Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain

• Published in: Applied Food Research Vol. 3; no. 2; p. 100349
• Main Authors: Alfonzo, Antonio, Craparo, Valentina, Prestianni, Rosario, Naselli, Vincenzo, Seminerio, Venera, Pirrone, Antonino, La Croce, Francesco, Settanni, Luca, Moschetti, Giancarlo, Francesca, Nicola
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01-12-2023; Elsevier
• Subjects: Acclimatisation; Fermentation; Lactic acid bacteria; Lactiplantibacillus pentosus; Nutrients; Table olives; Acclimatisation; Nutrients; Lactic acid bacteria; Table olives; Lactiplantibacillus pentosus; Fermentation
• ISSN: 2772-5022; 2772-5022
• DOI: 10.1016/j.afres.2023.100349

•The use of starter strains determined a rapid acidification of the brine.•Nutrients and activator improved the fermentation performance of L. pentosus OM13.•Dominance of starter OM13 was higher in acclimatised trials.•Trials achieved different sensory scores depending on the production protocol used.
Improving the fermentation performance of starter strains used in the fermentation of table olives is a biotechnological solution of current interest to improve the quality characteristics of the final product. The aim of this study was to evaluate the use of Lactiplantibacillus pentosus OM13 as a starter culture for the fermentation of Seville-type table olives in two different production areas: Italy and Spain. The starter strain L. pentosus OM13 was inoculated into two different table olive varieties: Nocellara del Belice in Italy and Manzanilla in Spain. Lactiplantibacillus plantarum Vege-Start 60 was used as a commercial control, while an additional control production was carried out by spontaneous fermentation. The industrial productions consisted of three different protocols, differing in the type of nutrient and the presence/absence of acclimatisation of the starter strain. All trials were subjected to microbiological monitoring, evaluation of acidification dynamics and sensory analysis of the final product. After 90 days, the pH reached values below 5 in the different treatments. The LAB reached microbial loads varying between 6.5 and 8.7 log CFU/mL throughout the monitoring period. The microbial populations of spoilage and/or potential pathogenic microorganisms were variable depending on the microbial group monitored. However, after 12 days of fermentation, Enterobacteriaceae showed values below the detection limit. In contrast, a fluctuating trend was observed for yeasts, Pseudomonadaceae and Staphylococcaceae. Sensory analyses showed variable differences depending on the technological protocol used. Table olives obtained with L. pentosus OM13 in the presence of nutrient, activator and acclimatisation period achieved higher overall acceptability values compared to the other trials. The use of adjuvants (nutrients and activators) is a strategy used in the production of table olives fermented with L. pentosus OM13 to improve the sensory characteristics of table olives.