Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

“…Although, the use of LAB starter in table olive fermentation has been widely investigated (Aponte et al, 2012;Martorana et al, 2015), to our knowledge, no study has been carried out on the use of acclimatization procedure of starter culture during table olive manufacturing. This operation is commonly followed in oenology to better rehydrate the microbial cells responsible for the fermentation process.…”

“…Several studies have been performed to select the most adapted lactic acid bacteria (LAB) to be used as starters for table olive production (Servili et al, 2006;Aponte et al, 2012;Rodríguez-Gomez et al, 2013;Zago et al, 2013). The spontaneous fermentation, although still widely applied for table olive transformation, is an uncontrolled biological process.…”

“…To this end, the strain L. pentosus OM13 [selected previously (Aponte et al, 2012) and proved to be promising at pilot-plant scale (Martorana et al, 2015)], was applied during the industrial process, after an acclimatization procedure and in presence of supplements and adjuvants. The study was carried out with drupes of the cultivar Nocellara del Belice, and microbiological, chemical and sensory parameters were evaluated.…”

Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation

“…One vat was inoculated with the autochthonous strain L. pentosus OM13 at approximately 7 Log CFU/mL (Trial S). The LAB starter OM13, proven to be highly adapted to saline conditions in presence of phenolic compounds, was isolated from olive drupes (Aponte et al, 2012) and is now used to produce fermented table olives at industrial level (Martorana et al, 2015, in press). The other vat was added with the same brine, but not inoculated with any starter culture, and spontaneously fermented as control production (Trial C).…”

“…The species Lactobacillus plantarum and Lactobacillus pentosus are the starter LAB most widely used for table olive productions (Aponte et al, 2012;Hurtado, Reguant, Bordons, & Rozès, 2012). The unprocessed olive drupes cannot be eaten due to the presence of oleuropein that is a bitter glucoside compound (Hurtado et al, 2012) and, even though a variety of technological methods are applied to produce table olives, LAB fermentation is largely used to carry out the biological debittering process of this product (Marsilio, Lanza, & Pozzi, 1996).…”