Bactericidal effect of phenolic compounds from green olives on Lactobacillus plantarum. Systematic and Applied Microbiology 1990, 13:199-205.
32. Ruiz-Barba J.L., Piard J.C., Jiménez-Díaz R. Plasmid profiles and curing of plasmids in Lactobacillus plantarum strains isolated from green olive fermentations. Journal of Applied Bacteriology 1991, 71:417-421.
33. Ruiz-Barba J.L., Brenes-Balbuena M., Jiménez-Díaz R., García-García P., Garrido-Fernández A. Inhibition of Lactobacillus plantarum by polyphenols extracted from two different kinds of olive brine. Journal of Applied Bacteriology 1993, 74:15-19.
34. Ruiz-Barba J.L., Cathcart D.P., Warner P.J., Jiménez-Díaz R. Use of Lactobacillus plantarum LPCO10, a bacteriocin producer, as a starter culture in Spanish-style green olive fermentation. Applied and Environmental Microbiology 1994, 60:2059-2064.
35. Ruiz-Barba J.L., Maldonado A., Jiménez-Díaz R. Small-scale total DNA extraction from bacteria and yeast for PCR applications. Analytical Biochemistry 2005, 347:333-335.
36. Sánchez A.-H., Rejano L., Montaño A., de Castro A. Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation. International Journal of Food Microbiology 2001, 67:115-122.
37. Sánchez J.-I., Martínez B., Guillén R., Jiménez-Díaz R., Rodríguez A. Culture conditions determine the balance between two different exopolysaccharides produced by Lactobacillus pentosus LPS26. Applied and Environmental Microbiology 2006, 72:7495-7502.
38. Sieuwerts S., de Bok F.A.M., F.A.M, Hugenholtz J., van Hylckama Vlieg J.E.T. Unraveling microbial interactions in food fermentations: from classical togenomics approaches. Applied and Environmental Microbiology 2008, 74:4997-5007.
39. Torriani S., Felis G.E., Dellaglio F. Differentiation of Lactobacillus plantarum, L. pentosus, and L.paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primers. Applied and Environmental Microbiology 2001, 67:3450-3454.