Yeasts in table olive processing: desirable or spoilage microorganisms. Int J Food Microbiol

Food Biotechnology Department, Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012 Seville, Spain. Electronic address: .
International journal of food microbiology (Impact Factor: 3.08). 11/2012; 160(1):42-9. DOI: 10.1016/j.ijfoodmicro.2012.08.003
Source: PubMed


Yeasts are unicellular eukaryotic microorganisms isolated from many foods, and are commonly found in table olive processing where they can play a double role. On one hand, these microorganisms can produce spoilage of fruits due to the production of bad odours and flavours, the accumulation of CO(2) leading to swollen containers, the clouding of brines, the softening of fruits and the degradation of lactic acid, which is especially harmful during table olive storage and packaging. But on the other hand, fortunately, yeasts also possess desirable biochemical activities (lipase, esterase, β-glucosidase, catalase, production of killer factors, etc.) with important technological applications in this fermented vegetable. Recently, the probiotic potential of olive yeasts has begun to be evaluated because many species are able to resist the passage through the gastrointestinal tract and show beneficial effects on the host. In this way, yeasts may improve consumers' health by decreasing cholesterol levels, inhibiting pathogens, degrading non assimilated compounds, producing antioxidants and vitamins, adhering to intestinal cells or by maintaining epithelial barrier integrity. Many yeast species, usually also found in table olive processing, such as Wicherhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens and Kluyveromyces lactis, have been reported to exhibit some of these properties. Thus, the selection of the most appropriate strains to be used as starters, alone or in combination with lactic acid bacteria, is a promising research line to develop in a near future which might improve the added value of the commercialized product.

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Available from: Francisco Noe Arroyo-López, Jan 22, 2014
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    • "Furthermore, yeasts are able to enhance the growth of Lactic Acid Bacteria (LAB) (Tsapatsaris and Kotzekidou, 2004; Segovia Bravo et al., 2007) and to biodegrade phenolic compounds (Ettayebi et al., 2003). Indeed, a possible role of yeasts as starters have been recently proposed for production of table olive (Arroyo-López et al., 2008, 2012a,b; Bevilacqua et al., 2013; Bonatsou et al., 2015). We previously reported that in several cultivars of black table olives yeasts were present during the fermentation, whereas LAB resulted associated only to the last stage of the process produced (Bleve et al., 2014, 2015a). "
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    ABSTRACT: Table olives represent one important fermented product in Europe and, in the world, their demand is constantly increasing. At the present time, no systems are available to control black table olives spontaneous fermentation by the Greek method. During this study, a new protocol for the production of black table olives belonging to two Italian (Cellina di Nardò and Leccino) and two Greek (Kalamàta and Conservolea) cultivars has been developed: for each table olive cultivar, starter-driven fermentations were performed inoculating, firstly, one selected autochthonous yeast starter and, subsequently, one selected autochthonous LAB starter. All starters formulation were able to dominate fermentation process. The olive fermentation was monitored using specific chemical descriptors able to identify a first stage (30 days) mainly characterized by aldehydes; a second period (60 days) mainly characterized by higher alcohols, styrene and terpenes; a third fermentation stage represented by acetate esters, esters and acids. A significant decrease of fermentation time (from 8 to 12 months to a maximum of 3 months) and an significant improvement in organoleptic characteristics of the final product were obtained. This study, for the first time, describes the employment of selected autochthonous microbial resources optimized to mimic the microbial evolution already recorded during spontaneous fermentations.
    Frontiers in Microbiology 09/2015; 6. DOI:10.3389/fmicb.2015.01007 · 3.99 Impact Factor
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    • "The production of green Spanish-style table olive is a traditional process which is usually achieved by spontaneous fermentation at ambient temperature. The main group of microorganism involved in the fermentation process is LAB (lactic acid bacteria), but yeasts are always present throughout processing (Garrido-Fernández et al. 1997; Arroyo-López et al. 2012a). In general, the genus Lactobacillus is recognized as the most characteristic of the indigenous LAB involved in green Spanish-style fermentation (Hurtado et al. 2012; Doulgeraki et al. 2013). "
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    ABSTRACT: This work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2 on green Spanish-style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival counts (and lowest yeasts) at the end of storage (8 months) were observed in plastic pouches under nitrogen atmosphere and glass jars with brine stored at 20°C. Molecular techniques showed a 100% presence of the putative probiotic bacteria in biofilms adhered to olive epidermis, while it was absent in PPB (plastic pouches with brine) and in olives stored at 7°C. No changes in NaCl, pH or combined acidity were observed during the storage except for a slight increase in titratable acidity at 20°C. The color of the fruits was stable but degraded at 20°C for olives in plastic pouches with brine.
    Food Science & Nutrition 08/2015; DOI:10.1002/fsn3.272
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    • "In this context, several authors have studied, among others, the lipolytic (lipase and esterase) and b-glucosidase activities (technological characteristics) of different yeast species related to table olives or oleic ecosystems (Psani and Kotzekidou, 2006; Hern andez et al., 2007; Bevilacqua et al., 2009, 2012; Aponte et al., 2010; Romo-S anchez et al., 2010; Bautista-Gallego et al., 2011; Rodríguez-G omez et al., 2012). It has also been widely proven that many yeast species have excellent aromatic profiles, can improve lactic acid bacteria growth and inhibit undesirable microorganisms (Psani and Kotzekidou, 2006; Querol and Fleet, 2006; Arroyo-L opez et al., 2012). Recently, the probiotic potential of table olive related yeasts has also begun to be evaluated (Psani and Kotzekidou, 2006; Silva et al., 2011). "
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    ABSTRACT: Yeasts are unicellular eukaryotic microorganisms with a great importance in the elaboration on many foods and beverages. In the last years, researches have focused their attention to determine the favourable effects that these microorganisms could provide to table olive processing. In this context, the present study assesses, at laboratory scale, the potential technological (resistance to salt, lipase, esterase and β-glucosidase activities) and probiotic (phytase activity, survival to gastric and pancreatic digestions) features of 12 yeast strains originally isolated from Greek natural black table olive fermentations. The multivariate classification analysis carried out with all information obtained (a total of 336 quantitative input data), revealed that the most promising strains (clearly discriminated from the rest of isolates) were Pichia guilliermondii Y16 (which showed overall the highest resistance to salt and simulated digestions) and Wickerhamomyces anomalus Y18 (with the overall highest technological enzymatic activities), while the rest of strains were grouped together in two clearly differentiated clusters. Thus, this work opens the possibility for the evaluation of these two selected yeasts as multifunctional starters, alone or in combination with lactic acid bacteria, in real table olive fermentations.
    Food Microbiology 04/2015; 46:66–73. DOI:10.1016/ · 3.33 Impact Factor
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