Effects of Exogenous Yeast and Bacteria on the Microbial Population Dynamics and Outcomes of Olive Fermentations

Zaragoza, José J.; Bendiks, Zachary A.; Tyler, Charlotte; Kable, Mary E.; Williams, Thomas R.; Luchkovska, Yelizaveta; Chow, Elaine; Boundy‐Mills, Kyria; Marco, Maria L.

doi:10.1128/msphere.00315-16

Cited by 14 publications

(14 citation statements)

References 37 publications

(57 reference statements)

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“…Culture‐dependent and ‐independent methods have shown that most plant fermentations are dominated by generalist LAB (Di Cagno et al ., ). In spontaneous olive (Golomb et al ., ; Zaragoza et al ., ), sauerkraut (Plengvidhya et al ., ), kimchi (Lee et al ., ), coffee bean (Bruyn et al ., ) and carrot juice (Wuyts et al ., ) fermentations, L. mesenteroides , L. citreum and W. cibaria commonly grow during the initial stages and precede more acid‐tolerant species such as L. plantarum and L. brevis . In cereal fermentations, generalist Enterococcus , Lactococcus and Leuconostoc are initial colonizers, followed by Lactobacillus , Pediococcus or Weissella , and then lastly by Lactobacillus fermentum or L. plantarum (Meulen et al ., ).…”

Section: Generalist Plant‐associated Labmentioning

confidence: 99%

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

Leveau

Marco

2019

Environ Microbiol Rep

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Summary Lactic acid bacteria (LAB) are essential for many fruit, vegetable and grain food and beverage fermentations. However, the numbers, diversity and plant‐specific adaptions of LAB found on plant tissues prior to the start of those fermentations are not well understood. When measured, these bacteria have been recovered from the aerial surfaces of plants in a range from <10 CFU g−1 to over 108.5 CFU g−1 of plant tissue and in lower quantities from the soil and rhizosphere. Plant‐associated LAB include well‐known generalist taxa such as Lactobacillus plantarum and Leuconostoc mesenteroides, which are essential for numerous food and beverage fermentations. Other plant‐associated LAB encompass specialist taxa such as Lactobacillus florum and Fructobacillus, many of which were discovered relatively recently and their significance on plants and in foods is not yet recognized. LAB recovered from plants possess the capacity to consume plant sugars, detoxify phenolic compounds and tolerate the numerous biotic and abiotic stresses common to plant surfaces. Although most generalist and some specialist LAB grow rapidly in food and beverages fermentations and can cause spoilage of fresh and fermented fruits and vegetables, the importance of living plants as habitats for these bacteria and LAB contributions to plant microbiomes remain to be shown.

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Section: Generalist Plant‐associated Labmentioning

confidence: 99%

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

Leveau

Marco

2019

Environ Microbiol Rep

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“…Results found by Zaragoza et al, (2017) revealed that the introduction of exogenous spoilage yeast and LAB into olive fermentations caused significant but distinct alterations in the numbers and diversity of microbes associated with the olives and brines. According to the microbial evolution of tests 1 and 2 (Table 1), we noted that the acidity had a more severe effect on the microbial concentration than the basicity, indeed this concentration was very weak or even null in the first days of experiment for test 2 (supplemented by vinegar).…”

Section: Discussionmentioning

confidence: 99%

“…GYEA medium was used to cultivate the AAB strain and was composed of 20 g/L glucose, 5 g/L yeast extract, 5 g/L peptone of casein, 3% (w/v) ethanol and 1% (w/v) acetic acid (Mounir et al, 2016c). The cells were then collected by centrifugation at 13000 rpm at 4 °C and washed twice in saline solution (0.85% NaCl) (Zaragoza et al, 2017). The yeast and bacteria cells were adjusted to 10 9 cells/ml prior to inoculation into the olive brines.…”

Section: Implementation Of the Testsmentioning

confidence: 99%

“…The lye treatment was followed by several water washings of the fruits with tap water to remove the residual lye and then the fermentation continued in the brine with 10.6% of NaCl under a pH adjusted to 3.5 using vinegar. Then the samples were divided into two groups: a group seeded both by L. plantarum S1 LAB strain (0.75%) and S. cerevisiae LD01 strain (0.75%) (Zaragoza et al, 2017) and a group seeded solely by the LAB strain (0.75%). A control test was designed by reproducing the same conditions described previously except for the lye treatment.…”

Section: Effect Of De-bittering and Vinegar Suppletion On The Fermentation Processmentioning

confidence: 99%

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Inoculation with acetic acid bacteria improves the quality of natural green table olives

et al. 2021

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This study aims to develop a method for the preparation of natural table olives using locally selected microorganisms and without resorting to the usual techniques which employ lye treatment and acids. The effects of parameters, such as lye treatment, inoculation with yeasts, substitution of organic acids with vinegar and/or acetic acid bacteria, and finally alternating aeration have been assessed. Four different combinations were applied to the “Picholine marocaine” olive variety using indigenous strains, namely Lactobacillus plantarum S1, Saccharomyces cerevisiae LD01 and Acetobacter pasteurianus KU710511 (CV01) isolated respectively from olive brine, Bouslikhen dates and Cactus. Two control tests, referring to traditional and industrial processes, were used as references. Microbial and physicochemical tests showed that the L3V combination (inoculated with A. pasteurianus KU710511 and L. plantarum S1 under the optimal growth conditions of the Acetic Acid Bacteria (AAB) strain with 6% NaCl) was found to be favorable for the growth of the Lactic Acid Bacteria (LAB) strain which plays the key role in olive fermentation. This result was confirmed by sensory evaluation, placing L3V at the top of the evaluated samples, surpassing the industrial one where a chemical debittering treatment with lye was used. In addition, alternating aeration served to increase the microbial biomass of both AAB and LAB strains along with Saccharomyces cerevisiae LD01 strain, but also to use lower concentration of NaCl and to reduce the deterioration of olives compared to the anaerobic fermentation process. Finally, a mixed starter containing the three strains was prepared in a 10-L Lab-fermenter from the L3V sample in order to improve it in subsequent studies. The prepared starter mixture could be suitable for use as a parental strain to prepare table olives for artisan and industrial application in Morocco.

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“…L. plantarum is typically highly abundant in olive fermentations (Hurtado et al ., 2012). Assessments of the population sizes of individual L. plantarum strains in olive fermentations over time have shown how these fermentations are highly dynamic, likely undergoing succession processes at both the species and strain levels (Zaragoza et al ., 2017). These findings are notable because although LAB have received considerable attention for their contributions to plant fermentations, the diversity, abundance and importance of L. plantarum and other LAB in plant microbiomes are not well understood (Yu et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

Strain diversity of plant-associated Lactiplantibacillus plantarum

Yu¹,

Goldman²,

Brooks³

et al. 2021

Preprint

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The intraspecific phenotypic and genetic diversity of Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) was examined for five strains isolated from fermented olives and eight strains from cactus fruit, fermented tomatoes, teff injera, wheat boza, and wheat sourdough starter sources. Carbohydrate utilization and stress tolerance characteristics showed that the olive isolates grew more robustly in galactose and raffinose, showed higher tolerance to 12% v/v EtOH, and exhibited a greater capacity to inhibit an olive spoilage strain of Saccharomyces cerevisiae than L. plantarum from the other plant sources. Certain traits were variable between fermented olive isolates such as the capacity for biofilm formation and survival at pH 2 or 50 °C. By comparison, all L. plantarum from fruit sources grew better at a pH of 3.5 than the strains from fermented grains. Multi-locus sequence typing and genome sequencing indicated that strains from the same source type tended to be genetically related. Comparative genomics was unable to resolve strain differences, with the exception of the most phenotypically impaired and robust isolates. The findings show that L. plantarum is adapted for growth on specific plants or plant food types, but that intraspecific variation may be important for ecological fitness of L. plantarum within individual habitats.

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Effects of Exogenous Yeast and Bacteria on the Microbial Population Dynamics and Outcomes of Olive Fermentations

Cited by 14 publications

References 37 publications

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

Inoculation with acetic acid bacteria improves the quality of natural green table olives

Strain diversity of plant-associated Lactiplantibacillus plantarum

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