Yeast dynamics in the black table olives processing using fermented brine as starter

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 92-106
Author(s):  
G. Ciafardini ◽  
G. Venditti ◽  
B.A. Zullo
Keyword(s):  
Traditional Method ◽  
Fermentation Process ◽  
Table Olives ◽  
Spontaneous Fermentation ◽  
Pichia Manshurica ◽  
One Year ◽  
Spoilage Microorganisms ◽  
Yeast Dynamics ◽  
Total Yeast ◽  
Autochthonous Species

Spontaneous fermentation with autochthonous yeasts is the most traditional method used for the production of black table olives, which requires minimal intervention. The aim of this study was to evaluate the effects of adding a brine starter, developed from one-year spontaneously fermented black table olives, on the microbiological, chemical, and sensory characteristics of naturally fermented Taggiasca table olives. The olives were fermented in brine containing 12% (w/v) NaCl with 0.6% (w/v) citric acid and inoculated with a selected brine starter containing primarily Pichia manshurica (87% predominance) and Saccharomyces cerevisiae (10% predominance). Brine and olives samples were analysed at the start of the experiment and after 3, 6, 9, and 12 months of fermentation. The P. manshurica and S. cerevisiae present in the brine starter drove the entire fermentation process, along with other autochthonous species that were not included in the starter, including Zygosaccharomyces mrakii. Spoilage microorganisms and undesired off-odours and off-flavours were not present at the end of fermentation. When compared to the control, the use of the brine starter increased the total yeast population in the brine during the first 6 months of fermentation, thus shortening the debittering time of the fruits and improving the taste complexity of the final product.

scholarly journals YEAST dynamics during the natural fermentation process of table olives ( Negrinha de Freixo cv.)

2015 ◽  
Vol 46 ◽  
pp. 582-586 ◽  
Author(s):  
Ermelinda L. Pereira ◽  
Elsa Ramalhosa ◽  
Ana Borges ◽  
José A. Pereira ◽  
Paula Baptista
Keyword(s):  
Fermentation Process ◽  
Table Olives ◽  
Natural Fermentation ◽  
Yeast Dynamics

Monitoring of yeast population isolated during spontaneous fermentation of Moravian wine

2012 ◽  
Vol 66 (9) ◽  
Author(s):  
Hana Šuranská ◽  
Dana Vránová ◽  
Jiřina Omelková ◽  
Renáta Vadkertiová
Keyword(s):  
Fermentation Process ◽  
Rhodotorula Glutinis ◽  
Its Region ◽  
White Wine ◽  
Rapid Identification ◽  
Wine Quality ◽  
Spontaneous Fermentation ◽  
Grape Berries ◽  
Yeast Population ◽  
Sporidiobolus Salmonicolor

AbstractIn enology, yeasts play an important role in the characteristics of the final product. They are predominant in the biochemical interaction with components of must. Rapid identification of the yeast population is necessary for fermentation process monitoring and for obtaining a good quality wine. The main goal of this study was the isolation and characterisation of the yeast microbial community naturally present on grape berries, leaves and occurring during the spontaneous fermentation process of the white wine Veltlin green from the South Moravian region, Czech Republic. The results, based on PCR-RFLP of the 5.8S-ITS region of rDNA, PCR-fingerprinting using microsatellite oligonucleotide primers (GAG)5, (GTG)5, (GAC)5, and M13 primer, showed great diversity of the yeast population. Including grape berries and fermented must, the following yeast species were identified: Hanseniaspora uvarum, Aureobasidium pullulans, Metschnikowia pulcherrima, Torulaspora delbrueckii, a number of Pichia species such as P. fermentans, P. membranifaciens, P. kluyveri, also Sporidiobolus salmonicolor, Rhodosporidium toruloides, Rhodotorula mucilaginosa, Rhodotorula glutinis as well as Saccharomyces cerevisiae and Saccharomyces bayanus. Monitoring of the yeast strains during the wine fermentation process of traditional Moravian wine can contribute to the improvement of wine quality.

Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives

2017 ◽  
Vol 65 ◽  
pp. 136-148 ◽  
Author(s):  
Cinzia Lucia Randazzo ◽  
Aldo Todaro ◽  
Alessandra Pino ◽  
Iole Pitino ◽  
Onofrio Corona ◽  
...  
Keyword(s):  
Table Olives ◽  
Spontaneous Fermentation

scholarly journals Identificarion of contaminant bacteria in cachaça yeast by 16s rDNA gene sequencing

2008 ◽  
Vol 65 (5) ◽  
pp. 508-515 ◽  
Author(s):  
Osmar Vaz de Carvalho-Netto ◽  
Daniel Dias Rosa ◽  
Luis Eduardo Aranha Camargo
Keyword(s):  
16S Rdna ◽  
Fermentation Process ◽  
16S Rdna Gene ◽  
Rdna Gene ◽  
Operational Taxonomic Units ◽  
Bacterial Contaminants ◽  
Three Samples ◽  
Two Samples ◽  
Microbiological Control ◽  
One Year

Cachaça is a typical Brazilian liquor produced from the distillation of fermented sugarcane juice mainly by Saccharomyces cerevisiae. Most of the domestic production is artisanal, and producers usually are not concerned regarding microbiological control of the fermentation. This study aimed to characterize the contaminant bacterial community of the yeast used in the production of cachaça in an artisanal still. Four samples were collected, of which one (NA) was used for comparison purposes and was collected one year earlier. The remaining samples were collected at three different periods: at the end of the first day of fermentation (NP), after fifteen days (NS), and thirty days after the same yeast was used (NT). Five hundred and eighty-seven sequences were analyzed from the partial sequencing of the 16S rDNA gene. Sequence analyses revealed the presence of 170 operational taxonomic units (OTUs). Of these, only one was shared among three samples and seventeen were shared between two samples. The remaining 152 OTUs were identified only once in distinct samples indicating that the contaminant bacterial population is highly dynamic along the fermentation process. Statistical analyses revealed differences in bacterial composition among samples. Undescribed species in the literature on yeasts of cachaça were found, such as Weissella cibaria, Leuconostoc citreum, and some species of Lactobacillus, in addition to some unknown bacteria. The community of bacteria in the fermentation process is much more complex than it was previously considered. No previous report is known regarding the use of this technique to determine bacterial contaminants in yeast for the production of cachaça.

scholarly journals Determination of triterpenic acids in natural and alkaline-treated Greek table olives throughout the fermentation process

LWT ◽  
2014 ◽  
Vol 58 (2) ◽  
pp. 609-613 ◽  
Author(s):  
Voula Alexandraki ◽  
Marina Georgalaki ◽  
Konstantinos Papadimitriou ◽  
Rania Anastasiou ◽  
Georgia Zoumpopoulou ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Table Olives ◽  
Triterpenic Acids

scholarly journals An Investigation of Selection Criteria for Admission to an Ontario University

1975 ◽  
Vol 5 (3) ◽  
pp. 1-16
Author(s):  
Gordon Pollock ◽  
Richard J. Bowman ◽  
Paul Gendreau ◽  
Lorna Gendreau
Keyword(s):  
Traditional Method ◽  
First Year ◽  
Admission Criteria ◽  
Grade Point ◽  
University Admission ◽  
Significant Difference ◽  
Admission Interview ◽  
Teacher Recommendations ◽  
One Year ◽  
The University

The study investigated the effectiveness of five methods of university admission criteria in relation to academic results achieved after one year of university study. The admission criteria used were open admission, interview, teacher recommendations, Grade 13 academic achievement and SACU test scores. In addition these procedures were compared with a traditional method of admission at the university where the study was carried out. The characteristics of the admission groups were not significantly related to geographical distribution, sex distribution, government financial assistance, and attitude and personality questionnaire data. These characteristics were no different for these groups than the traditional method of selection and there was no significant difference between groups as to final first year grade point average or academic penalty i.e., probations and rustications. The open admissions group compared favourably on these latter variables with other admissions groups and particularly with the university's traditional method of admission.

scholarly journals INFLUENCE OF BRINE COMPOSITION AND CONCENTRATION ON MICROBIAL GROWTH DURING WHOLE COMMON BEAN (Phaseolus vulgaris L) FERMENTATION USING Lb.plantarum BFE 5092

2018 ◽  
Vol 1 (2) ◽  
pp. 22
Author(s):  
Vivian Chepchirchir Kitum ◽  
Peter Kinyanjui Kahenya ◽  
Julius Mathaara Maina ◽  
Daniel Ndaka Sila
Keyword(s):  
Common Bean ◽  
Fermentation Process ◽  
Starter Culture ◽  
Solute Concentration ◽  
Microbial Safety ◽  
Spontaneous Fermentation ◽  
Significant Difference ◽  
Solute Composition ◽  
Fermentation Technology ◽  
Made In

Fermentation technology improves the flavour and shelf life of foods while lowering antinutrient levels. Common bean, though a highly nutritious food, contains high levels of anti-nutrients. Fermentation can be exploited to lower antinutrients in common bean. Though significant strides have been made in bean milk and flour fermentation, common bean is majorly consumed as whole grain. This study, therefore, was aimed at developing a fermentation protocol for whole common bean. Lactobacillus plantarum BFE 5092 was used as starter culture for fermentation. Salt and salt-sugar at 1%, 2% and 3% solute concentrations were used as brine. The effect of starter culture, solute composition and concentration on the growth of lactic acid bacteria (LAB) was monitored. pH and microbial safety were also monitored during the fermentation process. Inoculation with Lb. plantarum BFE 5092 caused a significant increase (P<0.05) of LAB counts in salt brines compared to spontaneous fermentation but no significant difference (P>0.05) in salt-sugar brines. The pH of salt sugar brine solutions was significantly (P<0.05) lowered during the fermentation process from 6.07 to ≤ 3.75. This inhibited enterobacteria growth while promoting the growth of yeast. In salt brines, the pH was ≥ 4.8 favoring enterobacterial growth while inhibiting yeast growth. Solute concentration had no significant effect (P>0.05) on the growth of LAB, pH and microbial safety during fermentation. The study established that use of salt-sugar brine was effective in promoting the growth of LAB during common bean fermentation. It also lowered the pH to ≤ 3.75 and inhibited enterobacterial growth unlike salt brines.

scholarly journals A Combined Metagenomics and Metatranscriptomics Approach to Unravel Costa Rican Cocoa Box Fermentation Processes Reveals Yet Unreported Microbial Species and Functionalities

2021 ◽  
Vol 12 ◽  
Author(s):  
Marko Verce ◽  
Jorn Schoonejans ◽  
Carlos Hernandez Aguirre ◽  
Ramón Molina-Bravo ◽  
Luc De Vuyst ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Fermentation Process ◽  
Costa Rican ◽  
Starter Cultures ◽  
Pectin Degradation ◽  
Spontaneous Fermentation ◽  
Fermentation Processes ◽  
Acetobacter Pasteurianus ◽  
Major Species ◽  
Cocoa Fermentation

Cocoa fermentation is the first step in the post-harvest processing chain of cocoa and is important for the removal of the cocoa pulp surrounding the beans and the development of flavor and color precursors. In the present study, metagenomic and metatranscriptomic sequencing were applied to Costa Rican cocoa fermentation processes to unravel the microbial diversity and assess the function and transcription of their genes, thereby increasing the knowledge of this spontaneous fermentation process. Among 97 genera found in these fermentation processes, the major ones were Acetobacter, Komagataeibacter, Limosilactobacillus, Liquorilactobacillus, Lactiplantibacillus, Leuconostoc, Paucilactobacillus, Hanseniaspora, and Saccharomyces. The most prominent species were Limosilactobacillus fermentum, Liquorilactobacillus cacaonum, and Lactiplantibacillus plantarum among the LAB, Acetobacter pasteurianus and Acetobacter ghanensis among the AAB, and Hanseniaspora opuntiae and Saccharomyces cerevisiae among the yeasts. Consumption of glucose, fructose, and citric acid, and the production of ethanol, lactic acid, acetic acid, and mannitol were linked to the major species through metagenomic binning and the application of metatranscriptomic sequencing. By using this approach, it was also found that Lacp. plantarum consumed mannitol and oxidized lactic acid, that A. pasteurianus degraded oxalate, and that species such as Cellvibrio sp., Pectobacterium spp., and Paucilactobacillus vaccinostercus could contribute to pectin degradation. The data generated and results presented in this study could enhance the ability to select and develop appropriate starter cultures to steer the cocoa fermentation process toward a desired course.

scholarly journals Correction of the Carbohydrate Composition of Raw Materials for Microbial Transformation Based on Microbial Consortia

2020 ◽  
Vol 50 (4) ◽  
pp. 749-762
Author(s):  
Vladimir Kondratenko ◽  
Natalia Posokina ◽  
Ol’ga Lyalina ◽  
Anastasiay Kolokolova ◽  
Sergey Glazkov
Keyword(s):  
Lactic Acid ◽  
Fermentation Process ◽  
Mutual Influence ◽  
Raw Materials ◽  
Raw Material ◽  
Microbial Consortia ◽  
Optimal Conditions ◽  
Carbohydrate Composition ◽  
Spontaneous Fermentation ◽  
White Cabbage

Introduction. Fermentative processing of plant raw materials is traditionally carried out using native (epiphytic) microflora, which is located on the surface and represented by lactic acid microorganisms. During this process, the carbohydrates in the raw material are metabolized into lactic acid. This process does not always result in optimal product quality as the raw material often lacks carbohydrates, the optimal conditions for the development of the target microflora are hard to achieve, the microflora might be inhibited by contaminants, etc. Lactic acid microbial consortia can act as a good alternative to spontaneous fermentation of cabbage as this method creates good conditions for the microbial synergistic interaction. Such fermentation process can be controlled by adjusting the carbohydrate composition of the substrate. The research objective was to develop an analytical approach to determine the minimum required degree of change in the native carbohydrate composition of substrate that would ensure the synergy of lactic acid microorganisms. Study objects and methods. The fermentation process was performed using white cabbage of Slava variety and such strains of lactic acid microorganisms as Lactobacillus casei VCM 536, Lactobacillus plantarum VCM B-578, and Lactobacillus brevis VCM B-1309, as well as their paired consortia. The raw material was subjected to grinding, and the epiphytic microflora was removed to create optimal conditions for the development of the lactic acid microflora. Results and discussion. The study made it possible to define the dynamics of carbohydrate fermentation in white cabbage by various strains of lactic bacteria and their paired consortia during processing. Mathematical models helped to describe the dynamics of glucose and fructose fermentation. The experiment also demonstrated the changes that occurred in the interaction within the paired consortia during fermentation. The paper introduces a new approach to determining the minimum required degree of change in the native carbohydrate composition required to ensure synergy of lactic acid microorganisms in paired consortia. Conclusion. The research defined the necessary amounts of carbohydrate needed to shift the integral factor of mutual influence towards sustainable synergy for three paired consortia. Consortium L. brevis + L. plantarum + 3.65 g/100 g of fructose proved to be the optimal variant for industrial production of sauerkraut from white cabbage of Slava variety. The developed approach can improve the existing industrial technologies of fermentation and create new ones.

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