Grasas y Aceites, Vol 59, No 3 (2008)

Lactobacillus pentosus DSM 16366 starter added to brine as freeze-dried and as culture in the nutritive media for Spanish style green olive production


https://doi.org/10.3989/gya.2008.v59.i3.513

Cidália Peres
Instituto Nacional dos Recursos Biológicos/Instituto Nacional de Investigaçao Agrária, Portugal

Luis Catulo
Instituto Nacional dos Recursos Biológicos/Instituto Nacional de Investigaçao Agrária, Portugal

Dulce Brito
Instituto Nacional dos Recursos Biológicos/Instituto Nacional de Investigaçao Agrária, Portugal

Cristina Pintado
Instituto Nacional dos Recursos Biológicos/Instituto Nacional de Investigaçao Agrária, Portugal

Abstract


Lactobacillus pentosus DSM 16366, a strain originally isolated from olive fermentation, was used as a starter culture for “Azeiteira” the preparation of Spanish style green olives. Inoculum was added to the fermentors as a freezedried starter culture or as a culture in the nutritive media. Lactic acid fermentation induction produced a more rapid acidification of brines and reduced the survival period of Enterobacteriaceae compared with the uninoculated process. The best results were obtained using the nutritive media as a culture carrier rather than the freeze-dried starter.

Keywords


Fermentation; Lactobacillus pentosus; Olea europaea; Olives; Starter culture

Full Text:


PDF

References


Chorianopoulos NG, Boziaris IS, Stamatiou A, Nychas GJE. 2005. Microbial association and acidity development of unheated and pasteurized green-table olives fermented using glucose or sucrose supplements at various levels. Food Microbiol. 22, 117-124. doi:10.1016/j.fm.2004.04.010

de Castro A, Montaño A, Casado FJ, Sánchez, AH, Rejano L. 2002. Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation. Food Microbiol. 19, 637–644. doi:10.1006/fmic.2002.0466

Delgado A, Brito D, Peres C, Noé-Arroyo F, Garrido-Fernández A. 2005. Bacteriocin production by Lactobacillus pentosus B96 can be expressed as a function of temperature and NaCl concentration. Food Microbiol. 22, 521-528. doi:10.1016/j.fm.2004.11.015

Díez MJF, Ramos RC, Fernández AG, Cancho FG, Pellissó FG, Vega, MN, Moreno AH, Mosquera MIM, Navarro LR, Quintana MCD, Roldán PS, García, PG., Gómez-Millán AC. 1985. Metodología, in Biotecnología de la Aceituna de Mesa, CSIC, Madrid, Spain, pp. 385-453.

Durán Quintana MC, García P, Brenes M, Garrido A. 1994. Induced lactic acid fermentation during the preservation stage of ripe olives from Hojiblanca cultivar. J. Appl. Bacteriol. 76, 377-382.

Lamzira Z, Asehraou A, Brito D, Oliveira M, Faid M, Peres C. 2005. Reducing the bloater spoilage during lactic fermentation of Moroccan green olives. Food Technol. Biotechnol. 43, 373-377.

Leal-Sánchez MV, Ruiz-Barba JL, Sánchez AH, Rejano L, Jiménez-Díaz R, Garrido A. 2003. Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture. Food Microbiol. 20, 421-430. doi:10.1016/S0740-0020(02)00147-8

Panagou EZ, Tassou CC., Katsaboxakis, CZ. 2003. Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus. J. Sci. Food Agric. 83, 667–674. doi:10.1002/jsfa.1336

Ruiz-Barba JL, Jiménez-Díaz R. 1994. Vitamin and amino acid requirements of Lactobacillus plantarum strains isolated from green olive fermentations. J. Appl. Bacteriol. 76, 350-355.

Sánchez, A-H, de Castro A, Rejano L, Montaño A. 2000. Comparative study on chemical changes in olive juice and brine during green olive fermentation. J. Agric. Food Chem. 48, 5975–5980. doi:10.1021/jf000563u PMid:11141267

Sánchez AH, Rejano L, Montaño A, de Castro A. 2001. Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation. Int. J. Food Microbiol. 67, 115-122. doi:10.1016/S0168-1605(01)00434-2 PMid:11482559




Copyright (c) 2008 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es