Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives

Abstract

Table olives are one of the most important fermented food in the Mediterranean countries. Apart from lactic acid bacteria and yeasts that mainly conduct the olive fermentation, molds can develop on the brine surface, and can have either deleterious or useful effects on this process. From the food safety point of view, occurring molds could also produce mycotoxins, so, it is important to monitor and control them. In this respect, identification of molds associated to two Italian and two Greek fermented black table olives cultivars, was carried out. Sixty strains were isolated and molecularly identified as Penicillium crustosum (21), P. roqueforti (29), P. paneum (1), P. expansum (6), P. polonicum (2), P. commune (1). A group of 20 selected isolates was subjected to technological (beta-glucosidase, cellulolytic, ligninolytic, pectolytic, and xylanolytic activities; proteolytic enzymes) and safety (biogenic amines and secondary metabolites, including mycotoxins) characterization. Combining both technological (presence of desired and absence of undesired enzymatic activities) and safety aspects (no or low production of biogenic amines and regulated mycotoxins), it was possible to select six strains with biotechnological interest. These are putative candidates for future studies as autochthonous co-starters with yeasts and lactic acid bacteria for black table olive production.

All‐around management of a fungal isolate obtained from cheese spoilage as an environmental source: Direct approach from an undergrad student to a biotechnological characterization

“…There are scarce reports of screening for lipolytic activity for specific isolates of Penicillium crustosum using rhodamine B agar , however this technique has been widely used for a variety of microorganisms showing its effectiveness reaffirming its use by the results obtained in our research.…”

Selection of yeasts for their anti‐mold activity and prospective use in table olive fermentation

“…On the other hand, it may be important to also consider that the role of the molds in the table olive fermentation process should be also useful, similarly to other food productions, such as sausage surfaces (Bavaro et al, ). At present, mold role in table olive production is not completely understood yet.…”

“…Mold growth is a major problem in table olive processing (El Adlouni, Tozlovanu, Naman, Faid, & Pfohl‐Leszkowicz, ; Eltem, ; Ghitakou, Koutras, Kanellou, & Markaki, ; Leontopoulos, Siafaka, & Markaki, ; Tantaoui‐Elaraki & Letutour, ) and several studies reported the presence of complex mold consortia during table olive fermentations (Arroyo‐López et al, ; Bavaro et al, ). Molds are not only considered spoilage microorganisms that can cause several alterations ‐ such as flesh softening and development of moldy taste ‐ but can also represent a serious hazard for consumers for their capacity to produce mycotoxins (Bavaro et al, ). Molds belonging to the genera Aspergillus and Penicillium have been detected in different olive fermentation processes (Heperkan, Meric, Sismanoglu, Dalkiliç, & Güler, ).…”

“…formed. Considering also its excellent technological characteristics, this strain is a promising candidate for the biological control of mold growth during table olive fermentation.On the other hand, it may be important to also consider that the role of the molds in the table olive fermentation process should be also useful, similarly to other food productions, such as sausage surfaces(Bavaro et al, 2017). At present, mold role in table olive production is not completely understood yet.…”

Production Methods and Physicochemical Characteristics of Cassava Inoculum and Attiéké from Southern Côte d’Ivoire

“…The color darkens more 3-5 days post preparation with quality deterioration. Bavaro et al (2017), reported molds are responsible for dark color following spontaneous fermentation. Also the presence of oil could causes a slight oxidation.…”