Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

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Abstract

The main objective was to set up a methodology to improve the high volume production of green table olives, cv. Nocellaradel Belice. Lactobaccillus pentosus OM13 was applied during three different industrial processes of table olives asfollows: trial one (IOP1) was subjected to an addition of lactic acid until a brine level of pH 7.0 was reached; trial two(IOP2) subjected to same addition of lactic acid as in trial one plus nutrient adjuvant; and trial three (IOP3) subjected tosame addition of lactic acid as in trial one, but with the strain L. pentosus OM13 acclimatized in brine for 12 h beforeinoculation. These trials were compared against two untreated controls (spontaneously fermented and addition of L. pentosusOM13 only).Within the third day of fermentation, the pH of the brines decreased significantly, reaching pH 4.85 for trial three, pH5.15 for trial two, and pH 5.92 for trial one. The pH of both controls decreased more slowly, and had values below pH 5.0only after the fifteenth day of fermentation (control one) and the sixty-fifth day of fermtation (control two). Trial threereached the highest lactic acid bacteria (LAB) concentration on the third day of fermentation. After six days of fermentation,all trials showed similar values of LAB counts that were significantly higher compared to control number one. Theresult from genotypic identification showed that L. pentosus OM13 was the most frequently isolated in the inoculated trials.Lactobacillus plantarum, Lactobacillus coryniformis and Pediococcus pentosaceous were also detected at very lowconcentrations. Homoguaiacol, 2-butanol, 4-ethylphenol, phenylethyl alcohol and 4-ethylphenol were the volatile organiccompounds detected at the highest levels in all experimental trials. Trial three showed a higher concentration of squalenethat was not detected in other trials. The highest sensory scores of green olive aroma and overall satisfaction were foundfor all experimental olives, especially for those of trial one and trial two, that differed significantly from the untreatedcontrols.This study provides evidence that the addition of lactic acid, nutrient adjuvants and, most importantly, the acclimatizationof LAB cells significantly shortens the acidification process of olive brine, and improves safety and sensory quality.Shorter acidification processes result in a more rapid transformation of table olives, with reduced commodity loss andlower costs of production compared to conventional manufacturing protocols.
Lingua originaleEnglish
pagine (da-a)150-158
Numero di pagine9
RivistaFood Microbiology
Volume61
Stato di pubblicazionePublished - 2017

All Science Journal Classification (ASJC) codes

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  • ???subjectarea.asjc.2400.2404???

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