Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives. (August 2017)

• Record Type: Journal Article
• Authors: Randazzo, Cinzia Lucia; Todaro, Aldo; Pino, Alessandra; Pitino, Iole; Corona, Onofrio; Caggia, Cinzia
• Is Part Of: Food microbiology. Volume 65(2017:Aug.)
• Page Start: 136
• Page End: 148
• Publication Date: 2017-08
• Subjects: Table olives -- Starter cultures -- VOCs -- LAB; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2017.01.022
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: This study is aimed to investigate bacterial community and its dynamics during the fermentation of Nocellara Etnea table olives and to study its effect on metabolome formation. Six different combination of bacterial cultures (BC1-BC6) were used as starters for table olive fermentation and one additional process, conducted without addition of any starters, was used as control (C). The processes were conducted in triplicate and, overall, 21 vessels were performed at industrial scale. The fermentation was monitored for 120 days through culture-dependent and –independent approaches. Microbial counts of the main microbial groups revealed slight differences among brine samples, with the exception of LAB counts and Enterobacteriaceae, which were higher and lower, respectively, in most of the inoculated samples than the control ones. In addition, results demonstrated that the use of bacterial cultures (except the BC1), singly or in different combinations, clearly influenced the fermentation process reducing the final pH value below 4.50. When microbiota was investigated through sequencing analysis, data revealed the presence of halophilic bacteria and, among lactobacilli, the dominance of Lactobacillus plantarum group at the initial stage of fermentation, in all brine samples, except in the BC5 in which dominated Lactobacillus casei group. At 60 and 120 days of fermentation, an overturned bacterial ecology and an increase of biodiversity was observed in all samples, with the occurrence of Lactobacillus paracollinoides, Lactobacillus acidipiscis and Pediococcus parvulus. Correlation between bacterial OTU and volatile organic compounds (VOCs) revealed that, aldehydes and alcohol compounds exhibited a positive correlation with Proteobacteria, while several esters with LAB and Hafnia . In particular, esters, associated with fruity and floral notes, were positively correlated to L. paracollinoides, L. acidipiscis, and P. parvulus species. Although the VOCs amounts were sample-specific, overall aldehydes were mostly produced at the beginning of the fermentation, while acids, alcohols and esters at the end of the process. Highlights: Nocellara Etnea table olives fermentation was carried out at industrial scale. Eighteen vessels were performed using single or mixture of bacterial starter cultures. Culture -dependent and independent approaches were applied. LAB species were detected in several samples and positively correlated to ester compounds. Correlation between VOCs and OTU, revealed that VOCs formation was microbiota-dependent.