NaOH-Debittering Induces Changes in Bacterial Ecology during Table Olives Fermentation
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چکیده
منابع مشابه
NaOH-Debittering Induces Changes in Bacterial Ecology during Table Olives Fermentation
Limited information is available on the impact of the NaOH treatment on table olive fermentations, and for this reason a polyphasic approach has been adopted here to investigate its effect on the fermentation dynamics and bacterial biodiversity. The microbial counts of the main groups involved in the transformation have not shown any differences, apart from a more prompt start of the fermentati...
متن کاملIdentificationtion of Phenolic Compounds in Table Olives and Samples of Brines during Table Olives Fermentation: Biological and Antimicrobial Activity
Table olives are one of the most important traditional fermented vegetables in Southern European (Italy, Greece and Spain) countries. In the Greek-style production system, the fruits are placed directly into the brine, thus allowing the natural fermentation to take place. The spontaneous fermentations, that can last 8–12 months, are driven by mixed populations of microorganisms, mainly the epip...
متن کاملIsolation of megaritolactones and other bioactive metabolites from 'megaritiki' table olives and debittering water.
'Megaritiki' is an olive cultivar widely used in Greece for the production of low polyphenol olive oil and table olives. To investigate possible metabolic differentiation in comparison with other varieties, the composition of 'Megaritiki' olive fruits and wastewaters from the debittering procedure was studied. Moreover, the recovery of bioactive metabolites from wastewater using adsorption resi...
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Background: Table olives are nutritionally a complete food and considered as one of the oldest fermented products. This study aimed to evaluate the effect of Lactiplantibacillus plantarum 11 as a starter culture on the fermentation of table olives at two incubation temperatures 22 and 30 °C and different salt concentrations (0, 4, 8, and 12% m/v) of sodium chloride (NaCl). Methods: The ferment...
متن کاملCharacteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions.
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 b...
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ژورنال
عنوان ژورنال: PLoS ONE
سال: 2013
ISSN: 1932-6203
DOI: 10.1371/journal.pone.0069074