title: Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.
abstract: 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.
authors.affiliation: Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
authors.forename: Alessandra
authors.initials: A
authors.lastname: Martorana
authors.affiliation: Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
authors.forename: Antonio
authors.initials: A
authors.lastname: Alfonzo
authors.affiliation: Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
authors.forename: Raimondo
authors.initials: R
authors.lastname: Gaglio
authors.affiliation: Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Settanni
authors.affiliation: Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
authors.forename: Onofrio
authors.initials: O
authors.lastname: Corona
authors.affiliation: Geolive Belice S.A.S. Olive da tavola Castelvetrano, Trapani, Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: La Croce
authors.affiliation: Lallemand Italia, Via Rossini 14/B 37060, Castel D'Azzano, VR, Italy.
authors.forename: Paola
authors.initials: P
authors.lastname: Vagnoli
authors.affiliation: Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
authors.forename: Tiziano
authors.initials: T
authors.lastname: Caruso
authors.affiliation: Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
authors.forename: Giancarlo
authors.initials: G
authors.lastname: Moschetti
authors.affiliation: Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. Electronic address: nicola.francesca@unipa.it.
authors.forename: Nicola
authors.initials: N
authors.lastname: Francesca
mesh_terms: D000064:Acclimatization; D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007218:Industrial Microbiology / Q000191:economics / Q000379:methods; D019344:Lactic Acid / Q000378:metabolism; D007778:Lactobacillus; D000070018:Lactiplantibacillus pentosus / Q000378:metabolism*; D031658:Olea / Q000382:microbiology*; D019936:Probiotics / Q000378:metabolism; D012492:Salts; D013649:Taste; D015003:Yeasts
chemical_list: D012492:Salts; C017082:brine; D019344:Lactic Acid
keywords: Acclimatization; Lactic acid; Lactic acid bacteria; Lactobacillus pentosus OM13; Nocellara del Belice table olives; Nutrient adjuvant; Starter culture; Yeasts