Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon)
Journal Title: Polish Journal of Microbiology - Year 2015, Vol 64, Issue 3
Abstract
The production of Greek-style natural black table olives remains an empirical process relying on spontaneous fermentation despite its economic significance. For this reason producers often resort to increased NaCl concentration of the brine to secure quality of the product. In this study we employ two lactic acid bacteria Leuconostoc mesenteroides subsp. mesenteroides Lm139 and Lactobacillus pentosus DSM 16366 as starters in separate laboratory low salinity fermentations of “Kalamon” cultivar olives, processed according to the Greek-style method. L. mesenteroides subsp. mesenteroides Lm139 was previously isolated from Kalamon olives laboratory spontaneous fermentations, while L. pentosus DSM 16366 was isolated from fermenting green olives prepared according to the Spanish-style method. Spontaneous olives fermentation was also performed as a control. Microbiological and physicochemical analyses of the brines revealed that the use of the starters had a significant effect on the olives fermentation, leading to a faster acidification due to the more efficient consumption of soluble sugars in the brines. The final pH value reached by each starter culture used indicates a successful lactic fermentation. The production of lactic acid by the starters and the concomitant drop of the pH value proved to inhibit enterobacteria in a shorter period of time compared to the spontaneous fermentation. Concluding, the use of either of the two lactic acid bacteria as starters in Greek-style Kalamon olives fermentation could lead to a more controllable fermentation at lower salinities. The resulting product could be of higher quality with extended shelf-life while being at the same time safer for the consumer.
Authors and Affiliations
Marina Papadelli, Georgia Zoumpopoulou, Rania Anastasiou, Eugenia Manolopoulou, Ioanna Lytra, Kostas Papadimitriou, Effie Tsakalidou
<strong>Identification and Localization of β-D-Glucosidase from Two Typical <em>Oenococcus oeni </em>Strains</strong>
β-D-glucosidase (βG) gene from [i]Oenococcus oeni [/i]SD-2a and 31MBR was cloned, sequenced and analyzed, also intracellular βG of the two strains was further localized. Results showed that βG gene of the two strains was...
Isolation of Sabin-like Polioviruses from Sewage in Poland
As a complement to the active search for cases of acute flaccid paralysis, environmental sampling was conducted from January to December 2011, to test for any putative polio revertants and recombinants in sewage. A total...
Polyoma BK virus ( BKPyV) , Epstein-Barr virus (EBV) and Human Papilloma virus (HPV) in oropharyngeal cancer
The aim of this study was to analyze the prevalence of BK virus, Human Papillomavirus and Epstein-Barr virus in oropharyngeal cancer, and to test our hypothesis that BKV/HPV/EBV co-infection plays a role in orophary...
Isolation and Antimicrobial Testing of Aeromonas spp., Citrobacter spp., Cronobacter spp., Enterobacter spp., Escherichia spp., Klebsiella spp., and Trabulsiella spp. from the Gallbladder of Pigs
The presence of Gram-negative bacteria species, other than [i]Salmonella[/i] spp., in the gallbladder of pigs was examined. Isolated Gram-negative bacteria were assigned to species using the MicrogenTM GnA+B-ID Syst...
Prevalence of Biofilm Formation and Wide Distribution of Virulence Associated Genes among Vibrio spp. Strains Isolated from the Monastir Lagoon, Tunisia
In the current study, 65 Vibrio spp. were isolated from the Monastir lagoon water, were characterized phenotypically and genotypically. In addition, we looked for the presence of three Vibrio parahaemolyticus virulence g...