Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives

Blana, Vasiliki A.; Grounta, Athena; Tassou, Chrysoula C.; Nychas, George‐John E.; Panagou, Efstathios Ζ.

doi:10.1016/j.fm.2013.09.007

Cited by 115 publications

(98 citation statements)

References 38 publications

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“…Furthermore, the principal component analysis (PCAn) was employed to investigate relationships among samples. The input matrix used for HCA and PCAn consisted of the total area under growth/decline curves based on data from analysis of pH, a w , weight loss and microbial populations (Blana, Grounta, Tassou, Nychas, & Panagou, 2014;Martorana et al, 2015a). Areas were calculated by integration using the OriginPro 7.5 software (OriginLab Corporation, Northampton, USA).…”

Section: Statistical and Explorative Multivariate Analysismentioning

confidence: 99%

Valorization of indigenous dairy cattle breed through salami production

et al. 2016

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Section: Statistical and Explorative Multivariate Analysismentioning

confidence: 99%

Valorization of indigenous dairy cattle breed through salami production

et al. 2016

View full text Add to dashboard Cite

“…Furthermore, the principal component analysis (PCA) was employed to investigate relationships among samples. The input matrix used for HCA and PCA consisted of the total area under growth/decline curves of LAB, yeasts, enterobacteria, pseudomonads, staphylococci, CPS as well as pH values (BautistaGallego et al, 2011;Blana, Grounta, Tassou, Nychas, & Panagou, 2014). Areas were calculated by integration using the OriginPro 7.5 sofware (OriginLab Corporation, Northampton, USA).…”

Section: Statistical and Explorative Multivariate Analysismentioning

confidence: 99%

Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation

et al. 2016

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“…Principal component analysis (PCAn) was employed to investigate the relationships among samples. The input matrix used for PCAn consisted of the total area under the growth/decline curves of total mesophilic count, LAB, yeasts, enterobacteria, pseudomonads, CPS, as well as pH values (Bautista-Gallego et al 2011;Blana et al 2014). Areas were calculated by integration using the OriginPro 7.5 software (OriginLab Corporation, Northampton, MA, USA).…”

Section: Statistical and Explorative Multivariate Analysismentioning

confidence: 99%

Effects of irrigation treatments on the quality of table olives produced with the Greek-style process

et al. 2016

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The irrigation of olive orchards is commonly applied to produce table olives with optimal size. No data have been published on the microbiological quality of drupes from irrigated olive groves during fermentation. The trials T100 and T50 (receiving a water amount equivalent to 100 % and 50 % of the required amount, respectively) and control T0 (rainfed trial) were monitored during two consecutive years. The results showed a significant increase of equatorial diameter and flesh:pit ratio of irrigated drupes. The decrease of pH and the numbers of lactic acid bacteria (LAB) registered for the irrigated trials during the fermentation were more consistent than those displayed by control T0. Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus coryniformis, and Pediococcus pentosaceus for LAB and Candida boidinii, Candida diddensiae, and Wickerhamomyces anomalus for yeasts were isolated at the highest concentrations. The global sensory acceptance was better for irrigated trials than control T0. The statistical multivariate analysis showed that the effect of irrigation was independent of the seasonal variability and it clearly distinguished the T100 and T50 trials from rainfed control. Irrigation improves significantly the quality of table olives. Interestingly, all explorative multivariate analyses showed low dissimilarity between irrigated trials; thus, the thesis T50 represents an effective approach to save water in olive orchards without compromising the quality of table olives.

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Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives

Cited by 115 publications

References 38 publications

Valorization of indigenous dairy cattle breed through salami production

Valorization of indigenous dairy cattle breed through salami production

Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation

Effects of irrigation treatments on the quality of table olives produced with the Greek-style process

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