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Microorganisms

Title:		Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives
Author(s):		Alfonzo A; Naselli V; Gaglio R; Settanni L; Corona O; La Croce F; Vagnoli P; Krieger-Weber S; Francesca N; Moschetti G;
Address:		"Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, Italy. Geolive Belice S.r.l., S.S. 115 Km dir. Marinella, 91022 Castelvetrano, Italy. Lallemand Italia, Via Rossini 14/B, 37060 Castel D'Azzano, Italy. Lallemand, Office Korntal-Munchingen, In den Seiten 53, 70825 Korntal-Munchingen, Germany"
Journal Title:		Microorganisms
Year:		2023
Volume:		20230323
Issue:		4
Page Number:		-
DOI:		10.3390/microorganisms11040825
ISSN/ISBN:		2076-2607 (Print) 2076-2607 (Electronic) 2076-2607 (Linking)
Abstract:		"The aim of this study was to evaluate the fermentation performance of the commercial starter Lactiplantibacillus pentosus OM13 with four nutrients (A, B, C, and D) that differed in the following ingredients: starch, sugars, maltodextrin, inactivated yeast, inactivated yeast rich in amino acids, inactivated yeast rich in mannoproteins, and salt (NaCl). For this purpose, six different experimental productions of Nocellara del Belice table olives were carried out. During transformation, the fermentation process was monitored by measuring pH and plate counts for lactic acid bacteria (LAB), yeasts, Enterobacteriaceae, Staphylococcaceae, and Pseudodomondaceae populations. At the end of the production process, each trial was subjected to volatile organic compound analysis and sensory evaluation. The addition of the different nutrients resulted in a significant reduction in pH (around 2.5 points) after 3 days of fermentation. At the same time, a significant increase in the number of LAB populations (> 6.6 log CFU/mL) was observed for all trials. Volatile organic compound (VOC) analysis revealed the presence of 39 compounds. In this study, nutrient C was optimal for improving the fermentation activity of L. pentosus OM13. These results provide elements for the implementation of experimental protocols to reduce product losses and improve sensory characteristics"
Keywords:		lactic acid bacteria nutrient start culture table olives volatile organic compounds;
Notes:		"PubMed-not-MEDLINEAlfonzo, Antonio Naselli, Vincenzo Gaglio, Raimondo Settanni, Luca Corona, Onofrio La Croce, Francesco Vagnoli, Paola Krieger-Weber, Sibylle Francesca, Nicola Moschetti, Giancarlo eng B7521002300001/The publication was made with the co-financing of the European Union - FESR or FSE, PON Research and Innovation 2014-2020 - DM 1062/2021./ Switzerland 2023/04/28 Microorganisms. 2023 Mar 23; 11(4):825. doi: 10.3390/microorganisms11040825"