Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

Frontiers in Microbiology
Alessandra PinoCinzia L Randazzo

Abstract

In the present study, the β-glucosidase positive strain Lactobacillus plantarum F3. 3 was used as starter during the fermentation of Sicilian table olives (Nocellara Etnea cultivar) at two different salt concentrations (5 and 8%), in order to accelerate the debittering process. The latter was monitored through the increase of hydroxytyrosol compound. In addition, the potential probiotic Lactobacillus paracasei N24 strain was added after 60 days of fermentation. Un-inoculated brine samples at 5 and 8% of salt were used as control. The fermentation was monitored till 120 days through physico-chemical and microbiological analyses. In addition, volatile organic compounds and sensorial analyses were performed during the process and at the end of the fermentation, respectively. Lactic acid bacteria and yeasts were, in depth, studied by molecular methods and the occurrence of the potential probiotic N24 strain in the final products was determined. Results highlighted that inoculated brines exhibited a higher acidification and debittering rate than control ones. In addition, inoculated brines at 5% of salt exhibited higher polyphenols (hydoxytyrosol, tyrosol, and verbascoside) content compared to samples at 8% of NaCl, suggesting a str...Continue Reading

References

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Citations

Jul 28, 2020·Foods·M Francisca Portilha-CunhaF Xavier Malcata
Feb 16, 2020·Foods·Giorgia PerpetuiniAldo Corsetti
Apr 4, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Flora V RomeoPaolo Rapisarda

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Datasets Mentioned

BETA
MK085109
MK085110
MK085111
MK085112

Methods Mentioned

BETA
PCR
electrophoresis
PCRs

Software Mentioned

MathWorks
BioNumerics
XLStat
MATLAB
Molecular Evolution Genetic Analysis ( MEGA )
Statgraphics®

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