Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of Lactiplantibacillus plantarum Strains Selected as Tailored Starter Cultures for Naturally Table Olives

Vaccalluzzo, Amanda; Pino, Alessandra; Angelis, Maria De; Bautista-Gallego, J.; Romeo, Flora V.; Foti, Paola; Caggia, Cinzia; Randazzo, Cinzia Lucia

doi:10.3390/microorganisms8101607

Cited by 16 publications

(21 citation statements)

References 47 publications

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“…In particular, yeasts and lactic acid bacteria (LAB) appear particularly interesting as they are commonly used as starter cultures in fermented food and widely isolated by OMW or spontaneous fermentation of table olives. During the last two decades, several Lactiplantibacillus plantarum strains have been extensively described for their ability to degrade oleuropein and for their probiotic potential [ 22 , 23 ]. Aponte et al [ 24 ] for the first time tested the in vivo bioconversion of oleuropein into hydroxytyrosol by oral granules containing probiotic L. plantarum and an olive leaves standardized extract.…”

Section: Introductionmentioning

confidence: 99%

Microbial Application to Improve Olive Mill Wastewater Phenolic Extracts

Romeo¹,

Granuzzo²,

Foti

et al. 2021

Molecules

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Olive mill wastewater (OMW) contains valuable and interesting bioactive compounds, among which is hydroxytyrosol, which is characterized by a remarkable antioxidant activity. Due to the health claims related to olive polyphenols, the aim of this study was to obtain an extract from OMW with an increased level of hydroxytyrosol by means of microbial enzymatic activity. For this purpose, four commercial adsorbent resins were selected and tested. The beta-glucosidase and esterase activity of strains of Wickerhamomyces anomalus, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae were also investigated and compared to those of a commercial enzyme and an Aspergillus niger strain. The W. anomalus strain showed the best enzymatic performances. The SP207 resin showed the best efficiency in selective recovery of hydroxytyrosol, tyrosol, oleuropein, and total phenols. The bioconversion test of the OMW extract was assessed by using both culture broths and pellets of the tested strains. The results demonstrated that the pellets of W. anomalus and L. plantarum were the most effective in hydroxytyrosol increasing in phenolic extract. The interesting results suggest the possibility to study new formulations of OMW phenolic extracts with multifunctional microorganisms.

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Section: Introductionmentioning

confidence: 99%

Microbial Application to Improve Olive Mill Wastewater Phenolic Extracts

Romeo¹,

Granuzzo²,

Foti

et al. 2021

Molecules

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“…In the same study, all strains exhibited high survival in phenol (0.3% total phenol content), as well as high oleuropein degradation activity. Additionally, Vaccalluzzo et al (2020a) studied the effects of stress parameters on the growth and oleuropein-degrading abilities of L. plantarum strains, indicating that low temperature (16°C) is the main factor that negatively affects both the growth as well as the oleuropein-degrading capacity of the studied strains. Bonatsou et al (2018a) studied, besides other properties such as enzymatic activity, the tolerance of 49 yeast strains, isolated from Kalamata table olives, in several NaCl concentrations and pH values.…”

Section: Technological Advancements On Olive Fermentation Processingmentioning

confidence: 99%

Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future

Anagnostopoulos

Tsaltas

2022

Front. Microbiol.

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Table olives are among the most well-known fermented foods, being a vital part of the Mediterranean pyramid diet. They constitute a noteworthy economic factor for the producing countries since both their production and consumption are exponentially increasing year by year, worldwide. Despite its significance, olive’s processing is still craft based, not changed since antiquity, leading to the production of an unstable final product with potential risk concerns, especially related to deterioration. However, based on industrial needs and market demands for reproducible, safe, and healthy products, the modernization of olive fermentation processing is the most important challenge of the current decade. In this sense, the reduction of sodium content and more importantly the use of suitable starter cultures, exhibiting both technological and potential probiotic features, to drive the process may extremely contribute to this need. Prior, to achieve in this effort, the full understanding of table olive microbial ecology during fermentation, including an in-depth determination of microbiota presence and/or dominance and its functionality (genes responsible for metabolite production) that shape the sensorial characteristics of the final product, is a pre-requisite. The advent of meta-omics technology could provide a thorough study of this complex ecosystem, opening in parallel new insights in the field, such as the concept of microbial terroir. Herein, we provide an updated overview in the field of olive fermentation, pointing out some important challenges/perspectives that could be the key to the olive sector’s advancement and modernization.

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“…Among fermented foods, table olives are one of the most well-known and produced fermented vegetables, especially in the Mediterranean area, with a large consumption worldwide (Vaccalluzzo et al, 2020a). The high contents of vitamins, minerals, dietary fibers, short-chain fatty acids, and bioactive compounds, such as polyphenols, contribute to the high nutritional and functional value of table olives (Argyri et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…The fermentation of table olives involves the conversion of inedible compounds into edible organic biomolecules, due to the metabolic activity of autochthonous or deliberately added starter cultures. It is already well established that in table olives a complex and variable microbial consortium, mainly composed of lactic acid bacteria (LAB) and yeasts, is present (Ashaolu and Reale, 2020;Vaccalluzzo et al, 2020a). This microbial consortium is mainly responsible for the debittering process, which occurs spontaneously in table olive fermentation, through the activity of β-glucosidase and esterase enzymes.…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, the approach to study the complex microbiota of table olives has been completely revolutionized, contributing to better understand its dynamism in composition and functionality. Ampliconbased metagenomics analysis targeting either 16S rRNA gene or internal transcribed spacers (ITSs) DNA region is the most widely used technique to reveal the complexity of microbial consortium of LAB and yeasts/fungal communities, respectively, in food matrices, as well as in table olives (De Filippis et al, 2017;Ferrocino and Cocolin, 2017;Vaccalluzzo et al, 2020a). Indeed, metagenetic studies allowed gaining a comprehensive view of table-olives microbiota at different taxonomic levels, revealing the presence of unexpected bacteria during fermentation.…”

Section: Introductionmentioning

confidence: 99%

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Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives

et al. 2022

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The present study aimed to evaluate the effect of selected Lactiplantibacillus plantarum strains on both microbiota composition and volatile organic compound profile of Sicilian table olives. Two mixed cultures, named O1 and O2, were set up for pilot-plan scale fermentations at 5% of NaCl. Uninoculated table olives at 5 and 8% (C5 and C8) of salt were used as control. The fermentation process was monitored until 80 days through a dual approach, which included both classical microbiological and 16S amplicon-based sequencing and volatilomics analyses. Compared with control samples (C5 and C8), experimental samples, inoculated with starter cultures (O1 and O2), exhibited a faster acidification with a more pronounced drop in pH. Metagenetics data revealed significant differences of microbiota composition among samples, highlighting the dominance of lactobacilli in both experimental samples; a high occurrence of Enterobacter genus only in control samples with 5% of NaCl; and the presence of Bacteroides, Faecalibacterium, Klebsiella, and Raoultella genera only in control samples with 8% of NaCl. Furthermore, microbiota composition dynamics, through the fermentation process, significantly affected the volatile organic compounds of the final products, whereas no compounds involved in off-odors metabolites were detected in all samples investigated. In conclusion, the addition of the proposed starter cultures and the use of low concentrations of sodium chloride positively affected the microbiota and volatile organic compounds, ensuring the microbiological safety and the pleasant flavors of the final product.

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Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of Lactiplantibacillus plantarum Strains Selected as Tailored Starter Cultures for Naturally Table Olives

Cited by 16 publications

References 47 publications

Microbial Application to Improve Olive Mill Wastewater Phenolic Extracts

Microbial Application to Improve Olive Mill Wastewater Phenolic Extracts

Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future

Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives

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