Establishment of conditions for green table olive fermentation at low temperature

Quintana, M. C. Durán; García-García, Pedro; Garrido‐Fernández, Antonio

doi:10.1016/s0168-1605(99)00123-3

Cited by 82 publications

(56 citation statements)

References 15 publications

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“…Therefore, high levels of viability and efficiency of starter cultures are required to create the rapid drop of brine pH during the production of hydrogen sulphide; the b-glucosidase, lipolytic and proteolytic activities (Rodríguez-Gomez et al, 2010). Furthermore, the use of starter cultures may improve the food shelf-life by inhibition of spoilage microorganisms based on nutrient competition (Fernandez-Díez et al, 1985;Garrido-Fernandez et al, 1997;Duran Quintana et al, 1999;Holzapfel, 2002;Devlieghere et al, 2004;Silvestri et al, 2009), and should improve aroma and flavor of final products not only by inhibition of the spoilage microorganisms that interfere with the process of aroma generation, but also directly through their metabolism (Aponte et al, 2010). Until now, Lactobacillus plantarum (Lu et al, 2003) and Lactobacillus pentosus (Rodríguez-Gomez et al, 2013) have been the primary LAB species commonly applied to produce fermented table olives (Hurtado et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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: Introductionmentioning

confidence: 99%

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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“…One of these is Lactobacillus plantarum (1), which is a versatile species that is encountered in diverse environmental niches, such as fermented food products, plant material, and the human gastrointestinal tract (1,13,14). L. plantarum WCFS1 is a single colony isolate of the esophageal L. plantarum strain NCIMB8826 (17), which was shown to survive stomach passage in an active form and to persist for up to 7 days in the human gastrointestinal tract after a single dose (6, 59).…”

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An agr -Like Two-Component Regulatory System in Lactobacillus plantarum Is Involved in Production of a Novel Cyclic Peptide and Regulation of Adherence

et al. 2005

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We have analyzed a locus on the annotated Lactobacillus plantarum WCFS1 genome that showed homology to the staphylococcal agr quorum-sensing system and designated it lam for Lactobacillus agr-like module. Production of the lamBDCA transcript was shown to be growth phase dependent. Analysis of a response regulator-defective mutant (⌬lamA) in an adherence assay showed that lam regulates adherence of L. plantarum to a glass surface. Global transcription analysis of the wild-type and ⌬lamA strains in early, mid-, and late log phase of growth was performed using a clone-based microarray. Remarkably, only a small set of genes showed significant differences in transcription profiles between the wild-type and lamA mutant strains. The microarray analysis confirmed that lamBDCA is autoregulatory and showed that lamA is involved in regulation of expression of genes encoding surface polysaccharides, cell membrane proteins, and sugar utilization proteins. The lamBD genes encoding the putative autoinducing peptide precursor (LamD) and its processing protein (LamB) were overexpressed using the nisin-controlled expression system, and culture supernatants were analyzed by liquid chromatography/mass spectrometry (LC/MS) to identify overproduced LamD-derived peptides. In this way, a cyclic thiolactone pentapeptide that possesses a ring structure similar to those of autoinducing peptides of the staphylococcal agr system was identified. The peptide was designated LamD558, and its sequence (CVGIW) matched the annotated precursor peptide sequence. Time course analysis of wild-type culture supernatants by LC/MS indicated that LamD558 production was increased markedly from mid-log to late log growth phase. This is the first example of an agr-like system in nonpathogenic bacteria that encodes a cyclic thiolactone autoinducing peptide and is involved in regulation of adherence.Regulation of physiological changes in bacterial populations in many cases has been shown to be dependent on specific cell densities and growth phases. This phenomenon of cell densitydependent gene expression has been termed quorum sensing and was initially found to regulate bioluminescence in Vibrio fischeri (15). Since then, a large variety of quorum-sensing systems has been discovered in both gram-negative and grampositive bacteria (29). Well-studied examples of quorum sensing-regulated features in gram-positive bacteria include genetic competence in Bacillus subtilis (55) and Streptococcus pneumoniae (8), virulence and biofilm formation in Staphylococcus aureus (39, 65) and Enterococcus faecalis (16,44), and the production of antimicrobial peptides, including bacteriocins and lantibiotics, in various lactic acid bacteria (26,38). To regulate these quorum-sensing systems, bacteria produce extracellular signaling molecules that are responsible for cell-tocell communication. While many gram-negative bacteria communicate via N-acyl-homoserine lactones, peptides are the most common and well-studied signaling molecules in grampositive bacteria; here these peptides are...

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“…In the fermentation process of the most well-known preparation methods, i.e., Spanish-style green olives and California-style and Greek-style black olives as well as in the fermentation process of Sicilian green olives, the main microorganisms involved belong to the species Lactobacillus plantarum, Lactobacillus casei, and Leuconostoc mesenteroides (34,43). Several studies have focused on the use of selected lactic acid bacteria to pilot a standardized fermentation process for olive production (2,10), to control microbial spoilage (36,39), to improve the fermentation process at low temperatures (13), and to reduce lye treatment for debittering green olives (6).…”

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confidence: 99%

Study of Adhesion and Survival of Lactobacilli and Bifidobacteria on Table Olives with the Aim of Formulating a New Probiotic Food

Lavermicocca

Valerio

Lonigro

et al. 2005

Appl Environ Microbiol

159

107

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With the aim of developing new functional foods, a traditional product, the table olive, was used as a vehicle for incorporating probiotic bacterial species. Survival on table olives of Lactobacillus rhamnosus (three strains), Lactobacillus paracasei (two strains), Bifidobacterium bifidum (one strain), and Bifidobacterium longum (one strain) at room temperature was investigated. The results obtained using a selected olive sample demonstrated that bifidobacteria and one strain of L. rhamnosus (Lactobacillus GG) showed a good survival rate, with a recovery of about 10 6 CFU g ؊1 after 30 days. The Lactobacillus GG population remained unvaried until the end of the experiment, while a slight decline (to about 10 5 CFU g ؊1 ) was observed for bifidobacteria. High viability, with more than 10 7 CFU g ؊1 , was observed throughout the 3-month experiment for L. paracasei IMPC2.1. This strain, selected for its potential probiotic characteristics and for its lengthy survival on olives, was used to validate table olives as a carrier for transporting bacterial cells into the human gastrointestinal tract. L. paracasei IMPC2

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Establishment of conditions for green table olive fermentation at low temperature

Cited by 82 publications

References 15 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 agr -Like Two-Component Regulatory System in Lactobacillus plantarum Is Involved in Production of a Novel Cyclic Peptide and Regulation of Adherence

Study of Adhesion and Survival of Lactobacilli and Bifidobacteria on Table Olives with the Aim of Formulating a New Probiotic Food

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