|
|||||
|
|
Microbiological and physicochemical characterisation of green table olives of Halkidiki and Conservolea varieties processed by the Spanish method on industrial scale |
|
| Authors: | Aikaterini P Tzamourani Elisa Di Napoli Spiros Paramithiotis Georgios Economou-Petrovits Stavros Panagiotidis Efstathios Z Panagou |
| Affiliation: | 1. Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, Athens, 11855 Greece
Contribution: Data curation (equal), ?Investigation (equal), Methodology (equal), Writing - original draft (equal);2. Department of Agricultural, Forest and Food Sciences, University of Torino, Largo Paolo Braccini 2, Grugliasco, Torino, 10095 Italy Contribution: Data curation (equal), ?Investigation (supporting);3. Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Athens, Greece Contribution: ?Investigation (supporting);4. PELOPAC S.A., Block 38, NB1A Street, Thessaloniki Industrial Area, Sindos, 57022 Greece Contribution: Funding acquisition (equal), Project administration (equal), Resources (lead);5. PELOPAC S.A., Block 38, NB1A Street, Thessaloniki Industrial Area, Sindos, 57022 Greece Contribution: Project administration (equal), Resources (equal);6. Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, Athens, 11855 Greece |
| Abstract: | The microbiological and physicochemical changes of industrially fermented Halkidiki and Conservolea green table olives were determined. Samples were analysed to monitor the population of lactic acid bacteria (LAB), yeasts and Enterobacteriaceae, together with changes in pH, acidity, salinity, colour, lactic acid, acetic acid and ethanol. LAB and yeast species diversity was evaluated at the beginning (1 day), middle (75 days) and final (135 days) stages of fermentation by RAPD-PCR genomic fingerprinting. Results revealed vigorous lactic acid processes as indicated by the dominance of LAB over yeasts. No Enterobacteriaceae could be detected after 30 days. Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) dominated in the beginning of fermentation in both varieties. In the end, Lactiplantibacillus pentosus (formerly Lactobacillus pentosus) and Pediococcus ethanolidurans prevailed in Halkidiki and Conservolea varieties, respectively. As for yeasts, Kluyveromyces lactis/marxianus and Pichia manshurica prevailed at the onset of fermentation in Halkidiki and Conservolea varieties, whereas in the end Pichia membranifaciens dominated in both varieties. |
| Keywords: | Conservolea variety Green olives Halkidiki variety lactic acid bacteria diversity Spanish-style processing yeast diversity |
