Characteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions

Kaltsa, A; Papaliaga, D; Papaioannou, Emmanouil H.; Kotzekidou, P.

doi:10.1016/j.fm.2014.10.016

Cited by 36 publications

(32 citation statements)

References 19 publications

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“…The samples were filtered through a PVDF syringe filter (Sartorius, France), and then a volume of 20 μL was injected at a flow rate of 1 mL·min −1 . The solvent gradient changed according to that reported by (Kaltsa et al, 2015). The identification of polyphenolic compounds in olive brines was carried out by comparing the retention times of each peak with those of oleuropein and hydroxytyrosol standards.…”

Section: Polyphenols Analysismentioning

confidence: 99%

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

Ghabbour¹,

Rokni²,

Lamzira³

et al. 2016

Grasas y Aceites

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SUMMARY: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 °C. 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 RESUMEN: Fermentación controlada de aceitunas verdes picholine marroquí mediante cepas de lactobacilos degradantes de oleuropeína. Se llevó a cabo el control del proceso de fermentación espontánea de aceitunas verdes sin desamargar picholine marroquí basado en la inoculación con dos cepas de lactobacilos (Lactobacillus plantarum S175 y Lactobacillus pentosus S100). Estas cepas, seleccionadas previamente en nuestro laboratorio por su capacidad de degradar a la oleuropeína, se inocularon en las aceitunas en salmuera al 5 % de NaCl, y después se incubaron a 30 °C. Los parámetros físico-químicos (pH, acidez libre, reducción de azúcares, cloruro sódico, oleuropeína y sus productos de hidrólisis) y los parámetros microbiológicos (bacterias aerobias mesófi-las, coliformes, estafilococos, bacterias lácticas y levaduras y mohos), fueron analizados regularmente durante el tiempo de fermentación. Los resultados obtenidos mostraron la eficacia de las cepas de bacterias lácticas para desarrollar una adecuada biodegradación de la oleuropeina y los procesos de fermentación láctica controlados más que en el caso de las aceitunas no inoculadas (control). Estos resultados fueron confirmados por la rápida eliminación de coliformes y estafilococos, por la acumulación de hidroxitirosol como resultado de biodegradación de la oleuropeína, y por ladrástica reducción de aceitunas estropeadas y por la buena calidad de las aceitunas fermentadas.

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Section: Polyphenols Analysismentioning

confidence: 99%

“…plantarum was reported as a potentially active species in the biological de-bittering and lactic fermentation process of olives (Landete et al, 2008, Rodríguez et al, 2009, Zago et al, 2013, Benincasa et al, 2015, Kaltsa et al, 2015. However, the LAB starter activity may depend on the LAB species and olive variety.…”

Section: Polyphenol Analysismentioning

confidence: 99%

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

Ghabbour¹,

Rokni²,

Lamzira³

et al. 2016

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…The oleuropeinolytic potential of each strain during fermentation of olives was studied in detail (Kaltsa et al, 2015). DeMan, Rogosa and Sharpe (MRS) broth, pH 6.2, was used for growth of the strains.…”

Section: Microorganisms Media and Preparation Of Inoculamentioning

confidence: 99%

“…equipment, analytical column, mobile phases and chromatographic conditions) have been described elsewhere (Kaltsa et al, 2015).…”

Section: Identification and Quantification Of Phenolic Compounds In Omentioning

confidence: 99%

“…An autochthonous starter culture which consisted of oleuropeinolytic strains of the L. plantarum group isolated by Kaltsa et al (2015) was evaluated compared with industrial processing. The physicochemical and microbiological characteristics and the biophenol content of table olives fermented under reduced salt conditions were investigated.…”

Section: Introductionmentioning

confidence: 99%

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Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes

Ταταρίδου

Kotzekidou

2015

International Journal of Food Microbiology

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Greek table olives: an overview on the impact of processing elaborations on the content of biophenols and related nutritional implications

Kazou,

Nikolopoulou,

Panagou

2023

Eur Food Res Technol

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Characteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions

Cited by 36 publications

References 19 publications

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

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

Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes

Greek table olives: an overview on the impact of processing elaborations on the content of biophenols and related nutritional implications

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