Physicochemical and Microbiological Profile of Packed Table Olives

The water activity of different commercial products of table olives as well as their physicochemical and microbiological profiles were studied. Average values of water activity were 0.976, 0.977, and 0.990 for green, directly brined, and ripe (by alkaline oxidation) olives, respectively. Mean values of pH were 3.69, 3.92, and 6.52 while salt levels were 5.53, 4.98, and 2.55 for the same commercial products. In some of the commercial products of green and directly brined olives that were examined, a certain level of microorganisms was observed. Most of them were lactic acid bacteria and yeasts, the lactic acid bacteria being more abundant than the yeasts. Traditionally, this flora has not been considered harmful due to its resemblance to that found in natural and spontaneous fermentation. Spore-forming mesophilic aerobes, which can be considered contaminants from ingredient or product handling, were present in only some samples and were always at low levels. However, their detection does not cause any concern regarding safety because there is no reference showing that they can grow in any of the products studied given the physicochemical characteristics found.

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A Review on Adventitious Lactic Acid Bacteria from Table Olives

Foods ◽

10.3390/foods9070948 ◽

2020 ◽

Vol 9 (7) ◽

pp. 948

Author(s):

M. Francisca Portilha-Cunha ◽

Angela C. Macedo ◽

F. Xavier Malcata

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Dominant Role ◽

Large Body ◽

Starter Cultures ◽

Table Olives ◽

Spontaneous Fermentation ◽

Mediterranean Countries ◽

Geographical Regions ◽

Table Olive

Spontaneous fermentation constitutes the basis of the chief natural method of processing of table olives, where autochthonous strains of lactic acid bacteria (LAB) play a dominant role. A thorough literature search has unfolded 197 reports worldwide, published in the last two decades, that indicate an increasing interest in table olive-borne LAB, especially in Mediterranean countries. This review attempted to extract extra information from such a large body of work, namely, in terms of correlations between LAB strains isolated, manufacture processes, olive types, and geographical regions. Spain produces mostly green olives by Spanish-style treatment, whereas Italy and Greece produce mainly green and black olives, respectively, by both natural and Spanish-style. More than 40 species belonging to nine genera of LAB have been described; the genus most often cited is Lactobacillus, with L. plantarum and L. pentosus as most frequent species—irrespective of country, processing method, or olive type. Certain LAB species are typically associated with cultivar, e.g., Lactobacillus parafarraginis with Spanish Manzanilla, or L. paraplantarum with Greek Kalamata and Conservolea, Portuguese Galega, and Italian Tonda di Cagliari. Despite the potential of native LAB to serve as starter cultures, extensive research and development efforts are still needed before this becomes a commercial reality in table olive fermentation.

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Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation

Foods ◽

10.3390/foods9010017 ◽

2019 ◽

Vol 9 (1) ◽

pp. 17 ◽

Cited By ~ 2

Author(s):

Dimitrios A. Anagnostopoulos ◽

Vlasios Goulas ◽

Eleni Xenofontos ◽

Christos Vouras ◽

Nikolaos Nikoloudakis ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Salt Concentration ◽

Starter Culture ◽

Total Phenolic ◽

Table Olives ◽

Acid Fermentation ◽

Spontaneous Fermentation ◽

Organoleptic Characteristics ◽

Nacl Concentration

Table olives are one of the most established Mediterranean vegetables, having an exponential increase consumption year by year. In the natural-style processing, olives are produced by spontaneous fermentation, without any chemical debittering. This natural fermentation process remains empirical and variable since it is strongly influenced by physicochemical parameters and microorganism presence in olive drupes. In the present work, Cypriot green cracked table olives were processed directly in brine (natural olives), using three distinct methods: spontaneous fermentation, inoculation with lactic acid bacteria at a 7% or a 10% NaCl concentration. Sensory, physicochemical, and microbiological alterations were monitored at intervals, and major differences were detected across treatments. Results indicated that the predominant microorganisms in the inoculated treatments were lactic acid bacteria, while yeasts predominated in control. As a consequence, starter culture contributed to a crucial effect on olives fermentation, leading to faster acidification and lower pH. This was attributed to a successful lactic acid fermentation, contrasting the acetic and alcoholic fermentation observed in control. Furthermore, it was established that inhibition of enterobacteria growth was achieved in a shorter period and at a significantly lower salt concentration, compared to the spontaneous fermentation. Even though no significant variances were detected in terms of the total phenolic content and antioxidant capacity, the degradation of oleuropein was achieved faster in inoculated treatments, thus, producing higher levels of hydroxytyrosol. Notably, the reduction of salt concentration, in combination with the use of starter, accented novel organoleptic characteristics in the final product, as confirmed from a sensory panel; hence, it becomes obvious that the production of Cypriot table olives at reduced NaCl levels is feasible.

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El Gueddid, a traditional Algerian dried salted meat: Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening

Food Science and Technology International ◽

10.1177/1082013219825892 ◽

2019 ◽

Vol 25 (4) ◽

pp. 347-355 ◽

Cited By ~ 2

Author(s):

Radhia Benlacheheb ◽

Samira Becila ◽

Miguel A Sentandreu ◽

Kahina Hafid ◽

Hiba-Ryma Boudechicha ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Physicochemical Properties ◽

Water Activity ◽

Protein Profile ◽

Salt Content ◽

Physicochemical Characteristics ◽

Myofibrillar Proteins ◽

Electrophoretic Study ◽

Micro Organisms

El Gueddid is a traditional salted and dried meat with high popularity in Algeria. It is used as an ingredient in various dishes. In this study, different samples of El Gueddid were analyzed at different processing times to follow up their microbiological and physicochemical properties. Changes in the protein profile were also demonstrated by electrophoretic study of myofibrillar proteins. Microbiological determinations included the total viable count, coliforms, Staphylococci, lactic acid bacteria, yeasts, and molds, whereas physicochemical properties were characterized by pH, moisture, salt content and water activity. The results showed that microbial profiles were elevated for all the studied micro-organisms. Staphylococci and lactic acid bacteria were the most abundant micro-organisms in the product. Total coliforms were found in low numbers in fresh meat, being eliminated at the post salting stage of process. The physicochemical characteristics showed that the moisture content decreased in the product during the drying period. The pH also decreased during the drying period, then remained almost unchanged during the rest of the ripening period. Moreover, El Gueddid showed low water activity and high salt content. One of the most important changes in the profile of myofibrillar proteins was a reduction in the myosin heavy chain content.

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Application of mixed starter culture for table olive production

Grasas y Aceites ◽

10.3989/gya.0220201 ◽

2021 ◽

Vol 72 (2) ◽

pp. e405

Author(s):

Z.Ş. Erdemir Tıraş ◽

H. Kalkan Yıldırım

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Single Species ◽

Starter Cultures ◽

Table Olives ◽

Spontaneous Fermentation ◽

Natural Fermentation ◽

Table Olive ◽

Natural Microbiota

The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous fermentation has some disadvantages, such as the formation of defects in the end product due to the activities of undesirable microorganisms. The use of starter cultures could be a promising option to provide a more controlled fermentation environment and to reduce the risk of spoilage. Mixed starter culture use (generally selected Lactobacillus strains with or without yeasts) could reduce pH in a shorter time, producing a higher amount of lactic acid and enhancing microbial safety compared to fermentation with starter cultures containing single species or natural fermentation. Their use could also enhance the organoleptical properties of table olives. Particularly the use of yeast (such as strains of W. anomolus, S. cerevisiae) in the fermentation of olives, in combination or sequentially with lactic acid bacteria could result in an increase in volatile compounds and a more aromatic final product.

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Microbiological and Physicochemical Characteristics of Inasua Traditional Fish Fermented from Maluku Islands

Biosaintifika Journal of Biology & Biology Education ◽

10.15294/biosaintifika.v10i2.13537 ◽

2018 ◽

Vol 10 (2) ◽

pp. 298-305

Author(s):

Ferymon Mahulette ◽

Nisa Rachmania Mubarik ◽

Antonius Suwanto ◽

Widanarni Widanarni

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Water Activity ◽

Raw Materials ◽

Physicochemical Characteristics ◽

Proximate Analysis ◽

Number Of Bacteria

Based on the raw materials, inasua consists of two types namely inasua with sap and inasua without sap. Research of inasua with sap has never been done and considered as the novelty of this research. The sensory characteristics and shelf life of two types of inasua were different. The research aims to analyze the microbiological and physicochemical characteristics of two types of inasua during fermentation. The microbiological analyzes include the total number of bacteria and lactic acid bacteria, while physicochemical analyzes include temperature, pH, water activity, proximate analysis, salt, alcohol, histamine, amino acids and fatty acids contents. The total number of bacteria and lactic acid bacteria has decreased during fermentation. At the end of the fermentation the total number of bacteria and lactic acid bacteria inasua with sap were 3.2x107 CFU/g and 3.0x107 CFU/g, while inasua without sap were 5.4x105CFU/g and 3.5x105 CFU/g, respectively. The moisture, protein, alcohol contents and water activity decreased, otherwise the salt, fat, ash, amino acids, and fatty acids contents increased during fermentation. Generally, microbiological and physicochemical characteristics of inasua with sap was better than inasua without sap. The results of this research to improve the quality of this fermentation product in the future.

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Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon)

Polish Journal of Microbiology ◽

10.5604/01.3001.0009.2121 ◽

2015 ◽

Vol 64 (3) ◽

pp. 265-271 ◽

Cited By ~ 5

Author(s):

Marina Papadelli ◽

Georgia Zoumpopoulou ◽

Marina Georgalaki ◽

Rania Anastasiou ◽

Eugenia Manolopoulou ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ph Value ◽

Soluble Sugars ◽

Starter Culture ◽

Starter Cultures ◽

Table Olives ◽

Spontaneous Fermentation ◽

Lactobacillus Pentosus ◽

Economic Significance

The production of Greek-style natural black table olives remains an empirical process relying on spontaneous fermentation despite its economic significance. For this reason producers often resort to increased NaCl concentration of the brine to secure quality of the product. In this study we employ two lactic acid bacteria Leuconostoc mesenteroides subsp. mesenteroides Lm139 and Lactobacillus pentosus DSM 16366 as starters in separate laboratory low salinity fermentations of “Kalamon” cultivar olives, processed according to the Greek-style method. L. mesenteroides subsp. mesenteroides Lm139 was previously isolated from Kalamon olives laboratory spontaneous fermentations, while L. pentosus DSM 16366 was isolated from fermenting green olives prepared according to the Spanish-style method. Spontaneous olives fermentation was also performed as a control. Microbiological and physicochemical analyses of the brines revealed that the use of the starters had a significant effect on the olives fermentation, leading to a faster acidification due to the more efficient consumption of soluble sugars in the brines. The final pH value reached by each starter culture used indicates a successful lactic fermentation. The production of lactic acid by the starters and the concomitant drop of the pH value proved to inhibit enterobacteria in a shorter period of time compared to the spontaneous fermentation. Concluding, the use of either of the two lactic acid bacteria as starters in Greek-style Kalamon olives fermentation could lead to a more controllable fermentation at lower salinities. The resulting product could be of higher quality with extended shelf-life while being at the same time safer for the consumer.

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Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves

Food Science & Nutrition ◽

10.1002/fsn3.2140 ◽

2021 ◽

Author(s):

Joshua Ombaka Owade ◽

George Ooko Abong' ◽

Michael Wandayi Okoth ◽

Agnes Wakesho Mwang'ombe ◽

Jared Omondi Jobor

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Spontaneous Fermentation

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Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile)

Foods ◽

10.3390/foods10081737 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1737

Author(s):

Wendy Franco ◽

Sergio Benavides ◽

Pedro Valencia ◽

Cristian Ramírez ◽

Alejandra Urtubia

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Regional Growth ◽

Starter Culture ◽

Growth Conditions ◽

Microbial Evolution ◽

Spontaneous Fermentation ◽

Wine Production ◽

Grape Juices ◽

Grape Cultivars

Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven grape cultivars cultivated in Chile. Grape juices were fermented at 25 °C for 7 days. Samples were collected to analyze sugar, organic acids, and ethanol. Microbial evolution was measured with culture-dependent and molecular approaches. Then, a native isolated Candida oleophila was selected for further sequential fermentations with Saccharomyces cerevisiae. The grape cultivars in the Maule showed a diversity of non-Saccharomyces yeasts, with a greater diversity observed at the beginning of the fermentation. However, species from the Hansenasporia, Metschnikowia, Torulaspora, Lachancea, and Candida genera were detected after 7 days, suggesting tolerance to environments rich in ethanol, capability may be associated to the terroir studied, which is characterized by torrid weather and antique and traditional vineyards. The alcoholic fermentation negatively impacted the LAB population, and after 7 days only Leuconostoc mesenteroides was isolated. In the sequential fermentations, C. oleophila was able to produce fermented grape juices with <1.5 g/L glucose, 12.5% (v/v) alcohol, and low concentrations of malic (<1.00 g/L) and succinic (2.05 g/L) acids, while acetic acid reached values >0.3 (g/L). To our knowledge this is the first time C. oleophila has been reported as a potential starter culture for wine production. However, more studies are necessary to fully characterize the potential of C. oleophila on wine attributes.

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Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Foods ◽

10.3390/foods10040768 ◽

2021 ◽

Vol 10 (4) ◽

pp. 768

Author(s):

Christos Bontsidis ◽

Athanasios Mallouchos ◽

Antonia Terpou ◽

Anastasios Nikolaou ◽

Georgia Batra ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Chemical Properties ◽

Storage Period ◽

Probiotic Strain ◽

Physicochemical Characteristics ◽

Probiotic Properties ◽

Acid Fermentation ◽

Chokeberry Juice ◽

Fermented Juice

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

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Efficacy of Nisin against Staphylococcus aureus in Experimentally Contaminated Sucuk, a Turkish-Type Fermented Sausage

Journal of Food Protection ◽

10.4315/0362-028x-72.8.1739 ◽

2009 ◽

Vol 72 (8) ◽

pp. 1739-1743 ◽

Cited By ~ 10

Author(s):

HAMPARSUN HAMPIKYAN

Keyword(s):

Staphylococcus Aureus ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Water Activity ◽

Aerobic Bacteria ◽

Fermented Sausage ◽

Subsequent Storage

Sucuk is a fermented sausage widely consumed in Turkey. The ability of different concentrations of nisin to inhibit Staphylococcus aureus in artificially contaminated sucuk was examined. Sucuk dough was prepared, inoculated with S. aureus ATCC 25923 at a level of 106 CFU/g, and then divided into six equal portions to which different concentrations of nisin (0, 25, 50, 100, 150, 200 μg/g) were added. Microbiological (S. aureus, total mesophilic aerobic bacteria, and lactic acid bacteria) and physicochemical (pH, water activity, and moisture) analyses were conducted initially and after 1, 3, 5, 10, 15, 20, 25, 30, 35, and 45 days. S. aureus populations decreased to below detectable limits in sucuk containing 200 or 150 μg of nisin per g after 30 and 35 days of storage, respectively, whereas S. aureus populations in 45-day-old sucuk containing 0, 25, 50, and 100 μg of nisin per g were 5.36, 5.68, 4.10, and 3.54 log CFU/g, respectively. Hence, the addition of nisin at 150 μg/g or greater to sucuk dough can be used to prevent the growth of S. aureus in sucuk during fermentation and subsequent storage.

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