Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon)
Journal Title: Polish Journal of Microbiology - Year 2015, Vol 64, Issue 3
Abstract
The production of Greek-style natural black table olives remains an empirical process relying on spontaneous fermentation despite its economic significance. For this reason producers often resort to increased NaCl concentration of the brine to secure quality of the product. In this study we employ two lactic acid bacteria Leuconostoc mesenteroides subsp. mesenteroides Lm139 and Lactobacillus pentosus DSM 16366 as starters in separate laboratory low salinity fermentations of “Kalamon” cultivar olives, processed according to the Greek-style method. L. mesenteroides subsp. mesenteroides Lm139 was previously isolated from Kalamon olives laboratory spontaneous fermentations, while L. pentosus DSM 16366 was isolated from fermenting green olives prepared according to the Spanish-style method. Spontaneous olives fermentation was also performed as a control. Microbiological and physicochemical analyses of the brines revealed that the use of the starters had a significant effect on the olives fermentation, leading to a faster acidification due to the more efficient consumption of soluble sugars in the brines. The final pH value reached by each starter culture used indicates a successful lactic fermentation. The production of lactic acid by the starters and the concomitant drop of the pH value proved to inhibit enterobacteria in a shorter period of time compared to the spontaneous fermentation. Concluding, the use of either of the two lactic acid bacteria as starters in Greek-style Kalamon olives fermentation could lead to a more controllable fermentation at lower salinities. The resulting product could be of higher quality with extended shelf-life while being at the same time safer for the consumer.
Authors and Affiliations
Marina Papadelli, Georgia Zoumpopoulou, Rania Anastasiou, Eugenia Manolopoulou, Ioanna Lytra, Kostas Papadimitriou, Effie Tsakalidou
Keywords
Related Articles
- EP ID EP81186
- DOI 10.5604/01.3001.0009.2121
- Views 77
- Downloads 0
Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon)
The production of Greek-style natural black table olives remains an empirical process relying on spontaneous fermentation despite its economic significance. For this reason producers often resort to increased NaCl concen...
Isolation and characterization of ;Streptomycetes with plant growth promoting potential from mangrove ecosystem
A total of 66 actinomycetes isolates were isolated from mangroves of Andhra Pradesh, India, using various enrichment techniques and pre-treatments. The samples were collected from Coringa mangrove ecosystem and pre-...
The Functions of Effector Proteins in Yersinia Virulence
[i]Yersinia [/i]species are bacterial pathogens that can cause plague and intestinal diseases after invading into human cells through the Three Secretion System (TTSS). The effect of pathogenesis is mediated by [i]Yersin...
Morphological and Molecular Characterization of Phoma complanata, a New Causal Agent of Archangelica officinalis Hoffm. in Poland
The paper concerns the fungus Phoma complanata, isolated for the first time in Poland, from the roots and umbels of angelica (Archangelica officinalis) in 2009. The morphology of fungal isolates was tested on standard cu...
Recombinant MAG1 Protein of Toxoplasma gondii as a Diagnostic Antigen
The aim of this study was to evaluate the potential diagnostic usefulness of the full-length recombinant <em>Toxoplasma gondii</em> MAG1 protein by determining the levels of specific IgM and I...