Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives

Food Microbiology
Albert HurtadoNicolas Rozès

Abstract

The production of Arbequina naturally green olives is a traditional and spontaneous process in which lactic acid bacteria (LAB) and yeasts are present. To better control the fermentation of olives, strains of LAB and yeasts that had been isolated from brines were used in this study. A strain of Lactobacillus pentosus selected from an industrial olive fermentation was used as a starter culture for the traditional fermentation of Arbequina naturally green olives. Three more strains isolated from Arbequina olive brines were selected: one yeast, (Candida diddensiae), and two Lactobacillus (one L. plantarum and the other L. pentosus). The individual fermentation profile of all the strains and the co-inoculation profile of each one of the three with the first selected L. pentosus were studied in pilot-scale fermentations. The results showed that all the strains used as a starter, and particularly the yeast C. diddensiae, reduced the Enterobacteriaceae survival period in comparison with the spontaneous process. Only when a L. pentosus strain was inoculated were the LAB counts above 10(6) cfu ml(-1) throughout the process. The C. diddensiae starter failed to colonize the brine until the end of the process and no LAB were detected. Resu...Continue Reading

References

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Citations

May 21, 2013·Applied and Environmental Microbiology·G PerpetuiniH Licandro-Seraut
Jan 13, 2015·International Journal of Food Sciences and Nutrition·Antonio BevilacquaMaria Rosaria Corbo
Nov 6, 2012·Food Microbiology·Raffaella Di CagnoMarco Gobbetti
Jun 5, 2012·International Journal of Food Microbiology·Jesús Domínguez-ManzanoRufino Jiménez-Díaz
Apr 6, 2012·Food Microbiology·Albert HurtadoNicolas Rozès
Oct 9, 2015·International Journal of Food Microbiology·G PerpetuiniH Licandro-Seraut
Jan 24, 2012·Food Microbiology·José Luis Ruiz-Barba, Rufino Jiménez-Díaz
May 31, 2017·Microorganisms·Stamatoula BonatsouGeorge-John E Nychas
Mar 6, 2019·Microbiology Resource Announcements·Beatriz Calero-DelgadoRufino Jiménez Díaz
Feb 16, 2020·Foods·Giorgia PerpetuiniAldo Corsetti
Oct 28, 2019·Critical Reviews in Food Science and Nutrition·Rosanna TofaloCharles M A P Franz
Jul 28, 2020·Foods·M Francisca Portilha-CunhaF Xavier Malcata

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