Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives

Overview

Journal Front Microbiol

Specialty Microbiology

Date 2017 Jun 2

PMID 28567038

Citations 11

Authors

Francisco Rodriguez-Gomez

Veronica Romero-Gil

Francisco N Arroyo-Lopez

Juan C Roldan-Reyes

Rosa Torres-Gallardo

Joaquin Bautista-Gallego

Pedro Garcia-Garcia

Antonio Garrido-Fernandez

Affiliations

Soon will be listed here.

Abstract

This work studies the inoculation conditions for allowing the survival/predominance of a potential probiotic strain ( TOMC-LAB2) when used as a starter culture in large-scale fermentations of green Spanish-style olives. The study was performed in two successive seasons (2011/2012 and 2012/2013), using about 150 tons of olives. Inoculation immediately after brining (to prevent wild initial microbiota growth) followed by re-inoculation 24 h later (to improve competitiveness) was essential for inoculum predominance. Processing early in the season (September) showed a favorable effect on fermentation and strain predominance on olives (particularly when using acidified brines containing 25 L HCl/vessel) but caused the disappearance of the target strain from both brines and olives during the storage phase. On the contrary, processing in October slightly reduced the target strain predominance on olives (70-90%) but allowed longer survival. The type of inoculum used (laboratory vs. industry pre-adapted) never had significant effects. Thus, this investigation discloses key issues for the survival and predominance of starter cultures in large-scale industrial fermentations of green Spanish-style olives. Results can be of interest for producing probiotic table olives and open new research challenges on the causes of inoculum vanishing during the storage phase.

Citing Articles

Functional foods in Mediterranean diet: exploring the functional features of vegetable case-studies obtained also by biotechnological approaches.

Bavaro A, Tarantini A, Bruno A, Logrieco A, Gallo A, Mita G Aging Clin Exp Res. 2024; 36(1):208.

PMID: 39412623 PMC: 11485090. DOI: 10.1007/s40520-024-02860-1.

Health benefits of fermented olives, olive pomace and their polyphenols: a focus on the role of lactic acid bacteria.

Montagano F, DellOrco F, Prete R, Corsetti A Front Nutr. 2024; 11:1467724.

PMID: 39360269 PMC: 11444980. DOI: 10.3389/fnut.2024.1467724.

genomic analysis of the potential probiotic CF2-10N reveals promising beneficial effects with health promoting properties.

Abriouel H, Manetsberger J, Caballero Gomez N, Benomar N Front Microbiol. 2022; 13:989824.

PMID: 36406402 PMC: 9670130. DOI: 10.3389/fmicb.2022.989824.

Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters.

Bonatsou S, Panagou E Foods. 2022; 11(19).

PMID: 36230182 PMC: 9563747. DOI: 10.3390/foods11193106.

Toxicity and preventive approaches of Fusarium derived mycotoxins using lactic acid bacteria: state of the art.

Navale V, Vamkudoth K Biotechnol Lett. 2022; 44(10):1111-1126.

PMID: 36006577 DOI: 10.1007/s10529-022-03293-4.

References

Martorana A, Alfonzo A, Settanni L, Corona O, La Croce F, Caruso T . Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives. J Sci Food Agric. 2015; 96(6):2004-17. DOI: 10.1002/jsfa.7311. View

Grounta A, Doulgeraki A, Nychas G, Panagou E . Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture. Food Microbiol. 2016; 56:35-44. DOI: 10.1016/j.fm.2015.12.002. View

Rodriguez-Gomez F, Romero-Gil V, Garcia-Garcia P, Garrido-Fernandez A, Arroyo-Lopez F . Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2. Front Microbiol. 2014; 5:467. PMC: 4153319. DOI: 10.3389/fmicb.2014.00467. View

Rodriguez-Gomez F, Romero-Gil V, Bautista-Gallego J, Garcia-Garcia P, Garrido-Fernandez A, Arroyo-Lopez F . Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters. Food Microbiol. 2014; 44:278-87. DOI: 10.1016/j.fm.2014.03.023. View

Sisto A, Lavermicocca P . Suitability of a probiotic Lactobacillus paracasei strain as a starter culture in olive fermentation and development of the innovative patented product "probiotic table olives". Front Microbiol. 2012; 3:174. PMC: 3347039. DOI: 10.3389/fmicb.2012.00174. View

Lucena-Padros H, Caballero-Guerrero B, Maldonado-Barragan A, Ruiz-Barba J . Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques. Food Microbiol. 2014; 42:154-65. DOI: 10.1016/j.fm.2014.03.020. View

Leon-Romero A, Dominguez-Manzano J, Garrido-Fernandez A, Arroyo-Lopez F, Jimenez-Diaz R . Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations. Appl Environ Microbiol. 2015; 82(2):689-95. PMC: 4711112. DOI: 10.1128/AEM.02727-15. View

De Bellis P, Valerio F, Sisto A, Lonigro S, Lavermicocca P . Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant. Int J Food Microbiol. 2010; 140(1):6-13. DOI: 10.1016/j.ijfoodmicro.2010.02.024. View

Lavermicocca P, Valerio F, Lonigro S, De Angelis M, Morelli L, Callegari M . Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food. Appl Environ Microbiol. 2005; 71(8):4233-40. PMC: 1183302. DOI: 10.1128/AEM.71.8.4233-4240.2005. View

10.

Bockelmann U, Szewzyk U, Grohmann E . A new enzymatic method for the detachment of particle associated soil bacteria. J Microbiol Methods. 2003; 55(1):201-11. DOI: 10.1016/s0167-7012(03)00144-1. View

11.

Kubota H, Senda S, Nomura N, Tokuda H, Uchiyama H . Biofilm formation by lactic acid bacteria and resistance to environmental stress. J Biosci Bioeng. 2008; 106(4):381-6. DOI: 10.1263/jbb.106.381. View

12.

Arroyo-Lopez F, Bautista-Gallego J, Dominguez-Manzano J, Romero-Gil V, Rodriguez-Gomez F, Garcia-Garcia P . Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations. Food Microbiol. 2012; 32(2):295-301. DOI: 10.1016/j.fm.2012.07.003. View

13.

Arroyo-Lopez F, Blanquet-Diot S, Denis S, Thevenot J, Chalancon S, Alric M . Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion. Front Microbiol. 2014; 5:540. PMC: 4196563. DOI: 10.3389/fmicb.2014.00540. View

14.

Blana V, Grounta A, Tassou C, Nychas G, Panagou E . Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives. Food Microbiol. 2013; 38:208-18. DOI: 10.1016/j.fm.2013.09.007. View

15.

Dominguez-Manzano J, Leon-Romero A, Olmo-Ruiz C, Bautista-Gallego J, Arroyo-Lopez F, Garrido-Fernandez A . Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation. Int J Food Microbiol. 2012; 157(2):230-8. DOI: 10.1016/j.ijfoodmicro.2012.05.011. View

16.

Tataridou M, Kotzekidou P . Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes. Int J Food Microbiol. 2015; 208:122-30. DOI: 10.1016/j.ijfoodmicro.2015.06.001. View

17.

Argyri A, Nisiotou A, Mallouchos A, Panagou E, Tassou C . Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives. Int J Food Microbiol. 2013; 171:68-76. DOI: 10.1016/j.ijfoodmicro.2013.11.003. View

18.

Romero-Gil V, Bautista-Gallego J, Rodriguez-Gomez F, Garcia-Garcia P, Jimenez-Diaz R, Garrido-Fernandez A . Evaluating the individual effects of temperature and salt on table olive related microorganisms. Food Microbiol. 2012; 33(2):178-84. DOI: 10.1016/j.fm.2012.09.015. View

19.

Ruiz-Barba J, Jimenez-Diaz R . A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olive fermentation. Food Microbiol. 2012; 30(1):253-9. DOI: 10.1016/j.fm.2011.11.004. View

20.

Arroyo-Lopez F, Romero-Gil V, Bautista-Gallego J, Rodriguez-Gomez F, Jimenez-Diaz R, Garcia-Garcia P . Potential benefits of the application of yeast starters in table olive processing. Front Microbiol. 2012; 5:34. PMC: 3927136. DOI: 10.3389/fmicb.2012.00161. View