Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation

Castro, Antonio de; Montaño, Alfredo; Casado, F. Javier; García-García, Pedro; Rejano, Luís

doi:10.1006/fmic.2002.0466

Cited by 130 publications

(92 citation statements)

References 17 publications

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“…Our isolates have less proteolytic activity ( Figure 2a, Table 5) in comparison with other Enterococcus strains that have been characterized in other studies. In particular, according to other studies, enterococci were characterized having weak proteinase activity [33,36]. The same conclusion was drawn in another systematic study [34], in which 129 E. faecium, E. faecalis, and E. durans strains were screened for their technological characteristics.…”

Section: Proteolytic Activitysupporting

confidence: 60%

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Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties

2018

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Table olive is one of the main fermented vegetable worldwide and can be processed as treated or natural product. Lactic Acid Bacteria (LAB) are responsible for the fermentation of treated olives. The aim of this work was to study the technological characteristics and the potential probiotic properties of LAB isolated from Cypriot green table olives. This is the first comprehensive report on the isolation and characterization of LAB isolates retrieved from Cypriot green table olives. From a collection of 92 isolates from spontaneously fermenting green olives, 64 g positive isolates were firstly identified to genus level using biochemical tests, and secondly to species level using multiplex species specific polymerase chain reaction (PCR) amplifications of the sodA gene. Moreover, each of our isolates were tested for their technological and probiotics properties, as well as for their safety characteristics, using biochemical and molecular methods, in order to be used as starter cultures. Finally, to discriminate the most promising isolates on the base of their technological and probiotics properties, Principal component analysis was used. All the isolates were identified as Enteroccocus faecium, having interesting technological properties, while pathogenicity determinants were absent. Principal component analysis showed that some isolates had a combination of the tested parameters. These findings demonstrate that enteroccoci from Cypriot table olives should be considered as a new source of potential starter cultures for fermented products, having possibly promising technological and probiotic attributes.

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Section: Proteolytic Activitysupporting

confidence: 60%

“…Enterococci were isolated from Spanish-style green olive fermentations [33]. Isolates have been identified, characterized, and utilized with Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation.…”

Section: Isolation and Identification Of Labmentioning

confidence: 99%

Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties

2018

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“…Several researches have been carried out to evaluate the technological functionality of selected lactic acid bacteria or enterococci in Spanish-style green olive processing. Enterococcus casseliflavus and Lactobacillus pentosus (de Castro et al, 2002;Sánchez et al, 2001) have been proposed as starter cultures to accelerate lactic acid formation at pH 9 (immediately after washings). In this case, obviously, the strain used as starter is not necessarily oleuropeinolytic because lye has just demolished the bitter glucoside.…”

Section: Treated Green Olives In Brine By Sevillan-stylementioning

confidence: 99%

Nutritional and Sensory Quality of Table Olives

Lanza¹

2012

Olive Germplasm - The Olive Cultivation, Table Olive and Olive Oil Industry in Italy

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“…This inoculation reduces the Enterobacteriaceae population, and consequently the risk of potential spoilage, giving rise to a rapid brine acidification and decrease of pH levels in comparison with control treatments without inoculation. Other alternative inoculation system may consist of a sequential inoculation of Enterococcus casseliflavus cc45 and Lactobacillus pentosus CECT 5138, which leads to a rapid acidification during the first two days of brining, with a fast consumption of the fermentable sugars and a marked pH decrease pH (de Castro et al, 2002). During fermentation, there is a slow hydrolysis of the elenolic acid glucoside with the production of elenolic acid and glucose which is also used by the microorganisms present in the brine and maintains the microbial activity for a longer period of time (Brenes and de Castro, 1998).…”

Section: Fermentation and Storagementioning

confidence: 99%