Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters

Food Microbiology

Volumn 44, Issue , 2014, Pages 278-287

  Rodriguez Gomez, F ^a   Romero Gil, V ^a   Bautista Gallego, J ^a,b   Garcia Garcia P ^a   Garrido Fernandez A ^a   Arroyo Lopez, F N ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF TURIN   (Italy)

Author keywords

Biofilm; Fermentation; Functional olives; Lactobacillus pentosus; Probiotic; Starter culture

Indexed keywords

PROBIOTIC AGENT;

CHEMISTRY; CLASSIFICATION; FERMENTATION; FOOD CONTROL; FRUIT; GENETICS; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; OLIVE TREE; SPAIN;

FERMENTATION; FOOD MICROBIOLOGY; FRUIT; LACTOBACILLUS; OLEA; PROBIOTICS; SPAIN;

EID: 84904115269     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.03.023     Document Type: Article

References (39)

1. Ammor M.S., Mayo B. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: an update. Meat Sci. 2007, 76:138-146.
2. Argyri A.A., Zoumpopoulou G., Karatzas K.A.G., Tsakalidou E., Nychas G.J.E., Panagou E.Z., Tassou C.C. Selection of potential probiotic lactic acid bacteria from fermented olives by invitro tests. Food Microbiol. 2013, 33:282-291.
3. Argyri A.A., Nisiotou A.A., Malauchos A., Panagou E.Z., Tassou C.C. Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives. Int. J. Food Microbiol. 2014, 171:68-76.
4. Arroyo-López F.N., Querol A., Barrio E. Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomyces cerevisiae strains. J.Ind. Microbiol. Biotechnol. 2009, 36:663-669.
5. Arroyo López F.N., Bautista Gallego J., Domínguez Manzano J., Romero Gil V., Rodríguez Gómez F., García García P., Garrido Fernández A., Jiménez Díaz R. Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations. Food Microbiol. 2012, 32:295-301.
6. Bautista-Gallego J., Arroyo-López F.N., Durán-Quintana M.C., Garrido-Fernández A. Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth. J.Food Prot. 2008, 71:1412-1421.
7. Bautista-Gallego J., Arroyo López F.N., Kantsiou K., Jiménez Díaz R., Garrido Fernández A., Cocolin L. Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential. Food Res. Int. 2013, 50:135-142.
8. Blana V.A., Grounta A., Tassou C.C., Nychas G.J., Panagou E.Z. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives. Food Microbiol. 2014, 38:208-218.
9. Böckelmann U., Szewzyk U., Grohmann E. Anew enzymatic method for the detachment of particle associated soil bacteria. J.Microbiol. Methods 2003, 55:201-211.
10. Botta C., Cocolin C. Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches. Front. Microbiol. 2012, 3. 245, 1-9.
11. Bello J., Sánchez Fuertes M.A. Application of a mathematical model to describe the behaviour of the Lactobacillus spp. during the ripening of a Spanish sausage (chorizo). Int. J. Food Microbiol. 1995, 27:215-227.
12. Champagne C.P., Gardner N.J. Challenges in the addition of probiotic cultures to foods. Crit. Rev. Food Sci. Nutr. 2005, 45:61-84.
13. Chorianopoulos N.G., Boziaris I.S., Stamatiou A., Nychas G.-J.E. Microbial association and acidity development of unheated and pasteurized green-table olives fermented using glucose or sucrose supplements at various levels. Food Microbiol. 2005, 22:117-124.
14. De Bellis P., Valerio F., Sisto A., Lonigro S.L., Lavermicocca P. Probiotic table olives: microbial populations adhering on the olive surface in fermentation sets inoculated with the probiotic strains Lactobacillus paracasei IMPC2.1 in an industrial plant. Int. J. Food Microbiol. 2010, 140:6-13.
15. De Castro A., Montaño A., Casado F.J., Sánchez A.H., Rejano L. Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation. Food Microbiol. 2002, 19:637-644.
16. Domínguez Manzano J., Olmo-Ruiz C., Bautista Gallego J., Arroyo López F.N., Garrido Fernández A., Jiménez Díaz R. Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation. Int. J. Food Microbiol. 2012, 157:230-238.
17. Doulgeraki A.I., Promateftaki P., Argyri A.A., Nychas G.-J.E., Tassou C., Panagou E.Z. Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives. LWT - Food Sci. Technol. 2013, 50:353-356.
18. Garrido Fernández A., Fernández Díez M.J., Adams R.M. TableOlives. Production and Processing 1997, Chapman & Halls, London.
19. Garrido Fernández A., Romero Barranco C., García García P., Brenes Balbuena M. Aceitunas de mesa. Composición y características nutricionales. Aceite de oliva virgen: muestro patrimonio alimentario 2001, Fundación Puleva e Instituto Omega-3, Granada, Spain. J. Mataix Verdú (Ed.).
20. Hurtado A., Reguant C., Bordons A., Rozès N. Lactic acid bacteria from fermented table olives. Food Microbiol. 2012, 31:1-8.
21. IOC (International Olive Council) Key Figureson the Work Marked for TableOlives 2013, (last access: 03.07.14.). http://www.internationaloliveoil.org/estaticos/view/132-world-table-olive-figures.
22. Kubota H., Senda S., Nomura N., Tokuda H., Uchiyama H. Biofilm formation by lactic acid bacteria and resistance to environmental stress. J.Biosci. Bioeng. 2008, 106:381-386.
23. Lavermicocca P., Valerio F., Lonigro S.L., De Angelis M., Morelli L., Callegari M.L., Rizzello C.G., Visconti A. Study of the adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food. Appl. Environ. Microbiol. 2005, 71:4233-4240.
24. Lavermicocca P., Rossi M., Russo F., Srirajaskanthan R. Tableolives: a carrier for delivering probiotic bacteria to humans. Olives and Olive Oil in Health and Disease Prevention 2010, 735-743. Academic Press, Oxford. V.R. Preedy, R.R. Watson (Eds.).
25. Nychas G.-J.E., Panagou E.Z., Parker M.L., Waldron K.W., Tassou C.C. Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine. Lett. Appl. Microbiol. 2002, 34:173-177.
26. Peres C., Catulo L., Brito D., Pintado C. Lactobacillus pentosus DSM 16366 starter added to brine as freeze-dried and as culture in the nutritive media for green Spanish-style olive production. Grasas Aceites 2008, 59:234-238.
27. Pruitt K.M., Kamau D.N. Mathematical model of bacterial growth, inhibition and death under combined stress conditions. J.Ind. Microbiol. 1993, 12:221-231.
28. Ranadhera R.D., Baines C.S., Adams M.C. Importance of food in probiotic efficacy. Food Res. Int. 2010, 43:1-7.
29. Rodríguez de la Borbolla Alcalá J.M., Gómez Herera C., Gúzman R., Vazquez R. Estudio sobre el aderezo de aceitunas verdes VII. Efecto del tratamiento con lejía. Ann. Real Soc. Esp. Fis. Quim. 1952, 48:427-430.
30. Rodríguez-Gómez F., Bautista-Gallego J., Romero-Gil V., Arroyo-López F.N., Garrido-Fernández A., García-García P. Effects of salt mixtures on Spanish green table olive fermentation performance. LWT - Food Sci. Technol. 2012, 46:56-63.
31. Rodríguez Gómez F., Bautista Gallego J., Arroyo-Lopez F.N., Romero Gil V., Jiménez Díaz R., Garrido Fernández A., García García P. Tableolive fermentation with multifunctional Lactobacillus pentosus strains. Food Control 2013, 34:96-105.
32. Rossi F., Torriani S., Dellaglio F. Identification and clustering of dairy propionibacteria by RAPD-PCR and CGE-REA methods. J.Appl. Microbiol. 1998, 85:956-964.
33. Sánchez A.H., Rejano L., Montaño A. Determinación del color en las aceitunas verdes aderezadas de la variedad Manzanilla. Grasas Aceites 1985, 36:258-261.
34. 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. Int. J. Food Microbiol. 2001, 67:115-122.
35. Skandamis P.N., Nychas G.J.E. Modelling the microbial interaction and death of Escherichia coli O157:H7 during the fermentation of Spanish-style green table olives. J.Food Prot. 2003, 66:1166-1175.
36. Vega Leal-Sánchez M., Ruiz-Barba J.L., Sánchez A.H., Rejano L., Jimenez-Diaz R., Garrido A. Fermentation profile and optimization of green table olive fermentation using Lactobacillus plantarun LPC10 as starter culture. Food Microbiol. 2003, 20:421-430.
37. Weisstein E.W. "Prolate Spheroid." from MathWorld - a Wolfram Web Resource 2013, (last accessed 11.06.13.). http://mathworld.wolfram.com/ProlateSpheroid.html.
38. Winer B.J. Statistical Principles in Experimental Design 1962, McGraw-Hill, New York.
39. Zwietering M.H., Jongerburger I., Rombouts F.M., Van't Riet K. Modeling of the bacteria growth curve. Appl. Environ. Microbiol. 1990, 56:1875-1881.