Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques

Abstract

Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques, Food Microbiology (2014Microbiology ( ), doi: 10.1016Microbiology ( /j.fm.2014 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. We have studied the microbiota associated to Spanish-style green olive fermentations, 30 attending to its dynamics along the time. Twenty 10-tonne fermenters were selected 31 from two large Candida butyri/asseri and Rhodotorula mucilaginosa had not been described before 46 from Spanish-style preparations, while Saturnispora mendoncae was isolated for the 47 first time from any table olive preparation. Biodiversity was analysed through different 48 alpha and beta indexes which showed the evolution of the microbiota over time. 49 50 51 52

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

“…Besides this, there was a considerable genetic diversity of LAB species colonizing the olive surface, mainly at 8% NaCl. Lucena-Padrós et al (2014) have confirmed this microbial diversity at industrial scale in a recent survey carried out at several locations; the spontaneous fermentation was dominated by L. pentosus , but there was always a diverse secondary microbiota, including some new bacterial species. In fact, the actual processing conditions prevailing in the current fermentation yards together with the industrial high volume vessels with considerable brine surface exposed to air makes difficult the survival of any starter culture over the environmental microbiota by just controlling the physicochemical conditions.…”

YEAST dynamics during the natural fermentation process of table olives ( Negrinha de Freixo cv.)

“…However, this specie has been frequently detected on brines at the later phase (Lucena-Padr os et al, 2014) or throughout (Bautista-Gallego et al, 2011) the Spanish-style green olive fermentation process. Although P. manshurica was only detected in brine at the beginning of the fermentation (first 4 days), several authors have yet reported its presence in brines throughout (Abriouel et al, 2011) and at later stages (Lucena-Padr os et al, 2014;Nisiotou et al, 2010) of the fermentation of several table olive types.…”

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

“…[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.…”