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首页> 外文期刊>Food microbiology >Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives
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Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

机译：在西班牙风格食用橄榄工业化生产过程中评估不同条件以增强戊糖乳杆菌OM13的性能

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摘要

The main objective was to set up a methodology to improve the high volume production of green table olives, cv. Nocellara del Belice. Lactobacillus 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 as trial two, but with the strain L. pentosus OM13 acclimatized in brine for 12 h before inoculation. These trials were compared against two untreated controls (spontaneously fermented and addition of L. pentosus OM13 only). Within the third day of fermentation, the pH of the brines decreased significantly, reaching pH 4.85 for trial three, pH 5.15 for trial two, and pH 5.92 for trial one. The pH of both controls decreased more slowly, and had values below pH 5.0 only after the fifteenth day of fermentation (control one) and the sixty-fifth day of fermentation (control two). Trial three reached the highest lactic acid bacteria (LAB) concentration on the third day of fermentation. After six days of fermentation, all trials showed similar values of LAB counts that were significantly higher compared to control number one. The result from genotypic identification showed that L pentosus OM13 was the most frequently isolated in the inoculated trials. Lactobacillus plantarum, Lactobacillus coryniformis and Pediococcus pentosaceous were also detected at very low concentrations. Homoguaiacol, 2-butanol, 4-ethylphenol, phenylethyl alcohol and 4-ethylphenol were the volatile organic compounds detected at the highest levels in all experimental trials. Trial three showed a higher concentration of squalene that was not detected in other trials. The highest sensory scores of green olive aroma and overall satisfaction were found for all experimental olives, especially for those of trial one and trial two, that differed significantly from the untreated controls. This study provides evidence that the addition of lactic acid, nutrient adjuvants and, most importantly, the acclimatization of LAB cells significantly shortens the acidification process of olive brine, and improves safety and sensory quality. Shorter acidification processes result in a more rapid transformation of table olives, with reduced commodity loss and lower costs of production compared to conventional manufacturing protocols.
机译：主要目标是建立一种方法来提高绿色食用橄榄cv的高产量。 Nocellara del Belice。如下所述，在三种不同的食用橄榄工业过程中使用戊糖乳杆菌OM13：对试验一（IOP1）进行乳酸添加，直到盐水pH达到7.0；对试验2（IOP2）进行与试验1加营养助剂相同的乳酸添加，对试验3（IOP3）进行与试验2相同的乳酸添加，但在接种前将戊糖乳杆菌OM13菌株在盐水中驯化12 h。将这些试验与两个未经处理的对照（自发发酵和仅添加戊糖乳杆菌OM13）进行了比较。在发酵的第三天，盐水的pH值显着下降，试验3达到pH 4.85，试验2达到pH 5.15，试验1达到pH 5.92。两个对照的pH降低得更慢，并且仅在发酵的第十五天（对照一）和发酵的第六十五天（对照二）之后才具有低于pH 5.0的值。试验3在发酵的第三天达到了最高的乳酸菌（LAB）浓度。发酵六天后，所有试验均显示出LAB计数的相似值，其值明显高于第一对照组。基因型鉴定的结果表明，在接种的试验中，戊糖乳杆菌OM13最常见。还检测到极低浓度的植物乳杆菌，冠状乳杆菌和戊糖戊球菌。均愈创木酚，2-丁醇，4-乙基苯酚，苯乙醇和4-乙基苯酚是所有实验试验中检测到的最高含量的挥发性有机化合物。第三项试验显示更高浓度的鲨烯，在其他试验中未检测到。在所有实验橄榄中，特别是在试验一和试验二中，发现绿橄榄香气和整体满意度的最高感官评分与未处理的对照组明显不同。这项研究提供的证据表明，添加乳酸，营养佐剂以及最重要的是，LAB细胞的适应性显着缩短了橄榄盐水的酸化过程，并提高了安全性和感官质量。较短的酸化过程可以使食用橄榄的转化更快，与传统的生产流程相比，可以减少商品损失并降低生产成本。

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  • 来源
    《Food microbiology》 |2017年第2期|150-158|共9页
  • 作者

    Alessandra Martorana; Antonio Alfonzo; Raimondo Gaglio; Luca Settanni; Onofrio Corona; Francesco La Croce; Paola Vagnoli; Tiziano Caruso; Giancarlo Moschetti; Nicola Francesca;

  • 作者单位

    Dipartimento Scienze Agrarie e Forestall, Universita degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy;

    Dipartimento Scienze Agrarie e Forestall, Universita degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy;

    Dipartimento Scienze Agrarie e Forestall, Universita degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy;

    Dipartimento Scienze Agrarie e Forestall, Universita degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy;

    Dipartimento Scienze Agrarie e Forestall, Universita degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy;

    Geolive Belice S.A.S. Olive da tavola Castelvetrano, Trapani, Italy;

    Lallemand Italia, Via Rossini 14/B 37060, Castel D'Azzano, VR, Italy;

    Dipartimento Scienze Agrarie e Forestall, Universita degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy;

    Dipartimento Scienze Agrarie e Forestall, Universita degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy;

    Dipartimento Scienze Agrarie e Forestall, Universita degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Lactic acid bacteria; Yeasts; Nocellara del Belice table olives; Starter culture; Lactobacillus pentosus OM13; Acclimatization; Nutrient adjuvant; Lactic acid;

    机译：乳酸菌酵母;Nocellara del Belice食用橄榄;入门文化;戊糖乳杆菌OM13;适应环境;营养佐剂;乳酸;

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