Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations

Arroyo‐López, Francisco Noé; Bautista-Gallego, J.; Domínguez-Manzano, Jesús; Romero‐Gil, Verónica; Rodríguez‐Gómez, Francisco; García-García, Pedro; Garrido‐Fernández, Antonio; Jiménez-Dı́az, Rufino

doi:10.1016/j.fm.2012.07.003

Cited by 79 publications

(76 citation statements)

References 26 publications

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“…Detachment of biofilms in table olives by using a cocktail of enzymes has been previously reported in the literature (Arroyo-López et al 2012a;Domínguez-Manzano et al 2012). Usually, an incubation time of 12 h is applied.…”

Section: Enzymatic Methodsmentioning

confidence: 99%

“…Usually, once the biofilm has been formed, the microorganisms are strongly adhered to the epidermis of the olives and are not released with a simple washing procedure (Arroyo-López et al 2012a;Domínguez-Manzano et al 2012). Furthermore, the efficiency of the procedures for the biofilm recovery has been scarcely tested.…”

Section: Comparison Of Different Methods For Quantification and Recovmentioning

confidence: 99%

“…As observed by scanning electron microscopy (SEM), these polymicrobial communities consisted of different yeast and bacteria species embedded in a matrix which keeps them in close proximity. Detachment of microorganisms from olive skin to determine the number of cells and further molecular identification using a protocol consisting of an enzymatic method and RAPD analysis, revealed the presence of Pichia galeiformis, Candida sorbosa and Geotrichum candidum for the yeast species, and Lactobacillus pentosus for the LAB population (Arroyo-López et al 2012a;Domínguez-Manzano et al 2012). After detachment, both yeasts and bacteria species yielded high population levels ([7 log 10 cfu g -1 ), thus showing that the olives could be a good carrier of microorganisms.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives

Benítez-Cabello

Romero‐Gil

Rodríguez‐Gómez

et al. 2015

Antonie van Leeuwenhoek

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This work examines the formation of poly-microbial communities adhered to the epidermis of natural green Gordal olives and the application of different methodologies for recovery and counting of the microorganisms embedded in olive biofilms. The fermentation process was physicochemical and microbiologically monitored for 90 days, at which, formation of true biofilms on the skin of fermented fruits was confirmed by scanning electron microscopy. Then, samples of olives were taken and treated with sonication, enzymes, mechanical homogenization with stomacher and ultrasonic bath for biofilm disaggregation. The use of the stomacher for 1 min was the most effective treatment to release the lactic acid bacteria (6.6 log10 cfu g(-1)), whereas sonication for 5 min was the most efficient method for quantification of yeasts (up to 3.5 log10 cfu g(-1)). Molecular identification of isolates obtained from natural Gordal olive biofilms revealed that Lactobacillus pentosus was the only species found among lactic acid bacteria, while Pichia membranifaciens was the dominant yeast species, with higher counts obtained for the bacteria.

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Section: Enzymatic Methodsmentioning

confidence: 99%

Section: Comparison Of Different Methods For Quantification and Recovmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives

Benítez-Cabello

Romero‐Gil

Rodríguez‐Gómez

et al. 2015

Antonie van Leeuwenhoek

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“…This microbiota can play a double role as fermentative and spoilage microorganisms in olive fermentation (Arroyo-López et al, 2008). Their presence at the beginning of fermentation can improve the growth of LAB (Tsapatsaris andKotzekidou, 2004, Hurtado et al, 2012).…”

Section: Microbiological Analysismentioning

confidence: 99%

“…The fermentation process is naturally associated with the development of various microorganisms. The lactic acid bacteria (LAB) and yeasts considered as beneficial microorganisms are highly desired to assure the fermentation process of olives which consequently leads to their transformation to edible products, in comparison to the role played by undesirable microbiota, composed of enterobacteria, Bacillus and moulds, known for their involvement in various olive spoilages (Fernández-Diez et al, 1985, Arroyo-López et al, 2012, Hurtado et al, 2012.The control of the natural olive fermentation process with selected LAB strains is of great importance to reduce olive spoilage and to improve the organoleptic properties of the end product.…”

Section: Introductionmentioning

confidence: 99%

Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains

Ghabbour¹,

Rokni²,

Lamzira³

et al. 2016

Grasas y Aceites

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SUMMARY:The control of the spontaneous fermentation process of un-debittered Moroccan Picholine green olives was undertaken basing the inoculation with two lactobacilli strains (Lactobacillus plantarum S175 and Lactobacillus pentosus S100). These strains, previously selected in our laboratory for their oleuropein-degrading capacity, were inoculated in olives brined at 5% of NaCl, and then incubated at 30 °C. The physico-chemical parameters (pH, free acidity, reducing sugars, sodium chloride, oleuropein and its hydrolysis products), and the microbiological parameters (mesophilic aerobic bacteria, coliforms, Staphylococcus, lactic acid bacteria and yeasts and moulds), were regularly analyzed during the fermentation time. The results obtained showed the effectiveness of the lactic acid bacteria strains to develop suitable oleuropein biodegradation and controlled lactic fermentation processes more than the un-inoculated olives (control). This result was confirmed by the rapid elimination of coliforms and staphylococcus, the accumulation of hydroxytyrosol as a result of oleuropein biodegradation, and a drastic reduction in spoiled olives with good quality fermented olives. KEYWORDS:Fermentation; Green olives; Lactobacillus; Oleuropein; Starter RESUMEN: Fermentación controlada de aceitunas verdes picholine marroquí mediante cepas de lactobacilos degradantes de oleuropeína. Se llevó a cabo el control del proceso de fermentación espontánea de aceitunas verdes sin desamargar picholine marroquí basado en la inoculación con dos cepas de lactobacilos (Lactobacillus plantarum S175 y Lactobacillus pentosus S100). Estas cepas, seleccionadas previamente en nuestro laboratorio por su capacidad de degradar a la oleuropeína, se inocularon en las aceitunas en salmuera al 5 % de NaCl, y después se incubaron a 30 °C. Los parámetros físico-químicos (pH, acidez libre, reducción de azúcares, cloruro sódico, oleuropeína y sus productos de hidrólisis) y los parámetros microbiológicos (bacterias aerobias mesófi-las, coliformes, estafilococos, bacterias lácticas y levaduras y mohos), fueron analizados regularmente durante el tiempo de fermentación. Los resultados obtenidos mostraron la eficacia de las cepas de bacterias lácticas para desarrollar una adecuada biodegradación de la oleuropeina y los procesos de fermentación láctica controlados más que en el caso de las aceitunas no inoculadas (control). Estos resultados fueron confirmados por la rápida eliminación de coliformes y estafilococos, por la acumulación de hidroxitirosol como resultado de biodegradación de la oleuropeína, y por ladrástica reducción de aceitunas estropeadas y por la buena calidad de las aceitunas fermentadas.

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Improving Probiotics for Functional Foods

Ruíz

Gueimonde

Ruas‐Madiedo

et al. 2015

Advances in Food Biotechnology

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Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations

Cited by 79 publications

References 26 publications

Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives

Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives

Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains

Improving Probiotics for Functional Foods

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