Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives

Angelis, Maria De; Campanella, Daniela; Cosmai, Lucrezia; Summo, Carmine; Rizzello, Carlo Giuseppe; Caponio, Francesco

doi:10.1016/j.fm.2015.06.002

Cited by 96 publications

(88 citation statements)

References 45 publications

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“…Panelists must evaluate olfactory defects (e.g., abnormal fermentation, which includes butyric, putrid and "zapateria" sensations) as well as olfactory-gustatory negative attributes (e.g., musty; rancid; cooking effect; soapy; metallic; earthy and winey-vinegary sensations). Sensory evaluation of table olives performed by trained panels is still quite applied [7][8][9][10][11][12][13][14][15][16][17][18][19][20][21], although it is not always feasible, mainly due to the scarcity of trained sensory panels, the cost and the time required for analysis, as well as due to the low number of samples that can be daily evaluated [22].…”

Section: Introductionmentioning

confidence: 99%

Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines

Marx

Rodrigues

Dias

et al. 2017

Talanta

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A B S T R A C T Table olives are highly appreciated and consumed worldwide. Different aspects are used for trade category classification being the sensory assessment of negative defects present in the olives and brines one of the most important. The trade category quality classification must follow the International Olive Council directives, requiring the organoleptic assessment of defects by a trained sensory panel. However, the training process is a hard, complex and sometimes subjective task, being the low number of samples that can be evaluated per day a major drawback considering the real needs of the olive industry. In this context, the development of electronic tongues as taste sensors for defects' sensory evaluation is of utmost relevance. So, an electronic tongue was used for table olives classification according to the presence and intensity of negative defects. Linear discrimination models were established based on sub-sets of sensor signals selected by a simulated annealing algorithm. The predictive potential of the novel approach was first demonstrated for standard solutions of chemical compounds that mimic butyric, putrid and zapateria defects (≥93% for cross-validation procedures). Then its applicability was verified; using reference table olives/brine solutions samples identified with a single intense negative attribute, namely butyric, musty, putrid, zapateria or winey-vinegary defects (≥93% cross-validation procedures). Finally, the E-tongue coupled with the same chemometric approach was applied to classify table olive samples according to the trade commercial categories (extra, 1 st choice, 2 nd choice and unsuitable for consumption) and an additional quality category (extra free of defects), established based on sensory analysis data. Despite the heterogeneity of the samples studied and number of different sensory defects perceived, the predictive linear discriminant model established showed sensitivities greater than 86%. So, the overall performance achieved showed that the electrochemical device could be used as a taste sensor for table olives organoleptic trade successful classification, allowing a preliminary quality assessment, which could facilitate, in the future, the complex task of sensory panelists.

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Section: Introductionmentioning

confidence: 99%

Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines

Marx

Rodrigues

Dias

et al. 2017

Talanta

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“…The proportions of these two genera then diminished to background levels within the first 70 days of the experiment. Thus far, few published reports have investigated the effects of exogenous yeast cultures on the population microbial dynamics and diversity in olive fermentations (5, 7, 16). According to culture-dependent methods applied in those reports, levels of the inoculated yeast cells were either maintained (5) or significantly reduced (16) as the fermentations progressed.…”

Section: Discussionmentioning

confidence: 99%

“…In those studies, strains of Lactobacillus plantarum and Lactobacillus pentosus were shown to be effective at increasing rates of brine acidification and improving the organoleptic qualities of the final product. However, examination of the effects of strain inoculants on the indigenous microbial community has been limited to either culture-dependent molecular methods (11–13) or global sequence-based measurements of the bacterial but not fungal taxa (7). …”

Section: Introductionmentioning

confidence: 99%

Effects of Exogenous Yeast and Bacteria on the Microbial Population Dynamics and Outcomes of Olive Fermentations

Zaragoza

Bendiks

Tyler

et al. 2017

mSphere

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Food fermentations are subject to tremendous selective pressures resulting in the growth and persistence of a limited number of bacterial and fungal taxa. Although these foods are vulnerable to spoilage by unintended contamination of certain microorganisms, or alternatively, can be improved by the deliberate addition of starter culture microbes that accelerate or beneficially modify product outcomes, the impact of either of those microbial additions on community dynamics within the fermentations is not well understood at strain-specific or global scales. Herein, we show how exogenous spoilage yeast or starter lactic acid bacteria confer very different effects on microbial numbers and diversity in olive fermentations. Introduced microbes have long-lasting consequences and result in changes that are apparent even when levels of those inoculants and their major enzymatic activities decline. This work has direct implications for understanding bacterial and fungal invasions of microbial habitats resulting in pivotal changes to community structure and function.

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“…This desired affect is achieved by means of different biological activities such as faster acidification activity, domination of the indigenous microflora, reduction of fermentation time and reduction of undesired microbial strains/species and toxic compounds [72][73][74][75] (Table 6). Table 6.…”

Section: Commercial Starter Culturesmentioning

confidence: 99%

“…Olives inoculated with lactobacilli and yeast showed the lowest biodiversity and the highest appreciation for both texture profile analysis and sensory evaluation [72] Inoculation of brine medium with lactic acid bacteria starters significantly influenced aroma profiles [76] Autochthonous starter produced same sensory quality as natural traditional table olives in a shorter time [77] Fermented leek kimchi.…”

Section: Matrixmentioning

confidence: 99%

Spontaneous Food Fermentations and Potential Risks for Human Health

et al. 2017

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Abstract:Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained products. In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product. Together with other approaches (e.g., use of preservatives, respect of specific physico-chemical parameters), starter cultures technology has been conceived to successfully dominate indigenous microflora and to drive fermentation to foresee the desired attributes of the matrix, assuring quality and safety. Recent trends indicate a general return to spontaneous food fermentation. In this review, we point out the potential risks for human health associated with uncontrolled (uninoculated) food fermentation and we discuss biotechnological approaches susceptible to conciliate fermented food safety, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.Keywords: fermented food; fermentation; beverage; safety; risks; spontaneous fermentation; starter cultures; spoilage microbes; pathogens; contaminant Fermented Foods and Beverages: Scientific Dimension, Social Relevance, and Economic SignificanceA large basket of food and beverages is obtained from a microbial-based transformation of food raw materials. Different classes of microorganisms can be involved, mainly yeasts and bacteria, with a certain role of molds. The obtained fermented foods and beverages have ben staple foods for millennia, with a considerable importance in the human diet for reasons of generally enhanced shelf-life, palatability, safety and nutritional quality [1]. In fact, the desired fermentation process consists of protechnological microbial development in the given matrix, with direct and indirect effects of primary and secondary microbial metabolism. Protechnological microorganisms, in order to obtain energy and to sustain their anabolic processes, reduce the content of carbohydrates and other macromolecules available in the raw matrix, accumulating catabolic products (e.g., lactic acid, ethanol). These biological dynamics, together with the possible release of antimicrobial compounds [2], reduce the risks of undesired microbial developments (thus increasing product shelf-life and safety level). On the other hand, both primary and secondary metabolites strongly influence palatability

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Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives

Cited by 96 publications

References 45 publications

Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines

Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines

Effects of Exogenous Yeast and Bacteria on the Microbial Population Dynamics and Outcomes of Olive Fermentations

Spontaneous Food Fermentations and Potential Risks for Human Health

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