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首页> 外文期刊>Food microbiology >Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives
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Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives

机译：Bella di Cerignola食用橄榄的希腊式发酵中未启动和已启动的微生物群和代谢组

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摘要

This study aimed to utilize an "omics" approach to evaluate the ability of selected lactobacilli and yeasts to improve the fermentation process of Bella di Cerignola table olives. Four types of fermentations were performed at the pilot-plant scale: un-started fermented olives used as a control (Ctrl); olives started with a commercial Lactobacillus plantarum strain (S); commercial L. plantarum strain and autochthonous yeast Wickeramomyces anomalus DiSSPA73 (SY); and L. plantarum, W. anomalus DiSSPA73, autochthonous L. plantarum DiSSPA1A7 and Lactobacillus pentosus DiSSPA7 (SYL). Compared to Ctrl, S, SY, SYL showed a higher acidification (P ＜ 0.05) of the brine, which reached a pH value of 4.49 after one day of fermentation. The microbiota of unfermented olives and brine after one day of fermentation was primarily composed of Enterobacteria that belonged to Hafnia alvei and Methylobacterium. However, L. plantarum and L. pentosus dominated the total and metabolically active microbiota of the Ctrl brines and olives at the end of the fermentation. The use of lactobacilli and W. anomalus DiSSPA73 as a starter culture markedly affected the microbiota of the brines after one day of fermentation. The number of species (OTU) and the results of an alpha diversity analysis indicated that the microbial diversity of the brines was markedly simplified by the S, SY and, in particular, SYL fermentations. According to the lowest biodiversity, S, SY and SYL samples showed the lowest abundance of Proteobacteria, including Enter-obacteriacea, Lactococcus lactis, Propionibacterium acidipropionici and Clostridium. The lactobacilli and W. anomalus DiSSPA73 used in this study markedly affected the amounts of free amino acids, phenolic and volatile organic compounds. Both a texture profile analysis and a sensory evaluation showed the highest appreciation for all of the started table olives. As shown through microbiological, biochemical, and sensory analyses, an accelerated fermentation of Bella di Cerignola table olives was achieved using the selected lactobacilli and yeast strains.
机译：这项研究旨在利用“组学”方法来评估选定的乳酸菌和酵母改善贝拉迪切里尼奥拉食用橄榄发酵过程的能力。在中试规模上进行了四种类型的发酵：未发酵的橄榄用作对照（Ctrl）；橄榄以商业的植物乳杆菌菌株（S）开始；商业L. plantarum菌株和土生酵母Wickeramomyces anomalus DiSSPA73（SY）；和L. plantarum，W。anomalus DiSSPA73，土生L. plantarum DiSSPA1A7和戊糖乳杆菌DiSSPA7（SYL）。与Ctrl，S，SY，SYL相比，盐水的酸化程度更高（P ＜0.05），发酵一天后pH值为4.49。发酵一天后未发酵的橄榄和盐水的微生物菌群主要由肠杆菌组成，该杆菌属于Hafnia alvei和甲基杆菌。但是，在发酵结束时，植物乳杆菌和戊糖乳杆菌主导了Ctrl盐水和橄榄的总微生物活性和代谢活性。发酵一天后，使用乳酸杆菌和异常W. DiSSPA73作为发酵剂显着影响了盐水的微生物。种类数（OTU）和α多样性分析的结果表明，S，SY尤其是SYL发酵显着简化了盐水的微生物多样性。根据最低的生物多样性，S，SY和SYL样品显示的变形杆菌含量最低，包括肠杆菌科细菌，乳酸乳球菌，酸丙酸丙酸杆菌和梭状芽胞杆菌。这项研究中使用的乳酸杆菌和W. anomalus DiSSPA73显着影响了游离氨基酸，酚类和挥发性有机化合物的含量。质地轮廓分析和感官评估均显示了所有开始食用的食用橄榄的最高评价。如通过微生物学，生化和感官分析所显示的，使用选定的乳酸菌和酵母菌株，实现了贝拉迪塞里尼奥拉食用橄榄的加速发酵。

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  • 来源
    《Food microbiology》 |2015年第12期|18-30|共13页
  • 作者

    Maria De Angelis; Daniela Campanella; Lucrezia Cosmai; Carmine Summo; Carlo Giuseppe Rizzello; Francesco Caponio;

  • 作者单位

    Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, via Amendola 165/a, 70126 Bari, Italy;

    Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy;

    Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy;

    Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy;

    Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy;

    Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, 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

    Table olives; Lactic acid bacteria; Yeast;

    机译：食用橄榄;乳酸菌酵母;

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