Potential benefits of the application of yeast starters in table olive processing

Frontiers in Microbiology

Volumn 3, Issue APR, 2012, Pages

  Arroyo López, Francisco N ^a   Romero Gil, Verónica ^a   Bautista Gallego, Joaquín ^a   Rodríguez Gómez, Francisco ^a   Jiménez Díaz, Rufino ^a   García García, Pedro ^a   Querol, Amparo ^b   Garrido Fernández, Antonio ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Probiotic microorganisms; Table olives; Technological characteristics; Yeast starter

Indexed keywords

EID: 84868705949     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2012.00161     Document Type: Article

References (34)

1. Aponte, M., Ventorino, V., Blaiotta, G., Volpe, G., Farina, V., Avellone, G., Lanza, C. M., and Moschetti, G. (2010). Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses. Food Microbiol. 27, 162-170.
2. Arroyo-López, R N., Bautista-Gallego, J., Rodríguez-Gómez, F., and Garrido-Fernández, A. (2010). "Predictive microbiology and table olives," in Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology, ed. A. Mendez-Vilas (Badajoz: Formatex Research Center), 1452-1461.
3. Arroyo-López, F. N., Querol, A., Bautista-Gallego, J., and Garrido-Fernández, A. (2008). Role of yeasts in table olive production. Int. J. Food Microbiol. 128, 189-196.
4. Bautista-Gallego, J., Rodríguez-Gómez, F., Barrio, E., Querol, A., Garrido-Fernández, A., and Arroyo-López, F. N. (2011). Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications. Int. J. Food Microbiol. 147, 89-96.
5. Bevilacqua, A., Perricone, M., Cannarsi, M., Corbo, M. R., and Sinigaglia, M. (2009). Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. Int. J. Food Sci. Technol. 44, 2198-2207.
6. De Bellis, P., Valerio, F., Sisto, A., Lonigro, S. L., and Lavermicocca, P. (2010). Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lac-tobacillus paracasei IMPC 2.1 in an industrial plant. Int. J. Food Microbiol. 140, 6-13.
7. Etienne-Mesmin, L., Livrelli, V., Privat, M., Denis, S., Cardot, J. M., Alric, M., and Blanquet-Diot, S. (2011). Effect of a new probiotic Saccha-romyces cerevisiae strain on survival of Escherichia coli O157:H7 in a dynamic gastrointestinal model. Appl. Environ. Microbiol. 77, 1127-1131.
8. FAO/WHO. (2001). Report on Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria. Cordoba: FAO/WHO.
9. Garrido, A., García, P., and Brenes, M. (1995). "Olive fermentation," in Biotechnology: A Multi-Volume Comprehensive Treatise, Vol. 9, eds H. J. Rem and G. Reed (Weinheim: VCH), 593-627.
10. Garrido-Fernández, A., Fernández-Díaz, M. J., and Adams, R. M. (1997). Tables Olives: Production and Processing. London: Chapman & Hall.
11. Gazi, M. R., Hoshikuma, A., Kanda, K., Murata, A., and Kato, E (2001). Detection of free radical scavenging activity in yeast culture. Bull. Fac. Agric. Saga Univ. 86, 67-74.
12. Hernández, A., Martin, A., Aranda, E., Pérez-Nevado, F., and Córdoba, M. G. (2007). Identification and characterization of yeast isolated from the elaboration of seasoned green table olives. Food Microbiol. 24, 346-351.
13. Kourelis, A., Kotzamanidis, C., Litopoulou-Tzanetaki, E., Scouras, Z. G., Tzanetakis, N., and Yiangou, M. (2010). Preliminary probiotic selection of dairy and human yeast strains. J. Biol Res. (Thessalon.) 13, 93-104.
14. Lavermicocca, P., Valerio, F., Lonigro, S. L., De Angelis, M., Morelli, L., Cal-legari, M. L., Rizzello, C. G., and Visconti, A. (2005). Study of adhesion and survival of Lactobacilli and Bifidobacteria on table olives with the aim of formulating a new probiotic food. Appl. Environ. Microbiol. 71, 4233-4240.
15. Marquina, D., Peres, C., Caldas, E V., Marques, E V., Peinado, J. M., and Spencer, M. (1992). Characterization of the yeast populations in olive brines. Lett. Appl Microbiol. 14, 279-283.
16. Montaño, A., Sánchez, A. H., Casado, E J., de Castro, A., and Rejano, L. (2003). Chemical profile of industrially fermented green olives of different varieties. Food Chem. 82, 297-302.
17. Moslehi-Jenabian, S., Lindegaard Ped-ersen, L., and Jespersen, L. (2010). Beneficial effects of probiotic and food borne yeasts on human health. Nutrients 2, 449-473.
18. Olstorpe, M., Schnüren, J., and Passoth, V. (2009). Screening of yeast strains for phytase activity. FEMS Yeast Res. 9, 478-488.
19. Passoth, V., Olstorpe, M., and Schnürer, J. (2011). Past, present and future research directions with Pichia anomala. Antonie van Leeuwenhoek 99, 121-125.
20. Pennacchia, C., Blaiotta, G., Pepe, O., and Villani, E (2008). Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probiotics. J. Appl. Microbiol. 105, 1919-1928.
21. Psani, M., and Kotzekidou, P. (2006). Technological characteristics of yeast strains and their potential as starter adjuncts in Greek-style black olive fermentation. World J. Microbiol. Biotechnol. 22, 1329-1336.
22. Querol, A., and Fleet, G. (2006). Yeasts in Food and Beverages. Berlin: Springer-Verlag.
23. Rodríguez-Gómez, F., Arroyo-López, E N., López-López, A., Bautista-Gallego, J., and Garrido-Fernández, A. (2010). Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing. Food Microbiol. 27, 604-612.
24. Rodríguez-Gómez, F., Romero-Gil, V., Bautista-Gallego, J., Garrido-Fernández, A., and Arroyo-López, E N. (2012). Multivariate analysis to discriminate yeast strains with technological applications in table olive processing. World J. Microbiol. Biotechnol. 28, 1761-1770.
25. Romo-Sánchez, S., Alves-Baffi, M., Arévalo-Villena, M., Úbeda-Iranzo, J., and Briones-Pérez, A. (2010). Yeast biodiversity from oleic ecosystems: study of their biotechnolog-ical properties. Food Microbiol. 27, 487-492.
26. Ruiz-Barba, J. L., Brenes, M., Jiménez-Díaz, R., García-García, P., and Gar-rido, A. (1993). Inhibition of Lac-tobacillus plantarum by polyphenols extracted from two different kinds of olive brine. J. Appl. Bacteriol. 74, 15-19.
27. Ruiz-Barba, J. L., and Jiménez-Díaz, R. (1995). Availability of essential B-group vitamins to Lactobacillus plantarum in green olive fermentation brines. Appl. Environ. Microbiol. 61, 1294-1297.
28. Sánchez, A. H., de Castro, A., Rejano, L., and Montaño, A. (2000). Comparative study on chemical changes in olive juice and brine during green olive fermentation. J. Agric. Food Chem. 48, 5975-5980.
29. Santos, A., Marquina, D., Leal, J. A., and Peinado, J. M. (2000). (1-> 6)-β-D-Glucan as cell wall receptor for Pichia membranifaciens killer toxin. Appl. Environ. Microbiol. 66, 1809-1813.
30. Sazawal, S., Hiremath, G., Dhingra, U., Malik, P., Deb, S., and Black, R. E. (2006). Efficacy of probiotics in prevention of acute diarrhoea: a meta-analysis of masked, randomised, placebo-controlled trials. Lancet Infect. Dis. 6, 374-382.
31. Segovia Bravo, K., Arroyo-López, F. N., García-García, P., Duran Quin-tana, M. C., and Garrido-Fernández, A. (2007). Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth. Int. J. Food Microbiol. 114,60-68.
32. Silva, T., Reto, M., Sol, M., Peito, A., Peres, C. M., Peres, C., and Xavier-Malcata, E (2011). Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior. LWT FoodSci. Technol. 44, 1349-1354.
33. Tsapatsaris, S., and Kotzekidou, P. (2004). Application of a central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii. Int. J. Food Microbiol. 95, 157-168.
34. Viljoen, B. C. (2006). "Yeast ecological interactions. Yeast-yeast, yeast-bacteria, yeast-fungi interactions and yeasts as biocontrol agents," in Yeasts in Food and Beverages, eds A. Querol and H. Fleet (Berlin: Springer-Verlag), 83-110.