Microbial dynamics and biodiversity of table olives fermentations: the different culture-dependent and –independent approaches
The microbial ecology of the table olive fermentation process is a complex set of dynamics in which the roles of the lactic acid bacteria (LAB) and yeast populations are closely related, and this synergism is of fundamental importance to obtain high quality products. Several studies on the ecology o...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2012-07-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | http://journal.frontiersin.org/Journal/10.3389/fmicb.2012.00245/full |
| _version_ | 1818605989480366080 |
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| author | Cristian eBotta Luca eCocolin |
| author_facet | Cristian eBotta Luca eCocolin |
| author_sort | Cristian eBotta |
| collection | DOAJ |
| description | The microbial ecology of the table olive fermentation process is a complex set of dynamics in which the roles of the lactic acid bacteria (LAB) and yeast populations are closely related, and this synergism is of fundamental importance to obtain high quality products. Several studies on the ecology of table olives, both in spontaneous fermentations and in inoculated ones, have focused on the identification and characterization of yeasts, as they play a key role in the definition of the final organoleptic profiles through the production of volatile compounds. Moreover, these are able to promote the growth of LAB, which is responsible for the stabilization of the final product through the acidification activity and the inhibition of the growth of pathogenic bacteria. The current empirical production process of table olives could be improved through the development of mixed starter cultures. These can only be developed after a deep study of the population dynamics of yeasts and LAB by means of molecular methods. Until now, most studies have exploited culture-dependent approaches to define the natural microbiota of brine and olives. These approaches have identified two main species of LAB, namely Lactobacillus plantarum and L. pentosus, while, as far as yeasts are concerned, the most frequently isolated genera are Candida, Pichia and Saccharomyces. However, there are a few studies in literature in which a culture-independent approach has been employed. This review summarizes the state of the art of the microbial ecology of table olive fermentations and it focuses on the different approaches and molecular methods that have been applied. |
| first_indexed | 2024-12-16T14:03:43Z |
| format | Article |
| id | doaj.art-6725ac57396d4c13bbef5be91e752489 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-16T14:03:43Z |
| publishDate | 2012-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-6725ac57396d4c13bbef5be91e7524892022-12-21T22:28:58ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2012-07-01310.3389/fmicb.2012.0024527593Microbial dynamics and biodiversity of table olives fermentations: the different culture-dependent and –independent approachesCristian eBotta0Luca eCocolin1University of TurinUniversity of TurinThe microbial ecology of the table olive fermentation process is a complex set of dynamics in which the roles of the lactic acid bacteria (LAB) and yeast populations are closely related, and this synergism is of fundamental importance to obtain high quality products. Several studies on the ecology of table olives, both in spontaneous fermentations and in inoculated ones, have focused on the identification and characterization of yeasts, as they play a key role in the definition of the final organoleptic profiles through the production of volatile compounds. Moreover, these are able to promote the growth of LAB, which is responsible for the stabilization of the final product through the acidification activity and the inhibition of the growth of pathogenic bacteria. The current empirical production process of table olives could be improved through the development of mixed starter cultures. These can only be developed after a deep study of the population dynamics of yeasts and LAB by means of molecular methods. Until now, most studies have exploited culture-dependent approaches to define the natural microbiota of brine and olives. These approaches have identified two main species of LAB, namely Lactobacillus plantarum and L. pentosus, while, as far as yeasts are concerned, the most frequently isolated genera are Candida, Pichia and Saccharomyces. However, there are a few studies in literature in which a culture-independent approach has been employed. This review summarizes the state of the art of the microbial ecology of table olive fermentations and it focuses on the different approaches and molecular methods that have been applied.http://journal.frontiersin.org/Journal/10.3389/fmicb.2012.00245/fullEcologyTable OlivesFermentationsmolecular methods |
| spellingShingle | Cristian eBotta Luca eCocolin Microbial dynamics and biodiversity of table olives fermentations: the different culture-dependent and –independent approaches Frontiers in Microbiology Ecology Table Olives Fermentations molecular methods |
| title | Microbial dynamics and biodiversity of table olives fermentations: the different culture-dependent and –independent approaches |
| title_full | Microbial dynamics and biodiversity of table olives fermentations: the different culture-dependent and –independent approaches |
| title_fullStr | Microbial dynamics and biodiversity of table olives fermentations: the different culture-dependent and –independent approaches |
| title_full_unstemmed | Microbial dynamics and biodiversity of table olives fermentations: the different culture-dependent and –independent approaches |
| title_short | Microbial dynamics and biodiversity of table olives fermentations: the different culture-dependent and –independent approaches |
| title_sort | microbial dynamics and biodiversity of table olives fermentations the different culture dependent and independent approaches |
| topic | Ecology Table Olives Fermentations molecular methods |
| url | http://journal.frontiersin.org/Journal/10.3389/fmicb.2012.00245/full |
| work_keys_str_mv | AT cristianebotta microbialdynamicsandbiodiversityoftableolivesfermentationsthedifferentculturedependentandindependentapproaches AT lucaecocolin microbialdynamicsandbiodiversityoftableolivesfermentationsthedifferentculturedependentandindependentapproaches |