Role of yeasts in table olive production

Arroyo‐López, Francisco Noé; Querol, Amparo; Bautista-Gallego, J.; Garrido‐Fernández, Antonio

doi:10.1016/j.ijfoodmicro.2008.08.018

Cited by 236 publications

(178 citation statements)

References 49 publications

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“…From our practical observations some Saccharomyces strains may develop colonies on this medium. R. glutinis, a species found associated to several fermented foods (Arroyo-López et al, 2008;Francesca et al, 2010), was revealed at subdominant levels in this work.…”

Section: Discussionmentioning

confidence: 57%

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

et al. 2011

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a b s t r a c tThe purpose of this study was to evaluate the evolution of lactic acid bacteria (LAB) and yeasts during the fermentation of tarhana produced with some pasteurised ingredients and carried out at 30 and 40 C. The chemical parameters were those typical for tarhana production. Coliform bacteria were not detected during fermentation, while LAB and yeasts were in the range 10 7 e108 colony forming units (CFU) g À1. Plate counts showed an optimal development of both fermenting microbial groups and the differences in cell concentrations were not significant (P > 0.05). LAB were isolated during fermentation and grouped on the basis of phenotypic and polymorphic characteristics. LAB isolates were identified by a combined genetic approach consisting of 16S/23S rRNA intergenic spacer region (ITS) and partial 16S rRNA gene sequencing as Pediococcus acidilactici, Lactobacillus plantarum and Lactobacillus brevis. Hence, the pasteurisation of the vegetable ingredients, excluded wheat flour, enhanced the hygienic conditions of tarhana without influencing the normal evolution of LAB. However, the fermentation at 40 C favoured pediococci, while the production at 30 C was mainly characterised by lactobacilli. Yeasts, identified by the restriction fragment length polymorphism (RFLP) of the 5.8S ITS rRNA gene, were mainly represented by the species Saccharomyces cerevisiae in both productions.Crown

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Section: Discussionmentioning

confidence: 57%

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

et al. 2011

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“…When the pH decreases to 5.0, consistent levels of LAB are commonly found. LAB coexist with yeasts that become dominant in the last stage of fermentation and influence the sensory characteristics of the final product (Garrido et al 1995;Garrido Fernández et al 1997;Arroyo-López et al 2008). However, an overgrowth of fermentative yeasts could produce a vigorous production of CO 2 that could damage drupe texture (Fernández-Díez et al 1985).…”

Section: Introductionmentioning

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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“…Após a seleção, as azeitonas são submetidas ao tratamento alcalino, conhecido também como "cocido" ou "quemado", etapa fundamental na elaboração de azeitonas verdes. Além de eliminar a oleuropeína, o processo permite aumentar a permeabilidade da parede celular dos frutos, facilitando o processo de fermentação (ARROYO-LÓPEZ et al, 2008). Alguns cultivares, como a 'Manzanilla', necessitam de um tempo prévio de descanso de 24 a 48h antes do "cocido", com objetivo de evitar o descascamento da pele do fruto durante o tratamento alcalino, dano conhecido como "despellejado" (REJANO et al, 2008).…”

Section: Azeitonas Verdes Tipo Spanish Styleunclassified

“…Já as leveduras são responsáveis pelas transformações químicas e organolépticas no produto final, como: produção de compostos aromáticos e antioxidantes (QUINTANA et al, 2005). Porém, se a redução do pH for ineficaz, a população de leveduras pode atingir um número maior que 10 7 UFC ml -1 acarretando deteriorações, como: formação de CO 2 e o amolecimento do fruto (ARROYO-LÓPEZ et al, 2008). Na quarta etapa, estágio caracterizado pela conservação dos frutos em salmoura, as reações químicas relacionadas à redução do pH são finalizadas, devido ao consumo dos açúcares fermentáveis, resultando no aumento do pH (QUINTANA et al, 1997).…”

Section: Azeitonas Verdes Tipo Spanish Styleunclassified