Microbial profile and bacterial characterisation of naturally debittered Hurma olives compared to non‐debittered Erkence variety during ripening period

Sözbilen, Gözde Seval; Baysal, Ayse Handan

doi:10.1111/ijfs.13187

Cited by 6 publications

(4 citation statements)

References 22 publications

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“…In black dry-salted olives of Manzanilla cultivar, LAB were not found in significant amounts, while Enterobacteriaceae , yeasts, and mold were the dominant microbes [ 71 ]. The same populations, Enterobacteriaceae , other mesophilic aerobic bacteria, yeasts, and absence of lactobacilli were also reported in the fresh fruits of the Turkish cultivar Hurma, that is left to debitter naturally on the tree, such as Throuba olives [ 72 ]. The absence of LAB in Throuba Thassou was again reported by Panagou et al, 2002, where the microbial flora was composed of yeasts [ 73 ].…”

Section: Discussionmentioning

confidence: 73%

Microbial and Biochemical Profile of Different Types of Greek Table Olives

Mougiou

Tsoureki

Didos

et al. 2023

Foods

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Analysis of table olives microbiome using next-generation sequencing has enriched the available information about the microbial community composition of this popular fermented food. In this study, 16S and 18S rRNA sequencing was performed on table olives of five Greek popular cultivars, Halkidikis, Thassou, Kalamon, Amfissis, and Konservolia, fermented either by Greek style (in brine or salt-drying) or by Spanish style, in order to evaluate their microbial communities. Moreover, analytical methods were used to evaluate their biochemical properties. The prevailing bacterial species of all olives belonged to Lactobacillaceae, Leuconostocaceae, and Erwiniaceae families, while the most abundant yeasts were of the Pichiaceae family. Principal coordinates analysis showed a clustering of samples cured by salt-drying and of samples stored in brine, regardless of their cultivar. The biochemical evaluation of total phenol content, antioxidant activity, hydroxytyrosol, oleuropein, oleocanthal, and oleacein showed that salt-dried olives had low amounts of hydroxytyrosol, while Spanish-style green olives had the highest amounts of oleocanthal. All the other values exhibited various patterns, implying that more than one factor affects the biochemical identity of the final product. The protocols applied in this study can provide useful insights for the final product, both for the producers and the consumers.

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Section: Discussionmentioning

confidence: 73%

Microbial and Biochemical Profile of Different Types of Greek Table Olives

Mougiou

Tsoureki

Didos

et al. 2023

Foods

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“…There are 2161 papers related to the production & processing studies. Among them, 930 investigated product quality and relevant subjects [16,17,18]; 521 papers investigated the debittering processes [19][20][21][22][23][24]. There were 467 papers describing studies on disinfection/packaging/storage, and high static pressure disinfection and acrylamide formation mechanisms have been new research subjects in recent years [25,26,27]; 175 papers explored problems related to the application of information technologies [28,29]; 68 papers focused on environmental protection and environmental evaluation, several recent papers have reported studies on the sustainability of olive production and processing by means of methods such as life cycle assessment (LCA) [30].…”

Section: Contentmentioning

confidence: 99%

How Can We Make Chinese Consumers like Table Olive: A Review and Some Suggestions to the Researchers

Su¹,

Sun²,

Zhu³

2018

JFNR

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Why table olive is still not popular with Chinese consumers after its introduction to China for more than 50 years? As scientific output can reflect the applications of their study objects, to showcase the situation of Chinese table olive studies and to find out the possible answers to this question, we performed statistical analyses based on the Science Citation Index Expanded (SCI-E) database and the China Academic Journals Full-text Database (CJFD). Results show that the R & D of China's table olive sector are mainly focused on the introduction and cultivation of olives trees (Olea europaea L.) as well as the extraction of their high-value pharmaceutical and organic components, but rarely involve specific processing issues. However, the Chinese papers mostly report the results of table olive processing as well as the industrialization and the products with Chinese characteristics though the studies on these types of products have not been carried out in a comprehensive and systematic way. Chinese table olive researchers should consolidate the exchange and study with the non-Mediterranean countries, whose scientific output on table olives are worth of reference, such as Denmark, the UK, and the US, while maintaining communications with the scientists in Mediterranean countries.

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“…Microbial flora of various types of table olives have been studied for years (Heperkan, 2013;Bautista-Gallego et al, 2013;Doulgeraki et al, 2013;Bleve et al, 2014). Although there exist significant table olive productions and consumptions in Turkey, there are limited studies on their LAB flora (Sarıkaya et al, 2008;Sozbilen and Baysal, 2016). The aim of this work is to investigate microbial properties of traditionally fermented table olives and to characterize their LAB flora by considering phenotypic, genotypic, biochemical and technological properties for development of defined cultures for table olive productions.…”

Section: Introductionmentioning

confidence: 99%

Doğal Fermente Sofralık Zeytinlerin Mikroflorası ve Laktik Asit Bakterilerinin Karakterizasyonu

Albayrak

Kamber

2020

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi

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Table olive fermentation is one of the oldest applications in the Anatolia and table olive consumption plays important role in human nutrition. In this study, 8 traditionally produced olive samples and one industrially produced table olive sample were obtained from Aydın province. Microbial populations were determined by standard plate counts for mesophilic bacteria, lactic acid bacteria (LAB), Enterobacteriaceae, Staphylococci, mold and yeasts. Forty one representative lactobacilli were characterized by phenotypic techniques. Among them 34 of isolated strains have good growth abilities both at 15°C and 6.5% salt concentration. Additionally, those lactobacilli strains have homofermentative character and these are desired properties for table olive starters. For species level identification, four representative strains selected from sugar fermentation profiles were characterized by 16S rDNA sequencing. Three of them matched with Lb. plantarum and one of them matched with Lb. pentosus. These strains produced conjugated linoleic acid between 12-20 µg/ml with presence of linoleic acid. Finally, those LAB strains with desired technological properties can be used in controlled industrial table olive productions in the future.

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Microbial profile and bacterial characterisation of naturally debittered Hurma olives compared to non‐debittered Erkence variety during ripening period

Cited by 6 publications

References 22 publications

Microbial and Biochemical Profile of Different Types of Greek Table Olives

Microbial and Biochemical Profile of Different Types of Greek Table Olives

How Can We Make Chinese Consumers like Table Olive: A Review and Some Suggestions to the Researchers

Doğal Fermente Sofralık Zeytinlerin Mikroflorası ve Laktik Asit Bakterilerinin Karakterizasyonu

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