Use of Lactobacillus plantarum and Glucose to Control the Fermentation of “Bella di Cerignola” Table Olives, a Traditional Variety of Apulian Region (Southern Italy)

Dept. of Agro-Environmental Sciences, Chemistry and Crop Protection, Faculty of Agricultural Science, Univ. of Foggia, Via Napoli 25, 71100 Foggia, Italy.
Journal of Food Science (Impact Factor: 1.7). 09/2010; 75(7):M430-6. DOI: 10.1111/j.1750-3841.2010.01742.x
Source: PubMed


The purpose of this study was to evaluate the use of Lactobacillus plantarum, isolated from table olives "Bella di Cerignola," a traditional variety of Apulian region (Southern Italy), as a starter for this kind of food. We focused on the interaction of the starter with the natural occurring microflora, the quantitative/qualitative composition of yeast population, the decrease of pH, and the content of organic acids. After a preliminary characterization, 3 strains of Lb. plantarum, selected for their probiotic and technological performances, were used as a multiple-strain starter and inoculated (approximately 2%) in olives, processed according to Spanish style, brined at 8% and 10% of NaCl and added with 0.5% of glucose. The combination of the starter and glucose assured a correct fermentation course, decreasing the pH up to a safe value (4.3 to 4.5) and controlled the growth of yeasts. The concentrations of both L- and D-lactic acids increased throughout the fermentation, while citric and malic acids (both the isomers D and L) remained at low levels (0.2 to 0.4 g/L). Concerning yeast species, Candida guilliermondii was mainly isolated at the beginning (7 to 14 d), while C. famata prevailed at the end of fermentation. PRACTICAL APPLICATIONS: To the question "How to standardize and maintain quality of "Bella di Cerignola" olives (Southern Italy)" we can suggest the following answer: use Lb. plantarum and a low amount of glucose (0.5%). The result is a decrease of the pH below the safety break point.

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    • "Lactic acid as an acidifying agent and glucose supplementation as a carbon source in the brine are often used by the Greek table olive industry to control lactic acid fermentation. Especially the addition of sugars in the brines as a mean of fast acid development has been reported previously in both green and black table olive processing (Balatsouras et al. 1983; Chorianopoulos et al. 2005; Perricone et al. 2010). "
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    ABSTRACT: The purpose of this work was to investigate the in situ predisposition of Lactobacillus pentosus B281 grown in both monoculture and co-culture with the yeast Pichia membranifaciens M3A to adhere on the surface of black olives and develop single and mixed microbial communities under different sterile brine conditions. Black oxidized olives were submerged in brine solution and inoculated with an initial load of 5.0 log CFU/ml L. pentosus or with a combined culture of 5.0 log CFU/ml L. pentosus and P. membranifaciens. Two initial salt concentrations in the brines were investigated, namely 6 % and 10 %, corresponding to low and high salt brine, respectively. Brines were supplemented with (1) 0.2 % (v/v) lactic acid, (2) 0.5 % (w/v) glucose, and (3) both 0.2 % (v/v) lactic acid and 0.5 % (w/v) glucose. A brining treatment with no supplementation of glucose and lactic acid was also studied as a control treatment. Each brining condition was studied in duplicate at 20 °C for a period of 30 days. The population dynamics of the inoculated strains on the surface of olives were determined by plate count, whereas olive samples were observed at the end of storage under scanning electron microscopy (SEM). Results showed that, in the case of low salt brines, high population levels between 6.5 and 7.0 log CFU/g were reached on olive drupes for L. pentosus in both single and mixed culture inoculation regardless of brining treatment. However, in high salt brines no cells of the microorganism could be recovered from the control and glucose supplemented brines in the case of single culture inoculation as well as in acidified brines with/without glucose in mixed inoculations. The presence of biofilm on the surface of olives was also confirmed by SEM. Aggregates of the lactic acid bacteria and the yeast could be observed located mostly in the stomatal apertures and on the epidermis.
    Full-text · Article · Jan 2014 · Annals of Microbiology
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    • "( Arroyo - López et al . , 2008b ) . Ozone has been used to lower the polyphenol content of green table olive solutions ( Segovia - Bravo et al . , 2007 ) . A 24 - h treatment totally inhibited the growth of L . pentosus but it grew correctly when the treatment was lengthened to 72 h . Supplementation with glucose ( Chorianopoulos et al . , 2005 ; Perricone et al . , 2010 ) , or glucose plus sucrose ( Chorianopoulos et al . , 2005 ) has been used to improve and increase acid production in inoculated fermentations of Bella di Cerignola natural green olives and Conservolea treated green olives , respectively ."
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    ABSTRACT: Table olives are one of the main fermented vegetables in the world. Olives can be processed as treated or natural. Both have to be fermented but treated green olives have to undergo an alkaline treatment before they are placed in brine to start their fermentation. It has been generally established that lactic acid bacteria (LAB) are responsible for the fermentation of treated olives. However, LAB and yeasts compete for the fermentation of natural olives. Yeasts play a minor role in some cases, contributing to the flavour and aroma of table olives and in LAB development. The main microbial genus isolated in table olives is Lactobacillus. Other genera of LAB have also been isolated but to a lesser extent. Lactobacillus plantarum and Lactobacillus pentosus are the predominant species in most fermentations. Factors influencing the correct development of fermentation and LAB, such as pH, temperature, the amount of NaCl, the polyphenol content or the availability of nutrients are also reviewed. Finally, current research topics on LAB from table olives are reviewed, such as using starters, methods of detection and identification of LAB, their production of bacteriocins, and the possibility of using table olives as probiotics.
    Full-text · Article · Aug 2012 · Food Microbiology
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    • "Ruiz-Barba et al., 2010 Perricone et al., 2010 Hurtado et al., 2010 Kumral et al., 2009 Sabatini et al., 2008 Panagou et al., 2008 Saravanos et al., 2008 Romeo & Poiana, 2007 Marsilio et al., 2005 Chorianopoulos et al., 2005 Lamzira et al., 2005 Caggia et al., 2004 Leal-Sánchez et al., 2003 Sánchez et al., 2001 pentosus Aponte et al., 2012 Hurtado et al., 2010 Medina et al., 2009; 2008 Panagou et al., 2008 Peres et al., 2008 Romeo & Poiana, 2007 Servili et al., 2006 Caggia et al., 2004 De Castro et al., 2002 Sánchez et al., 2001 casei Randazzo et al., 2011 Caggia et al., 2004 paracasei De Bellis et al., 2010 Saravanos et al., 2008 paraplantarum Romeo & Poiana, 2007 brevis Kumral et al., 2009 Romeo & Poiana, 2007 coryniformis Aponte et al., 2012 Leuconostoc cremoris Kumral et al., 2009 paramesenteroides Kumral et al., 2009 Pediococcus pentosaceus Ruiz-Barba et al., 2010 Enterococcus faecium Ruiz-Barba et al., 2010 casseliflavus De Castro et al., 2002 "

    Full-text · Chapter · Jan 2012
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