Lactic acid bacteria and yeast heterogeneity during aerobic and modified atmosphere packaging storage of natural black Conservolea olives in polyethylene pouches

Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives

“…Similarly to these results, L. pentosus has been reported as the most frequently isolated species and found to show a high strain diversity throughout fermentation of green olives (De Bellis et al, 2010), black cv. Conservolea olives (Doulgeraki, Hondrodimou, Iliopoulos, & Panagou, 2012) and brine of green olives (Hurtado et al, 2008). It needs to be noted that L. plantarum was considered to be the dominant LAB species in table olive fermentation (Garrido Fernández et al, 1997).…”

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

“…The presence of W. anomalus (previously called Pichia anomala) in directly brined olives, and in table olives in general, is very common (Hern andez et al, 2007;Bautista-Gallego et al, 2011;Arroyo-L opez et al, 2012;Doulgeraki et al, 2012). This species is well adapted to grow under the environmental conditions that drive table olive fermentations such as low pH and high NaCl concentrations.…”

Effect of preservatives and acidifying agents on the shelf life of packed cracked green table olives from Maçanilha cultivar

“…Packaging food guarantees protection, containment and information, utility of use and, at the same time, promotes convenience for consumers (Cutter, 2002). Packaging traditional table olives is a way to improve their economic value and expand markets and several strategies have been studied to pack table olives, such as the application of modified atmospheres, the inclusion of additives in the brines (pH regulators, preservatives, antioxidants, anti-softening) (Arroyo-Ló pez, Durá n-Quintana, Romero, Rodríguez-Gó mez, & Garrido-Ferná ndez, 2007;Arroyo-Ló pez et al, 2008a; Arroyo-Ló pez, Bautista-Gallego, Durá n-Quintana, & Garrido-Ferná ndez (2008b); Casado, Higinio-Sá nchez, Rejano, de Castro, & Montañ o, 2010;Casado et al, 2011;Doulgeraki, Hondrodimou, Iliopoulos, & Panagou, 2012;Mantzouridou & Tsimidou, 2011;Panagou, 2004;Romeo, De Luca, Piscopo, Perri, & Poiana, 2009) or the application of physical treatments (Pradas et al, 2012). Packaging fermented food is an issue of concern, as this kind of product is characterized by the presence of specific microbiota (IOC, 2004), which physiological activity may interfere in the stabilization of the packed food.…”