title: Characteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions.
abstract: The technological characteristics of five oleuropeinolytic strains of the Lactobacillus plantarum group selected within 135 isolates from table olives were investigated. The metabolism of phenolic compounds during elaboration of green (cv. Chalkidikis) and black (cv. Kalamata) olives under reduced salt conditions was evaluated. Olives of both cultivars were fermented in two different kinds of brine (Brine A containing 2.3% NaCl, 32.3 mM Ca-acetate and 33.9 mM Ca-lactate and Brine B containing 4% NaCl, pH 5.0 in both brines) by five selected strains of L. plantarum group. After 60 days of fermentation, the analysis of phenolic compounds was performed by HPLC and nine compounds were identified and quantified: oleuropein, hydroxytyrosol, tyrosol and vanillin and the phenolic acids protocatechuic, caffeic, p-hydroxybenzoic, vanillic and p-coumaric acid. The study can lead to the development of starter culture potentially active in biological debittering of olives during fermentation in order to unify the debittering and fermentation process during elaboration of table olives.
authors: Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece.
authors: A
authors: A
authors: Kaltsa
authors: Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece.
authors: D
authors: D
authors: Papaliaga
authors: Department of Chemistry, Faculty of Chemical Engineering, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece.
authors: E
authors: E
authors: Papaioannou
authors: Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece. Electronic address: kotzekid@agro.auth.gr.
authors: P
authors: P
authors: Kotzekidou
mesh_terms: D005511:Food Handling; D005516:Food Microbiology; D005638:Fruit / Q000737:chemistry / Q000382:microbiology; D057888:Iridoid Glucosides; D039823:Iridoids / Q000378:metabolism*; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*; D031658:Olea / Q000737:chemistry* / Q000382:microbiology*; D010636:Phenols / Q000737:chemistry / Q000378:metabolism*; D012965:Sodium Chloride / Q000032:analysis* / Q000378:metabolism
chemical_list: D057888:Iridoid Glucosides; D039823:Iridoids; D010636:Phenols; C002769:oleuropein; D012965:Sodium Chloride
keywords: Black Kalamata olives; Caffeic acid (PubChem CID: 689043); Green olives Chalkidikis; Hydroxytyrosol; Hydroxytyrosol (PubChem CID: 82755); Oleuropein; Oleuropein (PubChem CID: 5281544); Oleuropeinolytic Lactobacillus plantarum; Protocatechuic acid (PubChem CID: 72); Tyrosol; Tyrosol (PubChem CID: 10393); Vanillic acid (PubChem CID: 8468); Vanillin (PubChem CID: 1183); p-Coumaric acid (PubChem CID: 637542); p-Hydroxybenzoic acid (PubChem CID: 135)