Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

被引:29
|
作者
Benitez-Cabello, Antonio [1 ]
Rodriguez-Gomez, Francisco [1 ]
Lourdes Morales, M. [2 ]
Garrido-Fernandez, Antonio [1 ]
Jimenez-Diaz, Rufino [1 ]
Noe Arroyo-Lopez, Francisco [1 ]
机构
[1] Inst Grasa CSIC, Dept Biotecnol Alimentos, Ctra Utrera Km 1,Edificio 46, Seville 41013, Spain
[2] Univ Seville, Fac Farm, Dept Nutr & Bromatol, Area Nutr & Bromatol,Toxicol & Med Legal, C-P Garcia Gonzalez 2, E-41012 Seville, Spain
关键词
table olives; starter cultures; GC-MC analysis; volatile composition; LACTOBACILLUS-PENTOSUS; METABOLOME; MICROBIOTA; ABILITY; SURFACE;
D O I
10.3390/foods8080280
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them. After fermentation (65 days), their volatile profiles in brines were determined by gas chromatography-mass spectrometry analysis. A total of 131 volatile compounds were found, but only 71 showed statistical differences between at least, two fermentation processes. The major chemical groups were alcohols (32), ketones (14), aldehydes (nine), and volatile phenols (nine). Results showed that inoculation with Lactobacillus strains, especially L. pentosus Lp13, reduced the formation of volatile compounds. On the contrary, inoculation with W. anomalus Y12 increased their concentrations with respect to the spontaneous process, mainly of 1-butanol, 2-phenylethyl acetate, ethanol, and 2-methyl-1-butanol. Furthermore, biplot and biclustering analyses segregated fermentations inoculated with Lp13 and Y12 from the rest of the processes. The use of sequential lactic acid bacteria and yeasts inocula, or their mixture, in Spanish-style green table olive fermentation could be advisable practice for producing differentiated and high-quality products with improved aromatic profile.
引用
收藏
页数:17
相关论文
共 50 条
  • [1] Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
    Lopez-Garcia, Elio
    Romero-Gil, Veronica
    Arroyo-Lopez, Francisco Noe
    Benitez-Cabello, Antonio
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2024, 417
  • [2] Diversity and enumeration of halophilic and alkaliphilic bacteria in Spanish-style green table-olive fermentations
    Lucena-Padros, Helena
    Luis Ruiz-Barba, Jose
    FOOD MICROBIOLOGY, 2016, 53 : 53 - 62
  • [3] Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation
    Aponte, Maria
    Blaiotta, Giuseppe
    La Croce, Francesco
    Mazzaglia, Agata
    Farina, Vittorio
    Settanni, Luca
    Moschetti, Giancarlo
    FOOD MICROBIOLOGY, 2012, 30 (01) : 8 - 16
  • [4] Bacterial metataxonomic analysis of industrial Spanish-style green table olive fermentations
    Lopez-Garcia, Elio
    Benitez-Cabello, Antonio
    Rodriguez-Gomez, Francisco
    Jimenez-Diaz, Rufino
    Arroyo-Lopez, Francisco Noe
    FOOD CONTROL, 2022, 137
  • [5] Delving into the bacterial diversity of spoiled green Manzanilla Spanish-style table olive fermentations
    Arroyo-Lopez, Francisco Noe
    Benitez-Cabello, Antonio
    Romero-Gil, Veronica
    Rodriguez-Gomez, Francisco
    Garrido-Fernandez, Antonio
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2021, 359
  • [6] Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations
    Arroyo-Lopez, F. N.
    Bautista-Gallego, J.
    Dominguez-Manzano, J.
    Romero-Gil, V.
    Rodriguez-Gomez, F.
    Garcia-Garcia, P.
    Garrido-Fernandez, A.
    Jimenez-Diaz, R.
    FOOD MICROBIOLOGY, 2012, 32 (02) : 295 - 301
  • [7] Lactic acid bacteria in table olive fermentations
    Durán Quintana, M.C.
    Romero Barranco, C.
    García García, P.
    Brenes Balbuena, M.
    Garrido Fernández, A.
    Grasas y Aceites, 48 (05): : 297 - 311
  • [8] PCR-DGGE assessment of the bacterial diversity in Spanish-style green table-olive fermentations
    Lucena-Padros, Helena
    Jimenez, Esther
    Maldonado-Barragan, Antonio
    Rodriguez, Juan M.
    Luis Ruiz-Barba, Jose
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2015, 205 : 47 - 53
  • [9] Lactic acid bacteria in table olive fermentations.
    Quintana, MCD
    Barranco, CR
    Garcia, PG
    Balbuena, MB
    Fernandez, AG
    GRASAS Y ACEITES, 1997, 48 (05) : 297 - 311
  • [10] Spanish-style green table olive shelf-life
    Higinio Sanchez-Gomez, Antonio
    Garcia-Garcia, Pedro
    Garrido Fernandez, Antonio
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2013, 48 (08): : 1559 - 1568