Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics

Comunian, Roberta; Ferrocino, Ilario; Paba, Antonio; Daga, Elisabetta; Campus, Marco; Salvo, R. Di; Cauli, E.; Piras, Fabio; Zurru, R.; Cocolin, Luca Simone

doi:10.1016/j.lwt.2017.05.039

Cited by 23 publications

(21 citation statements)

References 27 publications

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“…A biodiverse L. pentosus starter culture (SIE, selected inoculum enrichment) obtained from a previous successful fermentation [16] and 27 L. pentosus strains, previously molecularly biotyped [17], were characterised for their technological features: 11 strains were isolated from the SIE starter; 14 came from vats of table olives inoculated with SIE; 2 from vats of table olives under natural fermentation. Two strains with appropriate technological properties, belonging to the 11 SIE isolates, were selected to be used as the double-strain starter (DSS) in a new table olive experimental trial, in comparison with the original SIE starter culture and natural fermentation (NF).…”

Section: Experimental Planmentioning

confidence: 99%

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

Paba

Chessa

Daga

et al. 2020

Foods

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Twenty-seven Lactobacillus pentosus strains, and the undefined starter for table olives from which they were isolated, were characterised for their technological properties: tolerance to low temperature, high salt concentration, alkaline pH, and olive leaf extract; acidifying ability; oleuropein degradation; hydrogen peroxide and lactic acid production. Two strains with appropriate technological properties were selected. Then, table olive fermentation in vats, with the original starter, the selected strains, and without starter (spontaneous fermentation) were compared. Starters affected some texture profile parameters. The undefined culture resulted in the most effective Enterobacteriaceae reduction, acidification and olive debittering, while the selected strains batch showed the lowest antioxidant activity. Our results show that the best candidate strains cannot guarantee better fermentation performance than the undefined biodiverse mix from which they originate.

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Section: Experimental Planmentioning

confidence: 99%

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

Paba

Chessa

Daga

et al. 2020

Foods

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“…The assessors found that the two samples obtained with LAB were debittered at the end of processing, while control olives needed 12 months, thus, according to the authors, the use of these starters may be suggested to reduce fermentation times and production costs, and to limit spoilage risk, improve the process control and standardize the product. The same group of authors integrated the above-cited work with a study aimed at focusing on dynamics of microbial growth and at developing a wider set of sensory descriptors [100]. Seven trained assessors sensorially evaluated the olives using the descriptors of acidity, bitterness, crunchiness, fibrousness, freestone, hardness and saltiness [116].…”

Section: Natural Olivesmentioning

confidence: 99%

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

Conte

Fadda

Del

et al. 2020

Foods

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Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review with the aim of giving an up-to-date overview of the processing and storage effects on the nutritional and sensory properties of table olives. Analysis of the literature has revealed that the nutritional properties of table olives are mainly influenced by the processing method used, even if preharvest-factors such as irrigation and fruit ripening stage may have a certain weight. Data revealed that the nutritional value of table olives depends mostly on the balanced profile of polyunsaturated and monounsaturated fatty acids and the contents of health-promoting phenolic compounds, which are best retained in natural table olives. Studies on the use of low salt brines and of selected starter cultures have shown the possibility of producing table olives with an improved nutritional profile. Sensory characteristics are mostly process-dependent, and a relevant contribute is achieved by starters, not only for reducing the bitterness of fruits, but also for imparting new and typical taste to table olives. Findings reported in this review confirm, in conclusion, that table olives surely constitute an important food source for their balanced nutritional profile and unique sensory characteristics.

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“…Olives inoculated with lactobacilli and yeast showed the lowest biodiversity and the highest appreciation for both texture profile analysis and sensory evaluation [72] Inoculation of brine medium with lactic acid bacteria starters significantly influenced aroma profiles [76] Autochthonous starter produced same sensory quality as natural traditional table olives in a shorter time [77] Fermented leek kimchi.…”

Section: Matrixmentioning

confidence: 99%

Spontaneous Food Fermentations and Potential Risks for Human Health

et al. 2017

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Abstract:Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained products. In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product. Together with other approaches (e.g., use of preservatives, respect of specific physico-chemical parameters), starter cultures technology has been conceived to successfully dominate indigenous microflora and to drive fermentation to foresee the desired attributes of the matrix, assuring quality and safety. Recent trends indicate a general return to spontaneous food fermentation. In this review, we point out the potential risks for human health associated with uncontrolled (uninoculated) food fermentation and we discuss biotechnological approaches susceptible to conciliate fermented food safety, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.Keywords: fermented food; fermentation; beverage; safety; risks; spontaneous fermentation; starter cultures; spoilage microbes; pathogens; contaminant Fermented Foods and Beverages: Scientific Dimension, Social Relevance, and Economic SignificanceA large basket of food and beverages is obtained from a microbial-based transformation of food raw materials. Different classes of microorganisms can be involved, mainly yeasts and bacteria, with a certain role of molds. The obtained fermented foods and beverages have ben staple foods for millennia, with a considerable importance in the human diet for reasons of generally enhanced shelf-life, palatability, safety and nutritional quality [1]. In fact, the desired fermentation process consists of protechnological microbial development in the given matrix, with direct and indirect effects of primary and secondary microbial metabolism. Protechnological microorganisms, in order to obtain energy and to sustain their anabolic processes, reduce the content of carbohydrates and other macromolecules available in the raw matrix, accumulating catabolic products (e.g., lactic acid, ethanol). These biological dynamics, together with the possible release of antimicrobial compounds [2], reduce the risks of undesired microbial developments (thus increasing product shelf-life and safety level). On the other hand, both primary and secondary metabolites strongly influence palatability

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Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics

Cited by 23 publications

References 27 publications

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality

Spontaneous Food Fermentations and Potential Risks for Human Health

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