« Previous AbstractOptimization of a large-volume injection method for compound-specific isotope analysis of polycyclic aromatic compounds at trace concentrations    Next AbstractRecovery from pheromone-induced arrest of the yeast cell cycle: alpha-factor binding and mutants that show pheromone-independent arrest of cell division »

Front Microbiol

Title:		Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardo and Leccino table olives
Author(s):		Bleve G; Tufariello M; Durante M; Perbellini E; Ramires FA; Grieco F; Cappello MS; De Domenico S; Mita G; Tasioula-Margari M; Logrieco AF;
Address:		"Unita Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy. Agricola Nuova Generazione Soc. Coop. Martano, Italy. Department of Chemistry, Section of Food Chemistry, University of Ioannina Ioannina, Greece. Consiglio Nazionale delle Ricerche- Istituto di Scienze delle Produzioni Alimentari Bari, Italy"
Journal Title:		Front Microbiol
Year:		2014
Volume:		20141028
Issue:
Page Number:		570 -
DOI:		10.3389/fmicb.2014.00570
ISSN/ISBN:		1664-302X (Print) 1664-302X (Electronic) 1664-302X (Linking)
Abstract:		"Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering treatment. Evolution of sugars, organic acids, alcohols, mono, and polyphenol compounds and volatile compounds associated with the fermentative metabolism of yeasts and bacteria throughout the natural fermentation process of the two Italian olive cultivars Cellina di Nardo and Leccino were determined. A protocol was developed and applied aimed at the technological characterization of lactic acid bacteria (LAB) and yeast strains as possible candidate autochthonous starters for table olive fermentation from Cellina di Nardo and Leccino cultivars. The study of the main physic-chemical parameters and volatile compounds during fermentation helped to determine chemical descriptors that may be suitable for monitoring olive fermentation. In both the analyzed table olive cultivars, aldehydes proved to be closely related to the first stage of fermentation (30 days), while higher alcohols (2-methyl-1-propanol; 3-methyl-1-butanol), styrene, and o-cymene were associated with the middle stage of fermentation (90 days) and acetate esters with the final step of olive fermentation (180 days)"
Keywords:		fermented food lactic acid bacteria table olives volatile compounds yeast;
Notes:		"PubMed-not-MEDLINEBleve, Gianluca Tufariello, Maria Durante, Miriana Perbellini, Ezio Ramires, Francesca A Grieco, Francesco Cappello, Maria S De Domenico, Stefania Mita, Giovanni Tasioula-Margari, Maria Logrieco, Antonio F eng Switzerland 2014/11/13 Front Microbiol. 2014 Oct 28; 5:570. doi: 10.3389/fmicb.2014.00570. eCollection 2014"