Table Olive Fermentation Using Starter Cultures with Multifunctional Potential

Bonatsou, Stamatoula; Tassou, Chrysoula C.; Panagou, Efstathios Ζ.; Nychas, George‐John E.

doi:10.3390/microorganisms5020030

Cited by 72 publications

(88 citation statements)

References 92 publications

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“…To improve the onset of favourable physical-chemical conditions during the early process stages, brines from previous fermentations can be used as microbial inoculum for new batches, according to the back-slopping method [3,4]. Thus, in several productions, natural fermentation is replaced by the use of microbial starters, yeast-or LAB-based, to enhance the fermentation performances, speeding up the acidification of brines [2], preventing the proliferation of spoilage bacteria [5], or conferring probiotic characteristics to the product [6,7]. The microbial starters used for table olives can be made by few (or even one) species and strains, as in the case of the selected starter…”

Section: Introductionmentioning

confidence: 99%

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

Paba

Chessa

Daga

et al. 2020

Foods

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Twenty-seven Lactobacillus pentosus strains, and the undefined starter for table olives from which they were isolated, were characterised for their technological properties: tolerance to low temperature, high salt concentration, alkaline pH, and olive leaf extract; acidifying ability; oleuropein degradation; hydrogen peroxide and lactic acid production. Two strains with appropriate technological properties were selected. Then, table olive fermentation in vats, with the original starter, the selected strains, and without starter (spontaneous fermentation) were compared. Starters affected some texture profile parameters. The undefined culture resulted in the most effective Enterobacteriaceae reduction, acidification and olive debittering, while the selected strains batch showed the lowest antioxidant activity. Our results show that the best candidate strains cannot guarantee better fermentation performance than the undefined biodiverse mix from which they originate.

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Section: Introductionmentioning

confidence: 99%

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

Paba

Chessa

Daga

et al. 2020

Foods

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“…One example of fermented foods as good matrices to delivering probiotics to the host are table olives, an important food commodity of the Mediterranean diet and one of the most important agricultural products that are consume fermented, which at same time do not contain lactose and cholesterol. Table olives are generally fermented by natural indigenous LAB and/or by some yeasts present in the olives [18,19].…”

Section: Fermented Foods On Societymentioning

confidence: 99%

Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health

et al. 2018

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Dietary changes have accompanied the evolution of humanity and is proven to be fundamental in human evolution and well-being. Nutrition is essential for survival and as a matter of health and equilibrium of the human body. About 1/3 of the human diet is composed by fermented foods and beverages, which are widely distributed and consumed in different societies around the world, no matter the culture and lifestyle. Fermented foods are derived from the fermentation process of different substrates by microorganisms, and more importantly to humans, by those with beneficial characteristics, due to the positive impact on health. Food is transformed in the gut, gaining new proprieties, and increasing its value to the organism. The effects of fermented foods and beverages can be assessed by its influence at the gut microbiota level. Recent studies show the major importance of the gut microbiota role in modulating the organism homeostasis and homeorhesis. More crosslinks between health, gut microbiota and diet are being established especially in the gut–brain axis field. Therefore, the benefits of diet, in particularly of fermented foods and beverages, should be studied and pursued in order to promote a good health status.

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“…For extensive information on selection of yeasts as starter cultures for table olives, Refs. [32,82] are thorough reviews with step by step procedures to follow.…”

Section: Future Perspectivesmentioning

confidence: 99%

Yeast Ecology of Fermented Table Olives: A Tool for Biotechnological Applications

Anagnostopoulos¹,

Bozoudi²,

Tsaltas³

2017

Yeast - Industrial Applications

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The table olive is considered to be a traditional fermented vegetable in the Mediter ranean countries and its production and consumption is recently spreading all around the world. The presence of yeasts is very important during olive fermentation due to their double role. On one hand, yeasts maintain desirable biochemical activities (lipase, esterase, β-glucosidase, catalase, production of killer factors, etc.) with essen tial technological applications in this fermented vegetable. On the other hand, spoil age activity may be shown. However, recent studies have reported that yeasts coming from table olives would be a new source of potential probiotics. Indeed, many yeast species found in table olive processing, have been reported to demonstrate such prop erties. Thus, starter cultures technology will play significant role, not only in olive fermentation by controlling the safety and the quality of the final product, but also in consumer's health.

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Table Olive Fermentation Using Starter Cultures with Multifunctional Potential

Cited by 72 publications

References 92 publications

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health

Yeast Ecology of Fermented Table Olives: A Tool for Biotechnological Applications

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