Search results for " Lactobacillus pentosus"

showing 5 items of 5 documents

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table oli…

2017

The main objective was to set up a methodology to improve the high volume production of green table olives, cv. Nocellara del Belice. Lactobaccillus pentosus OM13 was applied during three different industrial processes of table olives as follows: trial one (IOP1) was subjected to an addition of lactic acid until a brine level of pH 7.0 was reached; trial two (IOP2) subjected to same addition of lactic acid as in trial one plus nutrient adjuvant; and trial three (IOP3) subjected to same addition of lactic acid as in trial one, but with the strain L. pentosus OM13 acclimatized in brine for 12 h before inoculation. These trials were compared against two untreated controls (spontaneously fermen…

0301 basic medicineAcclimatizationLactic acid bacteria Yeasts Nocellara del Belice table olives Starter culture Lactobacillus pentosus OM13 Acclimatization Nutrient adjuvant Lactic acid030106 microbiologyLactobacillus pentosusMicrobiologyAcclimatization03 medical and health scienceschemistry.chemical_compoundIndustrial MicrobiologyBriningOleaYeastsFood scienceLactic AcidAromabiologybusiness.industryProbioticsfood and beveragesSettore AGR/15 - Scienze E Tecnologie AlimentariHydrogen-Ion Concentrationbiology.organism_classificationLactobacillus pentosusBiotechnologyLactic acidSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeLactobacilluschemistryTasteFermentationFood MicrobiologyFermentationPediococcusSaltsbusinessLactobacillus plantarumSettore AGR/16 - Microbiologia AgrariaFood ScienceFood microbiology
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Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation

2016

In this work, an ad hoc method to identify and quantify polyphenols from caper berries was developed on high-performance liquid chromatography/electrospray ionisation source/mass spectrometry (HPLC-ESI-MS). The method was applied during fermentation carried out with Lactobacillus pentosus OM13 (Trial S) and without starter (Trial C). A total of five polyphenols were identified. All samples contained high concentrations of rutin. Epicatechin was found in untreated fruits, on the contrary quercetin was detected during fermentation. Trial S was characterised by a more rapid acidification and lower levels of spoilage microorganisms than Trial C. L. pentosus dominated among the microbial communi…

0301 basic medicineCapparisPolyphenolRutin030106 microbiologySettore AGR/13 - Chimica AgrariaLactobacillus pentosusMass SpectrometryAnalytical Chemistry03 medical and health scienceschemistry.chemical_compoundRutin0404 agricultural biotechnologyfoodYeastsCaper berries Fermentation HPLC–ESI–MS Lactobacillus pentosus Polyphenols Starter culturesBotanyHPLC-ESI-MSFood scienceChromatography High Pressure LiquidbiologyCapparis spinosaLactobacillus pentosufood and beveragesPolyphenols04 agricultural and veterinary sciencesGeneral Medicinebiology.organism_classification040401 food sciencefood.foodCaper berrieAureobasidium pullulansCapparisLactobacillusStarter culturechemistryPolyphenolFruitFermentationCaper berries; Fermentation; HPLC-ESI-MS; Lactobacillus pentosus; Polyphenols; Starter cultures; Food Science; Analytical ChemistryFermentationQuercetinFood ScienceSettore AGR/16 - Microbiologia Agraria
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An innovative method to produce green table olives based on "pied de cuve" technology

2015

The technology of “pied de cuve” (PdC) is applied in food process only to produce wines with an enriched community of pro-technological yeasts. PdC promotes the growth of the desirable microbial strains in a small volume of grape must acting as a starter inoculums for higher volumes. The aim of the present work was to investigate the use of partially fermented brines, a technology known as PdC, developed with lactic acid bacteria (LAB) on the microbiological, chemical and sensory characteristics of green fermented table olives during two consecutive campaigns. The experimental plan included two trials based on different PdCs: trial A, PdC obtained with Lactobacillus pentosus OM13; trial B, …

Food HandlingLactic acid bacteria; Lactobacillus pentosus; Nocellara del Belice table olive; Pied de cuve; Volatile organic compounds; Yeasts; Food Science; MicrobiologyColony Count MicrobialLactobacillus pentosusSensory analysisMicrobiologychemistry.chemical_compoundStarterOleaYeastsLactic acid bacteriaCluster AnalysisFood scienceAromaPrincipal Component AnalysisVolatile Organic Compoundsbiologybusiness.industrySmall volumeLactobacillus pentosufood and beverageshemic and immune systemsBiodiversitySettore AGR/15 - Scienze E Tecnologie AlimentariHydrogen-Ion ConcentrationVolatile organic compoundbiology.organism_classificationNocellara del Belice table oliveYeastBiotechnologyLactic acidSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeLactobacillusPhenotypechemistryTasteFermentationFood MicrobiologyFood TechnologyFermentationSaltsPied de cuvebusinessBacteriaFood ScienceSettore AGR/16 - Microbiologia Agraria
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Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives

2015

Background: Because of damage caused by mechanical harvesting, the drupes for table olive production are traditionally hand harvested. Until now, no data have been available on the microbiological and chemical features of mechanically harvested drupes during fermentation. Results: Drupes mechanically harvested and inoculated with Lactobacillus pentosus OM13 were characterized by the lowest concentrations of potential spoilage microorganisms. On the other hand, drupes mechanically harvested and subjected to spontaneous fermentation showed the highest concentration of Enterobacteriaceae and pseudomonads during transformation. The lowest decrease of pH (4.20) was registered for the trials inoc…

Nocellara del Belice table olive fermentationTime FactorsLactic acid bacteria; Lactobacillus pentosus OM13; Manual harvest; Mechanical harvest; Nocellara del Belice table olive fermentation; Yeasts; Agronomy and Crop Science; Food Science; Nutrition and Dietetics; BiotechnologyFood HandlingSettore AGR/13 - Chimica AgrariaSensationAgricultureSettore AGR/15 - Scienze E Tecnologie AlimentariHydrogen-Ion ConcentrationYeastSettore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeManual harvestMechanical harvestFruitOleaLactic acid bacteriaNutrition and DieteticFood MicrobiologyFood QualityHumansLactobacillus pentosus OM13Agronomy and Crop ScienceFood ScienceBiotechnologySettore AGR/16 - Microbiologia Agraria
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Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione siv…

2014

Obiettivo di questa ricerca . stato validare le attitudini tecnologiche alla trasformazione di olive da mensa cv. “Nocellara del Belice” da parte del ceppo Lactobacillus pentosus OM13. Lo starter Lb. pentosus OM13 ha dimostrato di dominare l’intero processo fermentativo e ha determinato un sensibile abbassamento del pH, inibendo cos. lo sviluppo di microrganismi potenzialmente patogeni e/o alterativi. All’inizio della sperimentazione e fino al 16¢X giorno di fermentazione, i lieviti hanno mostrato un incremento in entrambe le lavorazioni, con starter e di controllo, ma con un livello di carica microbica maggiore nella tesi di controllo. Nella fase di sperimentazione, successiva al 16¢X gior…

Table olives Nocellara del belice Lactobacillus pentosusSettore AGR/15 - Scienze E Tecnologie AlimentariSettore AGR/16 - Microbiologia Agraria
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