Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses

Giancarlo Moschetti, Vittorio Farina, Giorgio Volpe, Giuseppe Avellone, Giuseppe Avellone, Carmela Maria Lanza, Valeria Ventorino, Maria Aponte, Giuseppe Blaiotta

Risultato della ricerca: Article

69 Citazioni (Scopus)

Abstract

The production of five different green table olive cultivars was studied by a combined strategy consisting of chemical, microbiological and sensory analyses. Cultivable microflora of samples collected during processing was monitored by plate counts on seven synthetic culture media. In all samples Enterobacteriaceae, Pseudomonaceae, staphylococci, lactic acid bacteria and spore-forming bacteria were undetectable. Yeasts and moulds were countable from the day 42 (2 log CFU/ml) till the end of fermentation (6 log CFU/ml). The use of three different approaches for microorganism detection, including a culture-independent methodology, revealed the presence of barely three yeast species during the entire fermentation period: Candida parapsilosis, Pichia guilliermondii and Pichia kluyveri. Biochemical features of technological interest were evaluated for 94 strains in order to investigate their potential role in fermentation of green Sicilian table olives. Olive drupes sampled at picking and periodically during fermentation were also carpologically analyzed, revealing that all the cultivars were suitable for table olive fermentation process. After 120 days of fermentation all products met acceptable commercial standards, although GC-MS analysis evidenced several differences among varieties in terms of aroma components. Results from sensory evaluation led to the conclusion that a revision of technological procedures may improve the final quality of product.
Lingua originaleEnglish
pagine (da-a)162-170
Numero di pagine9
RivistaFood Microbiology
Volume2009-09-22
Stato di pubblicazionePublished - 2010

Fingerprint

Olea
Fermentation
fermentation
Pichia
Yeasts
Meyerozyma guilliermondii
yeasts
Bacteria
microorganisms
spore-forming bacteria
Candida parapsilosis
stone fruits
cultivars
Enterobacteriaceae
Spores
Staphylococcus
Candida
product quality
molds (fungi)
plate count

All Science Journal Classification (ASJC) codes

  • Microbiology
  • Food Science

Cita questo

Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses. / Moschetti, Giancarlo; Farina, Vittorio; Volpe, Giorgio; Avellone, Giuseppe; Avellone, Giuseppe; Lanza, Carmela Maria; Ventorino, Valeria; Aponte, Maria; Blaiotta, Giuseppe.

In: Food Microbiology, Vol. 2009-09-22, 2010, pag. 162-170.

Risultato della ricerca: Article

Moschetti, Giancarlo ; Farina, Vittorio ; Volpe, Giorgio ; Avellone, Giuseppe ; Avellone, Giuseppe ; Lanza, Carmela Maria ; Ventorino, Valeria ; Aponte, Maria ; Blaiotta, Giuseppe. / Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses. In: Food Microbiology. 2010 ; Vol. 2009-09-22. pagg. 162-170.
@article{5ff78343733546768fc15e9702249401,
title = "Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses",
abstract = "The production of five different green table olive cultivars was studied by a combined strategy consisting of chemical, microbiological and sensory analyses. Cultivable microflora of samples collected during processing was monitored by plate counts on seven synthetic culture media. In all samples Enterobacteriaceae, Pseudomonaceae, staphylococci, lactic acid bacteria and spore-forming bacteria were undetectable. Yeasts and moulds were countable from the day 42 (2 log CFU/ml) till the end of fermentation (6 log CFU/ml). The use of three different approaches for microorganism detection, including a culture-independent methodology, revealed the presence of barely three yeast species during the entire fermentation period: Candida parapsilosis, Pichia guilliermondii and Pichia kluyveri. Biochemical features of technological interest were evaluated for 94 strains in order to investigate their potential role in fermentation of green Sicilian table olives. Olive drupes sampled at picking and periodically during fermentation were also carpologically analyzed, revealing that all the cultivars were suitable for table olive fermentation process. After 120 days of fermentation all products met acceptable commercial standards, although GC-MS analysis evidenced several differences among varieties in terms of aroma components. Results from sensory evaluation led to the conclusion that a revision of technological procedures may improve the final quality of product.",
keywords = "Yeast community; Pichia kluyveri; green Sicilian table olives.",
author = "Giancarlo Moschetti and Vittorio Farina and Giorgio Volpe and Giuseppe Avellone and Giuseppe Avellone and Lanza, {Carmela Maria} and Valeria Ventorino and Maria Aponte and Giuseppe Blaiotta",
year = "2010",
language = "English",
volume = "2009-09-22",
pages = "162--170",
journal = "Food Microbiology",
issn = "0740-0020",
publisher = "Academic Press Inc.",

}

TY - JOUR

T1 - Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses

AU - Moschetti, Giancarlo

AU - Farina, Vittorio

AU - Volpe, Giorgio

AU - Avellone, Giuseppe

AU - Avellone, Giuseppe

AU - Lanza, Carmela Maria

AU - Ventorino, Valeria

AU - Aponte, Maria

AU - Blaiotta, Giuseppe

PY - 2010

Y1 - 2010

N2 - The production of five different green table olive cultivars was studied by a combined strategy consisting of chemical, microbiological and sensory analyses. Cultivable microflora of samples collected during processing was monitored by plate counts on seven synthetic culture media. In all samples Enterobacteriaceae, Pseudomonaceae, staphylococci, lactic acid bacteria and spore-forming bacteria were undetectable. Yeasts and moulds were countable from the day 42 (2 log CFU/ml) till the end of fermentation (6 log CFU/ml). The use of three different approaches for microorganism detection, including a culture-independent methodology, revealed the presence of barely three yeast species during the entire fermentation period: Candida parapsilosis, Pichia guilliermondii and Pichia kluyveri. Biochemical features of technological interest were evaluated for 94 strains in order to investigate their potential role in fermentation of green Sicilian table olives. Olive drupes sampled at picking and periodically during fermentation were also carpologically analyzed, revealing that all the cultivars were suitable for table olive fermentation process. After 120 days of fermentation all products met acceptable commercial standards, although GC-MS analysis evidenced several differences among varieties in terms of aroma components. Results from sensory evaluation led to the conclusion that a revision of technological procedures may improve the final quality of product.

AB - The production of five different green table olive cultivars was studied by a combined strategy consisting of chemical, microbiological and sensory analyses. Cultivable microflora of samples collected during processing was monitored by plate counts on seven synthetic culture media. In all samples Enterobacteriaceae, Pseudomonaceae, staphylococci, lactic acid bacteria and spore-forming bacteria were undetectable. Yeasts and moulds were countable from the day 42 (2 log CFU/ml) till the end of fermentation (6 log CFU/ml). The use of three different approaches for microorganism detection, including a culture-independent methodology, revealed the presence of barely three yeast species during the entire fermentation period: Candida parapsilosis, Pichia guilliermondii and Pichia kluyveri. Biochemical features of technological interest were evaluated for 94 strains in order to investigate their potential role in fermentation of green Sicilian table olives. Olive drupes sampled at picking and periodically during fermentation were also carpologically analyzed, revealing that all the cultivars were suitable for table olive fermentation process. After 120 days of fermentation all products met acceptable commercial standards, although GC-MS analysis evidenced several differences among varieties in terms of aroma components. Results from sensory evaluation led to the conclusion that a revision of technological procedures may improve the final quality of product.

KW - Yeast community; Pichia kluyveri; green Sicilian table olives.

UR - http://hdl.handle.net/10447/41323

M3 - Article

VL - 2009-09-22

SP - 162

EP - 170

JO - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

ER -