Grasas y Aceites, Vol 67, No 2 (2016)

Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains


https://doi.org/10.3989/gya.0759152

N. Ghabbour
Laboratoire des Matériaux, Substances Naturelles, Environnement & Modélization (LMSNEM), Faculté Polydisciplinaire de Taza, Université Sidi Mohamed Ben Abdellah de Fès, Morocco

Y. Rokni
Laboratoire de Biologie des Plantes et des Microorganismes, Faculté des Sciences, Université Mohammed Premier, Morocco

Z. Lamzira
Laboratoire de Biologie des Plantes et des Microorganismes, Faculté des Sciences, Université Mohammed Premier, Morocco

P. Thonart
Unité de bio-industries, CWBI, Université de Liège, Belgium

N. E. Chihib
INRA-UMR UMET 8207-Equipe PIHM, CNRS-INRA, Université de Lille, France

C. Peres
Instituto Nacional dos Recursos Biológicos, L-INIA, Portugal

A. Asehraou
Laboratoire de Biologie des Plantes et des Microorganismes, Faculté des Sciences, Université Mohammed Premier, Morocco

Abstract


The control of the spontaneous fermentation process of un-debittered Moroccan Picholine green olives was undertaken basing the inoculation with two lactobacilli strains (Lactobacillus plantarum S175 and Lactobacillus pentosus S100). These strains, previously selected in our laboratory for their oleuropein-degrading capacity, were inoculated in olives brined at 5% of NaCl, and then incubated at 30 ÅãC. The physico-chemical parameters (pH, free acidity, reducing sugars, sodium chloride, oleuropein and its hydrolysis products), and the microbiological parameters (mesophilic aerobic bacteria, coliforms, Staphylococcus, lactic acid bacteria and yeasts and moulds), were regularly analyzed during the fermentation time. The results obtained showed the effectiveness of the lactic acid bacteria strains to develop suitable oleuropein biodegradation and controlled lactic fermentation processes more than the un-inoculated olives (control). This result was confirmed by the rapid elimination of coliforms and staphylococcus, the accumulation of hydroxytyrosol as a result of oleuropein biodegradation, and a drastic reduction in spoiled olives with good quality fermented olives.

Keywords


Fermentation; Green olives; Lactobacillus; Oleuropein; Starter

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References


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