Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum (Olea europaea L., cv. Moresca and Kalamata)

Sabatini, Nadia; Mucciarella, M. R.; Marsilio, Vincenzo

doi:10.1016/j.lwt.2007.12.002

Cited by 88 publications

(64 citation statements)

References 29 publications

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“…As reported by other authors (Martorana et al, 2015;Sabatini et al, 2008Sabatini et al, , 2009), alcohols and acids reached the highest concentrations in olives fermented by LAB starter. Furthermore, acetic acid is commonly represented by VOCs of table olives since it is representative of LAB and yeast metabolism (Bleve et al, 2015).…”

Section: Discussionsupporting

confidence: 80%

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

et al. 2017

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Section: Discussionsupporting

confidence: 80%

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

et al. 2017

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“…Acids, alcohols and aldehydes were detected at the highest concentrations in both campaigns. In accordance to data published by Sabatini et al (2008), acetic, hexanoic, pentanoic and propionic acids reached the highest values in the trials inoculated with LAB starter, such trial A. High concentrations of acetic acid, alcohols and aldehydes showed that table olives have undergone alcoholic and heterolactic fermentation (Sabatini et al, 2009).…”

Section: Vocs and Sensory Analysissupporting

confidence: 85%

“…presence of those compounds suggests their enzymatic origin by lipoxygenase activity on polyunsaturated fatty acids of drupes. A similar pathway has been identified in the biosynthesis of volatile compounds of olive oil (Kiritsakis, 1998;Angerosa et al, 2000;Salas et al, 2000;Williams and Harwood, 2000;Ridolfi et al, 2002;Salas, 2004;) as well as in the brine of fermented table olives by LAB and yeasts (Sabatini et al, 2008). 2-phenylethanol could be produced in yeasts by L-phenylalanine catabolism (Sabatini et al, 2009).…”

Section: Vocs and Sensory Analysismentioning

confidence: 61%

“…This procedure limits the risk of undesired aromatic notes (Servili et al, 2006;Peres et al, 2008;Sabatini et al, 2008;Aponte et al, 2012). However, when a given starter preparation, composed of a limited number of strains, is used to ferment different varieties of olives of different geographical areas a flattening of the taste of table olives may occur, with the risk that the final products may no longer be distinguishable by production technology and/or geographical origin.…”

Section: Introductionmentioning

confidence: 99%

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An innovative method to produce green table olives based on “pied de cuve” technology

et al. 2015

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“…The main LAB involved in this process is composed of L. plantarum, L. pentosus, L. brevis, Leuconostoc and Pediococcus (Durán Quintana et al, 1997, Rodríguez et al, 2009. Among these species Lactobacillus plantarum and L. pentosus were reported as effective starters to allow for a controlled fermentation of table olives (Lamzira et al, 2005, Marsilio et al, 2005, Panagou et al, 2008, Sabatini et al, 2008, Servili et al, 2006, Hurtado et al, 2012.…”

Section: Introductionmentioning

confidence: 99%

Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains

Ghabbour¹,

Rokni²,

Lamzira³

et al. 2016

Grasas y Aceites

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SUMMARY:The control of the spontaneous fermentation process of un-debittered Moroccan Picholine green olives was undertaken basing the inoculation with two lactobacilli strains (Lactobacillus plantarum S175 and Lactobacillus pentosus S100). These strains, previously selected in our laboratory for their oleuropein-degrading capacity, were inoculated in olives brined at 5% of NaCl, and then incubated at 30 °C. The physico-chemical parameters (pH, free acidity, reducing sugars, sodium chloride, oleuropein and its hydrolysis products), and the microbiological parameters (mesophilic aerobic bacteria, coliforms, Staphylococcus, lactic acid bacteria and yeasts and moulds), were regularly analyzed during the fermentation time. The results obtained showed the effectiveness of the lactic acid bacteria strains to develop suitable oleuropein biodegradation and controlled lactic fermentation processes more than the un-inoculated olives (control). This result was confirmed by the rapid elimination of coliforms and staphylococcus, the accumulation of hydroxytyrosol as a result of oleuropein biodegradation, and a drastic reduction in spoiled olives with good quality fermented olives. KEYWORDS:Fermentation; Green olives; Lactobacillus; Oleuropein; Starter RESUMEN: Fermentación controlada de aceitunas verdes picholine marroquí mediante cepas de lactobacilos degradantes de oleuropeína. Se llevó a cabo el control del proceso de fermentación espontánea de aceitunas verdes sin desamargar picholine marroquí basado en la inoculación con dos cepas de lactobacilos (Lactobacillus plantarum S175 y Lactobacillus pentosus S100). Estas cepas, seleccionadas previamente en nuestro laboratorio por su capacidad de degradar a la oleuropeína, se inocularon en las aceitunas en salmuera al 5 % de NaCl, y después se incubaron a 30 °C. Los parámetros físico-químicos (pH, acidez libre, reducción de azúcares, cloruro sódico, oleuropeína y sus productos de hidrólisis) y los parámetros microbiológicos (bacterias aerobias mesófi-las, coliformes, estafilococos, bacterias lácticas y levaduras y mohos), fueron analizados regularmente durante el tiempo de fermentación. Los resultados obtenidos mostraron la eficacia de las cepas de bacterias lácticas para desarrollar una adecuada biodegradación de la oleuropeina y los procesos de fermentación láctica controlados más que en el caso de las aceitunas no inoculadas (control). Estos resultados fueron confirmados por la rápida eliminación de coliformes y estafilococos, por la acumulación de hidroxitirosol como resultado de biodegradación de la oleuropeína, y por ladrástica reducción de aceitunas estropeadas y por la buena calidad de las aceitunas fermentadas.

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Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum (Olea europaea L., cv. Moresca and Kalamata)

Cited by 88 publications

References 29 publications

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

An innovative method to produce green table olives based on “pied de cuve” technology

Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains

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