Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture

Benincasa, Cinzia; Muccilli, Serena; Amenta, Margherita; Perri, Enzo; Romeo, Flora V.

doi:10.1016/j.foodchem.2015.02.010

Cited by 56 publications

(34 citation statements)

References 20 publications

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“…The results of this study showed that the use of all of the strains together (SYL) allowed a rapid acidification of the brine, which reached a pH value of 4.49 after one day of fermentation. This finding was consistent with other published data obtained using lactic acid bacteria during Greek-or Spanish-style processing (e.g., L. plantarum, L. pentosus, L. paracasei, and L. rhamnosus), which reached a pH of 4.5 after more than 10 days (Benincasa et al, 2015;Blana et al, 2014;Aponte et al, 2012;De Bellis et al, 2010;Randazzo et al, 2014). pH values lower than 4.5 inhibit the growth of Proteobacteria and other acid-sensitive bacteria that protect table olives from spoilage and pathogens during fermentation/storage (Perricone et al, 2010).…”

Section: Discussionsupporting

confidence: 93%

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

et al. 2015

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Section: Discussionsupporting

confidence: 93%

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

et al. 2015

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“…Two-way ANOVA with Bonfferoni's post tests data revealed that the inoculation of olives (with L. plantarum S175 and L. pentosus S100) significantly affected the evolution of coliforms and staphylococci populations, while the LAB strains used as starter grew during the fermentation process. This finding is in agreement with the results obtained by (Benincasa et al, 2015), indicating the presence of L. plantarum starter throughout the fermentation process, while staphylococci and coliforms disappeared after 30 and 90 days of fermentation, respectively. The elimination of these populations leads to the improvement in the hygienic quality of fermented olives.…”

Section: Microbiological Analysissupporting

confidence: 93%

“…These results indicate the possible use of these LAB strains, instead of chemicals, in the biological de-bittering of green olives. Hydroxytyrosol was reported as the main product of oleuropein biodegradation by lactic acid bacteria (Ciafardini et al, 1994, Landete et al, 2008, Rodríguez et al, 2009, Zago et al, 2013, Benincasa et al, 2015. It is considered a marker to determine the oleuropein degradation and the diffusion of phenols from drupes to brine (Randazzo et al, 2011).…”

Section: Polyphenol Analysismentioning

confidence: 99%

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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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“…A MSD Sciex Applied Biosystem API 4000 Q-Trap mass spectrometer was used to analyze the samples in negative ion mode using multiple reactions monitoring (MRM). The LC-MS experimental conditions were optimized for each transition monitored [16].…”

Section: Hplc-ms/ms Analysismentioning

confidence: 99%

Characterization of Phenolic Profiles of Italian Single Cultivar Olive Leaves (Olea europaea L.) by Mass Spectrometry

Benincasa¹,

Romano²,

Pellegrino³

et al. 2018

Mass Spectrom Purif Tech

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The crude methanol extracts of ten of the most common variety of Calabrian single cultivar olive leaves (Olea europaea L.), Carolea, Cassanese, Ciciariello, Dolce di Rossano, Grossa di Gerace, Ottobratica, Pennulara, Tondina, Sinopolese and Tonda di Strongoli were analyzed by HPLC-MS/MS in order to study their phenolic profiles. The data obtained showed a different distribution of these compounds and, among the cultivars, these differences were mainly quantitative. Samples collected during the hottest months have been shown to have the richest phenolic profiles.

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Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture

Cited by 56 publications

References 20 publications

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

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

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

Characterization of Phenolic Profiles of Italian Single Cultivar Olive Leaves (Olea europaea L.) by Mass Spectrometry

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