Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production

A. Alfonzo; A. Martorana; L. Settanni; M. Matraxia; O. Corona; P. Vagnoli; T. Caruso; G. Moschetti; N. Francesca

doi:10.3989/gya.0103181

Autores/as

A. Alfonzo Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo https://orcid.org/0000-0002-7905-9480
A. Martorana Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo https://orcid.org/0000-0003-0646-6066
L. Settanni Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo https://orcid.org/0000-0001-7019-3598
M. Matraxia Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo https://orcid.org/0000-0003-2353-8551
O. Corona Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo https://orcid.org/0000-0002-6432-7681
P. Vagnoli Lallemand Italia https://orcid.org/0000-0001-5664-1016
T. Caruso Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo https://orcid.org/0000-0002-6909-7723
G. Moschetti Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo https://orcid.org/0000-0003-0218-5769
N. Francesca Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo https://orcid.org/0000-0002-6063-0130

DOI:

https://doi.org/10.3989/gya.0103181

Palabras clave:

Aceituna, Cultivos iniciadores, Evaluación sensorial, Fermentación, Microbiología de Alimentos

Resumen

La presente investigación tuvo como objetivo establecer las condiciones óptimas para la fermentación láctica de aceitunas verdes de mesa estilo español. El trabajo se centra en el seguimiento del rendimiento de la cepa iniciadora comercial Lactobacillus pentosus OM13 aplicando una etapa de aclimatación, adición de nutrientes y concentraciones de ácido láctico que fueron previamente investigadas. La aclimatación de las células garantizó la dominancia del cultivo iniciador, incluso a un nivel de inoculación 2 ciclos Log menor que el utilizado habitualmente en una fermentación estándar. Se encontró un efecto significativo en términos de cinéticas de acidificación en la primera semana de fermentación, donde el mayor descenso de pH de ~2,5 unidades ocurrió en el ensayo inoculado con 10⁶ CFU/mL del iniciador después de la aclimatación (EO3), que mostró valores similares al control C obtenido con Lactobacillus pentosus OM13 a la concentración de 10⁷ CFU/mL. Después del día 3, hasta el 30 se observaron descensos adicionales de pH hasta 4,30, manteniéndose casi constantes hasta el final del proceso (día 190) donde se alcanzaron los menores valores en el ensayo EO3 y el control. Los resultados de dinámicas microbiológicas, cambios en COVs y el efecto de los procesos en el análisis sensorial del producto fermentado se estudiaron mediante análisis multivariante. El proceso de aclimatación y el nivel de inoculación inicial influenciaron la microflora bacteriana, los compuestos aromáticos y las características organolépticas del producto final. Por último, los ensayos C, EO2 y EO3 mostraron un valor mayor (60-80%) de preferencias y satisfacción comparada con otras producciones experimentales.

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Citas

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