title: Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2.
abstract: This work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2 on green Spanish-style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival counts (and lowest yeasts) at the end of storage (8 months) were observed in plastic pouches under nitrogen atmosphere and glass jars with brine stored at 20°C. Molecular techniques showed a 100% presence of the putative probiotic bacteria in biofilms adhered to olive epidermis, while it was absent in PPB (plastic pouches with brine) and in olives stored at 7°C. No changes in NaCl, pH or combined acidity were observed during the storage except for a slight increase in titratable acidity at 20°C. The color of the fruits was stable but degraded at 20°C for olives in plastic pouches with brine.
authors.affiliation: Food Biotechnology Department Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC) Campus Pablo de Olavide , Building 46. Ctra. Utrera, km 1. 41013 Seville Spain.
authors.forename: Francisco
authors.initials: F
authors.lastname: Rodríguez-Gómez
authors.affiliation: Food Biotechnology Department Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC) Campus Pablo de Olavide , Building 46. Ctra. Utrera, km 1. 41013 Seville Spain.
authors.forename: Verónica
authors.initials: V
authors.lastname: Romero-Gil
authors.affiliation: Food Biotechnology Department Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC) Campus Pablo de Olavide , Building 46. Ctra. Utrera, km 1. 41013 Seville Spain.
authors.forename: Pedro
authors.initials: P
authors.lastname: García-García
authors.affiliation: Food Biotechnology Department Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC) Campus Pablo de Olavide , Building 46. Ctra. Utrera, km 1. 41013 Seville Spain.
authors.forename: Francisco Noé
authors.initials: FN
authors.lastname: Arroyo-López
authors.affiliation: Food Biotechnology Department Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC) Campus Pablo de Olavide , Building 46. Ctra. Utrera, km 1. 41013 Seville Spain.
authors.forename: Antonio
authors.initials: A
authors.lastname: Garrido-Fernández
keywords: Lactic acid bacteria; packaging conditions; probiotic; table olives; yeasts