Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters
Fermented foods such as table olives are produced through a spontaneous process that has been improved over the years, ensuring the safety and quality of the final product. The aim of the present work was to study the action of starter cultures of lactic acid bacteria (<i>Lacticaseibacillus rh...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-01-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/10/1/53 |
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| author | Despina Vougiouklaki Sophia Letsiou Iliana Mavrokefalidou Efstathia Tsakali Simen Akkermans Jan F. M. Van Impe Dimitra Houhoula |
| author_facet | Despina Vougiouklaki Sophia Letsiou Iliana Mavrokefalidou Efstathia Tsakali Simen Akkermans Jan F. M. Van Impe Dimitra Houhoula |
| author_sort | Despina Vougiouklaki |
| collection | DOAJ |
| description | Fermented foods such as table olives are produced through a spontaneous process that has been improved over the years, ensuring the safety and quality of the final product. The aim of the present work was to study the action of starter cultures of lactic acid bacteria (<i>Lacticaseibacillus rhamnosus</i> GG ATCC53103, <i>Levilactobacillus brevis</i> ATCC8287, and <i>Lactiplantibacillus plantarum</i> ATCC14917) which were previously shown to have probiotic and antioxidant potential during the fermentation of natural Greek-style black olives (Kalamata) in brine containing 6% (w/v) NaCl at a temperature of 20 °C for a period of 150 days. At a molecular level, the main metabolites in every fermentation process were identified using an HPLC method. The results showed that the concentration of the metabolites increased gradually, developing a stable pattern after the 90th day of fermentation. In addition, the DL-p-hydroxyphenyllactic acid (OH-PLA) was identified as the phenolic acid with the highest concentration, independently of the selected starter culture. Microbial genomic DNA was also extracted from the olives’ surface at the final stages of fermentation (150 days) and was subjected to 16S rRNA sequencing using the Nanopore MinION™ NGS tool, enabling a comprehensive analysis of the microbial community. According to the findings, the most abundant genera were <i>Lactobacillus</i> and <i>Leuconostoc</i>. To the best of our knowledge, this is the first study exploring these particular starters for olive fermentation. |
| first_indexed | 2024-03-08T10:57:04Z |
| format | Article |
| id | doaj.art-389fa3811c2c4558a23049eb3b3019e3 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-08T10:57:04Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-389fa3811c2c4558a23049eb3b3019e32024-01-26T16:23:53ZengMDPI AGFermentation2311-56372024-01-011015310.3390/fermentation10010053Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as StartersDespina Vougiouklaki0Sophia Letsiou1Iliana Mavrokefalidou2Efstathia Tsakali3Simen Akkermans4Jan F. M. Van Impe5Dimitra Houhoula6Department of Food Science and Technology, Faculty of Food Sciences, University of West Attica, 12461 Athens, GreeceDepartment of Food Science and Technology, Faculty of Food Sciences, University of West Attica, 12461 Athens, GreeceDepartment of Food Science and Technology, Faculty of Food Sciences, University of West Attica, 12461 Athens, GreeceDepartment of Food Science and Technology, Faculty of Food Sciences, University of West Attica, 12461 Athens, GreeceDepartment of Chemical Engineering, BioTeC + Chemical and Biochemical Process Technology and Control, KU Leuven, 9000 Gent, BelgiumDepartment of Chemical Engineering, BioTeC + Chemical and Biochemical Process Technology and Control, KU Leuven, 9000 Gent, BelgiumDepartment of Food Science and Technology, Faculty of Food Sciences, University of West Attica, 12461 Athens, GreeceFermented foods such as table olives are produced through a spontaneous process that has been improved over the years, ensuring the safety and quality of the final product. The aim of the present work was to study the action of starter cultures of lactic acid bacteria (<i>Lacticaseibacillus rhamnosus</i> GG ATCC53103, <i>Levilactobacillus brevis</i> ATCC8287, and <i>Lactiplantibacillus plantarum</i> ATCC14917) which were previously shown to have probiotic and antioxidant potential during the fermentation of natural Greek-style black olives (Kalamata) in brine containing 6% (w/v) NaCl at a temperature of 20 °C for a period of 150 days. At a molecular level, the main metabolites in every fermentation process were identified using an HPLC method. The results showed that the concentration of the metabolites increased gradually, developing a stable pattern after the 90th day of fermentation. In addition, the DL-p-hydroxyphenyllactic acid (OH-PLA) was identified as the phenolic acid with the highest concentration, independently of the selected starter culture. Microbial genomic DNA was also extracted from the olives’ surface at the final stages of fermentation (150 days) and was subjected to 16S rRNA sequencing using the Nanopore MinION™ NGS tool, enabling a comprehensive analysis of the microbial community. According to the findings, the most abundant genera were <i>Lactobacillus</i> and <i>Leuconostoc</i>. To the best of our knowledge, this is the first study exploring these particular starters for olive fermentation.https://www.mdpi.com/2311-5637/10/1/53Kalamata oliveslactic acid bacteriastarter culturesolive fermentationGreek-style fermentationmicrobiological analysis |
| spellingShingle | Despina Vougiouklaki Sophia Letsiou Iliana Mavrokefalidou Efstathia Tsakali Simen Akkermans Jan F. M. Van Impe Dimitra Houhoula Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters Fermentation Kalamata olives lactic acid bacteria starter cultures olive fermentation Greek-style fermentation microbiological analysis |
| title | Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters |
| title_full | Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters |
| title_fullStr | Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters |
| title_full_unstemmed | Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters |
| title_short | Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters |
| title_sort | fermentation of kalamata natural black olives using selected lactic acid bacteria as starters |
| topic | Kalamata olives lactic acid bacteria starter cultures olive fermentation Greek-style fermentation microbiological analysis |
| url | https://www.mdpi.com/2311-5637/10/1/53 |
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