Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives. (February 2017)

• Record Type: Journal Article
• Authors: Martorana, Alessandra; Alfonzo, Antonio; Gaglio, Raimondo; Settanni, Luca; Corona, Onofrio; La Croce, Francesco; Vagnoli, Paola; Caruso, Tiziano; Moschetti, Giancarlo; Francesca, Nicola
• Is Part Of: Food microbiology. Volume 61(2017:Feb.)
• Page Start: 150
• Page End: 158
• Publication Date: 2017-02
• Subjects: Lactic acid bacteria -- Yeasts -- Nocellara del Belice table olives -- Starter culture -- Lactobacillus pentosus OM13 -- Acclimatization -- Nutrient adjuvant -- Lactic acid; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2016.08.007
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: The main objective was to set up a methodology to improve the high volume production of green table olives, cv. Nocellara del Belice. Lactobacillus pentosus OM13 was applied during three different industrial processes of table olives as follows: trial one (IOP1) was subjected to an addition of lactic acid until a brine level of pH 7.0 was reached; trial two (IOP2) subjected to same addition of lactic acid as in trial one plus nutrient adjuvant and trial three (IOP3) subjected to same addition as trial two, but with the strain L. pentosus OM13 acclimatized in brine for 12 h before inoculation. These trials were compared against two untreated controls (spontaneously fermented and addition of L. pentosus OM13 only). Within the third day of fermentation, the pH of the brines decreased significantly, reaching pH 4.85 for trial three, pH 5.15 for trial two, and pH 5.92 for trial one. The pH of both controls decreased more slowly, and had values below pH 5.0 only after the fifteenth day of fermentation (control one) and the sixty-fifth day of fermentation (control two). Trial three reached the highest lactic acid bacteria (LAB) concentration on the third day of fermentation. After six days of fermentation, all trials showed similar values of LAB counts that were significantly higher compared to control number one. The result from genotypic identification showed that L. pentosus OM13 was the most frequently isolated in the inoculated trials. Lactobacillus plantarum, Lactobacillus coryniformis and Pediococcus pentosaceous were also detected at very low concentrations. Homoguaiacol, 2-butanol, 4-ethylphenol, phenylethyl alcohol and 4-ethylphenol were the volatile organic compounds detected at the highest levels in all experimental trials. Trial three showed a higher concentration of squalene that was not detected in other trials. The highest sensory scores of green olive aroma and overall satisfaction were found for all experimental olives, especially for those of trial one and trial two, that differed significantly from the untreated controls. This study provides evidence that the addition of lactic acid, nutrient adjuvants and, most importantly, the acclimatization of LAB cells significantly shortens the acidification process of olive brine, and improves safety and sensory quality. Shorter acidification processes result in a more rapid transformation of table olives, with reduced commodity loss and lower costs of production compared to conventional manufacturing protocols. Highlights: The codes IOP1, IOP2 and IOP3 refer to the experimental trials; the codes C1 and C2 refer to the control tri. Effects of acclimatization of cells and nutrient adjuvants on table olive fermentation. Nutrient adjuvants and cell acclimatization as a valuable method to shorten brine acidification. Use of acclimatization to improve consistently safety and sensory quality of fermented olives.