Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation.

@article{Snchez2001UtilizationAH,
  title={Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation.},
  author={A. H. S{\'a}nchez and Luis Rejano and Alfredo Monta{\~n}o and Antonio de Castro},
  journal={International journal of food microbiology},
  year={2001},
  volume={67 1-2},
  pages={
          115-22
        }
}
Inoculation at alkaline pH (above 9) of lye-treated green olives with starter cultures of Lactobacillus pentosus CECT 5138 was studied. Despite an initial loss of viability in the order of 1-2 log cycles on average, depending mainly on time of application, cultures grew and initiated an accelerated fermentation process. Inoculation reduced the population of Enterobacteriaceae, and thereby potential spoilage, and produced a quicker acidification of brines and decrease of pH, when compared with… 

Figures, Tables, and Topics from this paper

Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation
TLDR
The first report dealing with the presence of E. casseliflavus in table olive brines and their utilization as starter culture is reported, with results obtained when both cultures of lactic acid bacteria were applied sequentially with 1day delay.
Lactobacillus pentosus DSM 16366 starter added to brine as freeze-dried and as culture in the nutritive media for Spanish style green olive production
TLDR
Lactobacillus pentosus DSM 16366, a strain originally isolated from olive fermentation, was used as a starter culture for “Azeiteira” the preparation of Spanish style green olives, producing a more rapid acidification of brines and reduced the survival period of Enterobacteriaceae.
Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture
TLDR
The traditional fermentation of Spanish green table olives could be improved by using Lb.
Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters.
TLDR
Results obtained in this study show the advantage of using multifunctional starters with the ability to adhere to the olive epidermis because, ultimately, the fruits are the food ingested by consumers.
A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olive fermentation.
TLDR
The efficacy of the new starter culture to control the lactic acid fermentation of Spanish-style green olives is shown, with results showing the decline in pH in uninoculated fermentors was slower than in the inoculated ones.
Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality
TLDR
The results showed that the SIE was more efficient in controlling spoiling microflora (Enterobacteriaceae spp.) compared to SSL and NF.
Table olive fermentation with multifunctional Lactobacillus pentosus strains
TLDR
In inoculation using the current green olive processing technology guaranteed the development of the typical Spanish-style with, as shown by discriminant function analysis, some distinctive characteristic processes, according to strains, but did not assure per se the imposition of the selected strain in the cover brines.
The use of multifunctional yeast-lactobacilli starter cultures improves fermentation performance of Spanish-style green table olives.
TLDR
Inoculation of Spanish-style table olive fermentations with a sequential yeast and LAB combination could be an advisable practice and compositional data analysis of the omics data revealed that Lpl15 was scarcely efficient for controlling the spontaneous microbiota since its treatment presented the highest proportions of Aerococcus genus.
Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives
TLDR
This investigation discloses key issues for the survival and predominance of starter cultures in large-scale industrial fermentations of green Spanish-style olives and can be of interest for producing probiotic table olives.
Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.
TLDR
An enhanced and more predictable fermentation process in Spanish-style green olive technology by selection and use of autochthonous starter cultures is presented and sensory traits of table olives obtained with adjunct culture showed better characteristics compared to those processed in the other trials, in particular concerning the presence of off-odours.
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 41 REFERENCES
Controlled Fermentation of Spanish‐type Green Olives
Pure culture fermentation of Spanish-type green olives was developed. The method used no heat treatment, included chlorination of both fermentor and olives, used sterile lye, water and brine, and
Establishment of conditions for green table olive fermentation at low temperature.
TLDR
Behaviour in terms of growth and acidification rates was similar for these strains, and comparable to that observed in traditional processes, although mannitol and sucrose were not metabolised and fructose was only partially used, leading to the possibility of obtaining normal fermentation processes of table olives in cold regions when appropriate initial conditions and starter cultures are used.
Availability of Essential B-Group Vitamins to Lactobacillus plantarum in Green Olive Fermentation Brines
The availability throughout the traditional Spanish-style green olive fermentation of four vitamins that are essential for the growth of Lactobacillus plantarum was studied. It was found that
Pure culture fermentation of green olives.
TLDR
The heat-shock treatment not only proved effective in ridding the fruit of naturally occurring, interfering, and competitive microbial groups prior to brining and inoculation, but also made the olives highly fermentable with respect to growth and acid production by the introduced culture, particularly L. plantarum.
Induced lactic acid fermentation during the preservation stage of ripe olives from Hojiblanca cultivar
TLDR
The aerobic lactic acid fermentation, with tap water initially, was the most adequate preservation procedure for the storage of ripe olives prior to their oxidation treatment, and confirmed the viability of the new procedure.
Use of starter cultures in fermentation on a household scale
Abstract An overview on the role and potential of microorganisms in traditional food fermentations is given. Prospects for the implementation of starter cultures for homescale food fermentations are
Pure Culture Fermentation of Brined Cucumbers.
TLDR
Of the nine species tested, strains of the three common to cucumber fermentations, P. cerevisiae, L. plantarum, and L. brevis, grew to the highest populations, and produced the highest levels of brine acidity and the lowest pH values in fermentations at 5.4 to 5.6%.
Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities
TLDR
Special selection criteria for LAB for use in the fermentation of sausages and vegetables as well as for the malolactic fermentation in wine are discussed.
Use of Lactobacillus plantarum LPCO10, a Bacteriocin Producer, as a Starter Culture in Spanish-Style Green Olive Fermentations
TLDR
Results indicated that L. plantarum LPCO10 may be useful as a starter culture to control the lactic acid fermentation of Spanish-style green olives.
Mixed Culture Fermentation of Cucumber Juice with Lactobacillus plantarum and Yeasts
TLDR
Results suggest advantageous uses of yeasts to complete fermentation and to modify acidity.
...
1
2
3
4
5
...