Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C

Blana, Vasiliki A.; Polymeneas, Napoleon; Tassou, Chrysoula C.; Panagou, Efstathios Ζ.

doi:10.1016/j.fm.2015.09.004

Cited by 21 publications

(10 citation statements)

References 11 publications

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“…Sterilized YM or MRS broth were modified with 5% NaCl and adjusted to pH 4.0 by citric acid addition (mother stock solution 30%) to mimic industrial packaging conditions. Based in our experience and bibliography, this pH level is usually found in real table olive packaging (Arroyo-López et al, 2009;Blana et al, 2016), and therefore, appropriate for a first selection of the preservatives with the highest inhibitory effects.…”

Section: Modelling the Inhibitory Effects Of Preservativesmentioning

confidence: 90%

Susceptibility and resistance of lactic acid bacteria and yeasts against preservatives with potential application in table olives

et al. 2016

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Section: Modelling the Inhibitory Effects Of Preservativesmentioning

confidence: 90%

Susceptibility and resistance of lactic acid bacteria and yeasts against preservatives with potential application in table olives

et al. 2016

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“…The presence of higher sugar concentrations, lower salt contents, and yeast inhibition has favoured in this survey the growth of LAB. The survival of LAB during storage of diverse green table olives is well documented (Casado, Higínio-Sánchez, De Castro, Rejano, Beato, & Montaño, 2011;Blana, Polymeneas, Tassou, & Panagou, 2016). Because of the high identity value (>99%) shared between L. plantarum and L. pentosus in 16S ribosomal DNA sequences (Collins et al, 1991), all selected isolates for sequencing were identified in the first step as L. plantarum species (see Table 1).…”

Section: Discussionmentioning

confidence: 99%

“…This way, L. plantarum was not present when the alteration was noticed. Blana et al (2016) (Johanningsmeier & McFeeters 2013;Pothakos et al, 2015). In particular, Pothakos et al (2015) mention the importance of the LAB characterization at strain level in the spoilt product, because significant distinction among biotypes is substantiated by studies determining spoilage potential as a strain-specific trait.…”

Section: Discussionmentioning

confidence: 99%

Lactobacillus pentosus is the dominant species in spoilt packaged Aloreña de Málaga table olives

Romero‐Gil

Rodríguez‐Gómez

Garrido‐Fernández

et al. 2016

LWT

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“…Panelists must evaluate olfactory defects (e.g., abnormal fermentation, which includes butyric, putrid and "zapateria" sensations) as well as olfactory-gustatory negative attributes (e.g., musty; rancid; cooking effect; soapy; metallic; earthy and winey-vinegary sensations). Sensory evaluation of table olives performed by trained panels is still quite applied [7][8][9][10][11][12][13][14][15][16][17][18][19][20][21], although it is not always feasible, mainly due to the scarcity of trained sensory panels, the cost and the time required for analysis, as well as due to the low number of samples that can be daily evaluated [22].…”

Section: Introductionmentioning

confidence: 99%

Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines

Marx

Rodrigues

Dias

et al. 2017

Talanta

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A B S T R A C T Table olives are highly appreciated and consumed worldwide. Different aspects are used for trade category classification being the sensory assessment of negative defects present in the olives and brines one of the most important. The trade category quality classification must follow the International Olive Council directives, requiring the organoleptic assessment of defects by a trained sensory panel. However, the training process is a hard, complex and sometimes subjective task, being the low number of samples that can be evaluated per day a major drawback considering the real needs of the olive industry. In this context, the development of electronic tongues as taste sensors for defects' sensory evaluation is of utmost relevance. So, an electronic tongue was used for table olives classification according to the presence and intensity of negative defects. Linear discrimination models were established based on sub-sets of sensor signals selected by a simulated annealing algorithm. The predictive potential of the novel approach was first demonstrated for standard solutions of chemical compounds that mimic butyric, putrid and zapateria defects (≥93% for cross-validation procedures). Then its applicability was verified; using reference table olives/brine solutions samples identified with a single intense negative attribute, namely butyric, musty, putrid, zapateria or winey-vinegary defects (≥93% cross-validation procedures). Finally, the E-tongue coupled with the same chemometric approach was applied to classify table olive samples according to the trade commercial categories (extra, 1 st choice, 2 nd choice and unsuitable for consumption) and an additional quality category (extra free of defects), established based on sensory analysis data. Despite the heterogeneity of the samples studied and number of different sensory defects perceived, the predictive linear discriminant model established showed sensitivities greater than 86%. So, the overall performance achieved showed that the electrochemical device could be used as a taste sensor for table olives organoleptic trade successful classification, allowing a preliminary quality assessment, which could facilitate, in the future, the complex task of sensory panelists.

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Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C

Cited by 21 publications

References 11 publications

Susceptibility and resistance of lactic acid bacteria and yeasts against preservatives with potential application in table olives

Susceptibility and resistance of lactic acid bacteria and yeasts against preservatives with potential application in table olives

Lactobacillus pentosus is the dominant species in spoilt packaged Aloreña de Málaga table olives

Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines

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