Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives

Abstract

This work studies the inoculation conditions for allowing the survival/predominance of a potential probiotic strain (Lactobacillus pentosus TOMC-LAB2) when used as a starter culture in large-scale fermentations of green Spanish-style olives. The study was performed in two successive seasons (2011/2012 and 2012/2013), using about 150 tons of olives. Inoculation immediately after brining (to prevent wild initial microbiota growth) followed by re-inoculation 24 h later (to improve competitiveness) was essential for inoculum predominance. Processing early in the season (September) showed a favorable effect on fermentation and strain predominance on olives (particularly when using acidified brines containing 25 L HCl/vessel) but caused the disappearance of the target strain from both brines and olives during the storage phase. On the contrary, processing in October slightly reduced the target strain predominance on olives (70–90%) but allowed longer survival. The type of inoculum used (laboratory vs. industry pre-adapted) never had significant effects. Thus, this investigation discloses key issues for the survival and predominance of starter cultures in large-scale industrial fermentations of green Spanish-style olives. Results can be of interest for producing probiotic table olives and open new research challenges on the causes of inoculum vanishing during the storage phase.

Evolution of Safety and Other Quality Parameters of the Greek PDO Table Olives “Prasines Elies Chalkidikis” During Industrial Scale Processing and Storage

“…[10,48] In 2015/16 processed samples a strong decrease of around 2 log 10 units of LAB and yeasts was observed up to the end of the storage period ( Figure 3b). [10,48] In 2015/16 processed samples a strong decrease of around 2 log 10 units of LAB and yeasts was observed up to the end of the storage period ( Figure 3b).…”

“…426/2012 weak acids, such as lactic and citric acids at low concentrations are permitted to be added at different stages of fermentation. It is for this reason, probably, that Rodríguez-G omez et al [10] used HCL for neutralization at industrial scale production of probiotic Spanish-style table olives. It is for this reason, probably, that Rodríguez-G omez et al [10] used HCL for neutralization at industrial scale production of probiotic Spanish-style table olives.…”

“…Similar values have been previously reported for the Spanish style green olive surfaces of Manzanilla, Gordal, and Hojiblanca cultivars after post fermentation storage in the fermentation brine for 3-7 months. [10] Sensory evaluation data for the olives stored for 12 months (processing period 2014/15) showed no negative attributes and the product could be classified as 'extra (Table S1, Supporting Information). [19] Enterobacteriaceae did not reach high numbers (<2 log 10 cfu g À1 ) for all samples.…”

“…[3] The EU member states cover only the 31% of this world production whereas they produce the 68% of that of olive oil. [8][9][10] In laboratory scale studies for the Spanish style processing dependence on cultivar characteristics in terms of fruit quality attributes, nutrients and polar phenolic and related compounds, conditions of lye treatment and different fermentation parameters (spontaneous vs. inoculated, salt content, antimicrobial compounds) was evidenced. There is a distinctive difference among these three countries regarding their current production capability.…”

Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations

“…In fact, they produce antimicrobial substances (bacteriocins), and lactic acid originated from the fermentation of sugars, resulting in pH decrease that enhances table olives safety (Ruiz- Barba and Jimenez-Diaz, 1995; 4 Corsetti et al, 2012). Especially, Lactobacillus pentosus is a species with a significant relevance in table olive production because of its predominance during fermentative process and use as starter culture (Tofalo et al, 2014;Martorana et al, 2017;Rodríguez-Gómez et al, 2017). However, sometimes, yeasts can be the dominant microorganism during table olive fermentation, especially when LAB are inhibited due to the presence of phenolic compounds or the high salt and low pH levels obtained during the fermentation process (Ruiz-Barba et al, 1993;Garrido-Fernández et al, 1997).…”