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RESEARCH PRODUCT
Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits
Cinzia Lucia RandazzoOnofrio CoronaAgata MazzagliaCinzia CaggiaAlessandra PinoAldo TodaroIole Pitinosubject
Lactobacillus paracaseitable olives ; starter cultures; probiotics; multiplex PCR; volatile compounds ; sensory propertiesPopulationLactobacillus pentosuslaw.inventionchemistry.chemical_compoundProbioticLactobacillus rhamnosuslawsensory propertiesvolatile compoundsFood scienceeducationeducation.field_of_studybiologystarter culturesfood and beveragesSettore AGR/15 - Scienze E Tecnologie Alimentarimultiplex PCRbiology.organism_classificationLactic acidtable olives starter cultures probiotics mutiplex PCR volatile compounds sensory propertiestable olivesprobioticschemistryFermentationLactobacillus plantarumFood Sciencedescription
Abstract This work investigated on the effects of selected starters and of probiotic strains on the evolution of microbiota, on trend of volatile compounds and on the final sensorial traits of green table olives. The olives, belonging to Giarraffa and Grossa di Spagna cultivars, were processed according to Sicilian traditional method and the following samples were obtained: (1) un-inoculated spontaneous olives, control; (2) olives inoculated with probiotic Lactobacillus rhamnosus H25; (3) olives inoculated with commercial probiotic L. rhamnosus GG; (4) olives inoculated with Lactobacillus plantarum GC3 plus Lactobacillus paracasei BS21; and (5) olives inoculated with L. plantarum GC3 plus L. paracasei BS21 plus L. rhamnosus H25. Microbial growth, pH, lactic acid concentrations and volatile compounds were monitored during the 120 days of fermentation, while sensory parameters were evaluated in the final products. Results of microbiological and physico-chemical analyses did not reveal any significant difference between the cultivars, with fermentation being always carried out from both lactic acid bacteria (LAB) and yeasts, while results of volatile compounds and sensory analyses were significantly cultivar-dependent. Multiplex PCR assay of lactic acid bacteria (LAB) showed that L. casei was detected in all samples, Lactobacillus pentosus was the dominant species in spontaneous samples and in probiotic inoculated samples. L. plantarum prevailed over native LAB population in inoculated samples. The presence of L. rhamnosus species was revealed in samples where it was inoculated, demonstrating its survival in the olive brine matrix.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2014-08-01 | Food Research International |