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Traina C, Ferrocino I, Bonciolini A, Cardenia V, Lin X, Rantsiou K, Cocolin L. Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods. Int J Food Microbiol 2024; 417:110688. [PMID: 38615425 DOI: 10.1016/j.ijfoodmicro.2024.110688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 03/15/2024] [Accepted: 03/27/2024] [Indexed: 04/16/2024]
Abstract
Taggiasca table olives are typical of Liguria, a Northwestern Italian region, produced with a spontaneous fermentation carried out by placing the raw drupes directly into brine with a salt concentration of 8-12 % w/v. Such concentrations limit the development of unwanted microbes and favor the growth of yeasts. This process usually lasts up to 8 months. Yeasts are found throughout the entire fermentation process and they are mainly involved in the production of volatile organic compounds, which strongly impact the quality of the final product. The aim of this study was to evaluate the dynamics of autochthonous yeasts in brines and olives in a spontaneous process with no lye pre-treatment or addition of acids in the fermenting brine with 10 % NaCl (w/v) in two batches during 2021 harvest. Three hundred seventy-three yeast colonies were isolated, characterized by rep-PCR and identified by the D1/D2 region of the 26S rRNA gene sequencing. Mycobiota was also studied by 26S rRNA gene metataxonomics, while metabolome was assessed through GC-MS analysis. Traditional culture-dependent methods showed the dominance of Candida diddensiae, Wickerhamomyces anomalus, Pichia membranifaciens and Aureobasidium pullulans, with differences in species distribution between batches, sampling time and type of sample (olives/brines). Amplicon-based sequencing confirmed the dominance of W. anomalus in batch 1 throughout the entire fermentation, while Cyteromyces nyonsensis and Aureobasidium spp. were most abundant in the fermentation in batch 2. Volatilome results were analyzed and correlated to the mycobiota data, confirming differences between fermentation stages. Given the high appreciation for this traditional food, this study helps elucidate the mycobiota associated to Taggiasca cv. table olives and its relationship with the quality of the final product.
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Affiliation(s)
- Chiara Traina
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy
| | - Ambra Bonciolini
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy
| | - Vladimiro Cardenia
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy
| | - Xinping Lin
- Biotechnology National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Kalliopi Rantsiou
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy
| | - Luca Cocolin
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy.
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Gounari Z, Bonatsou S, Ferrocino I, Cocolin L, Papadopoulou OS, Panagou EZ. Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methods. Int J Food Microbiol 2023; 398:110226. [PMID: 37120943 DOI: 10.1016/j.ijfoodmicro.2023.110226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/11/2023] [Accepted: 04/19/2023] [Indexed: 05/02/2023]
Abstract
In the present study, the physicochemical (pH, water activity, moisture content, salt concentration) classical plate counts (total viable counts, yeasts, lactic acid bacteria, Staphylococcus aureus, Pseudomonas spp., Enterobacteriaceae) and amplicon sequencing of naturally black dry-salted olives obtained from different retail outlets of the Greek market were investigated. According to the results, the values of the physicochemical characteristics presented great variability among the samples. Specifically, pH and water activity (aw) values ranged between 4.0 and 5.0, as well as between 0.58 and 0.91, respectively. Moisture content varied between 17.3 and 56.7 % (g Η2Ο/100 g of olive pulp), whereas salt concentration ranged from 5.26 to 9.15 % (g NaCl/100 g of olive pulp). No lactic acid bacteria, S. aureus, Pseudomonas spp. and Enterobacteriaceae were detected. The mycobiota consisted of yeasts that were further characterized and identified by culture-dependent (rep-PCR, ITS-PCR, and RFLP) and amplicon target sequencing (ATS). Pichia membranifaciens, Candida sorbosivorans, Citeromyces nyonsensis, Candida etchelsii, Wickerhamomyces subpelliculosus, Candida apicola, Wickerhamomyces anomalus, Torulaspora delbrueckii and Candida versatilis were the dominant species according to ITS sequencing (culture-dependent), while ATS revealed the dominance of C. etchelsii, Pichia triangularis, P. membranifaciens, and C. versatilis among samples. The results of this study demonstrated considerable variability in quality attributes among the different commercial samples of dry-salted olives, reflecting a lack of standardization in the processing of this commercial style. However, the majority of the samples were characterized by satisfactory microbiological and hygienic quality and complied with the requirements of the trade standard for table olives of the International Olive Council (IOC) for this processing style in terms of salt concentration. In addition, the diversity of yeast species was elucidated for the first time in commercially available products, increasing our knowledge on the microbial ecology of this traditional food. Further investigation into the technological and multifunctional traits of the dominant yeast species may result in better control during dry-salting and enhance the quality and shelf-life of the final product.
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Affiliation(s)
- Zoe Gounari
- Agricultural University of Athens, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Laboratory of Microbiology and Biotechnology of Foods, Iera Odos 75, Athens 11855, Greece
| | - Stamatoula Bonatsou
- Agricultural University of Athens, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Laboratory of Microbiology and Biotechnology of Foods, Iera Odos 75, Athens 11855, Greece
| | - Ilario Ferrocino
- University of Turin, Department of Agricultural, Forestry and Food Sciences, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy
| | - Luca Cocolin
- University of Turin, Department of Agricultural, Forestry and Food Sciences, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy
| | - Olga S Papadopoulou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DIMITRA, S. Venizelou 1, Lycovrissi 14123, Attiki, Greece
| | - Efstathios Z Panagou
- Agricultural University of Athens, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Laboratory of Microbiology and Biotechnology of Foods, Iera Odos 75, Athens 11855, Greece.
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Penland M, Deutsch SM, Falentin H, Pawtowski A, Poirier E, Visenti G, Le Meur C, Maillard MB, Thierry A, Mounier J, Coton M. Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations. Front Microbiol 2020; 11:586614. [PMID: 33133054 PMCID: PMC7578400 DOI: 10.3389/fmicb.2020.586614] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Accepted: 09/02/2020] [Indexed: 12/15/2022] Open
Abstract
French PDO Nyons black table olives are produced according to a traditional slow spontaneous fermentation in brine. The manufacture and unique sensorial properties of these olives thus only rely on the autochthonous complex microbiota. This study aimed at unraveling the microbial communities and dynamics of Nyons olives during a 1.5-year-long spontaneous fermentation to determine the main microbial drivers and link microbial species to key metabolites. Fermentations were monitored at a local producer plant at regular time intervals for two harvests and two olive types (organically and conventionally grown) using culture-dependent and metabarcoding (ITS2 for fungi, V3-V4 region for bacteria) approaches. Olives and brines were also sampled for volatiles, organic acids and phenolic compounds. No major differences in microbiota composition were observed according to olive type or harvest period. Throughout the fermentation, yeasts were clearly the most dominant. ITS2 sequencing data revealed complex fungal diversity dominated by Citeromyces nyonsensis, Wickerhamomyces anomalus, Zygotorulaspora mrakii, Candida boidinii and Pichia membranifaciens species. Bacterial communities were dominated by the Celerinatantimonas genus, while lactic acid bacteria remained scarce. Clear shifts in microbial communities and biochemical profiles were observed during fermentation and, by correlating metabolites and microbiota changes, four different phases were distinguished. During the first 7 days, phase I, a fast decrease of filamentous fungal and bacterial populations was observed. Between days 21 and 120, phase II, W. anomalus and C. nyonsensis for fungi and Celerinatantimonas diazotrophica for bacteria dominated the fermentation and were linked to the pH decrease and citric acid production. Phase III, between 120 and 183 days, was characterized by an increase in acids and esters and correlated to increased abundances of Z. mrakii, P. membranifaciens and C. boidinii. During the last months of fermentation, phase IV, microbial communities were dominated by P. membranifaciens and C. boidinii. Both species were strongly correlated to an increase in fruity esters and alcohol abundances. Overall, this study provides an in-depth understanding about microbial species succession and how the microbiota shapes the final distinct olive characteristics. It also constitutes a first step to identify key drivers of this fermentation.
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Affiliation(s)
- Marine Penland
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France.,STLO, INRAE, Institut Agro, Rennes, France
| | | | | | - Audrey Pawtowski
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | - Elisabeth Poirier
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | - Giorgia Visenti
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | - Christophe Le Meur
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | | | | | - Jérôme Mounier
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
| | - Monika Coton
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
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Ruiz-Moyano S, Esperilla A, Hernández A, Benito MJ, Casquete R, Martín-Vertedor D, Pérez-Nevado F. Application of ISSR-PCR as a rapid method for clustering and typing of yeasts isolated from table olives. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.044] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Citeromyces cibodasensis sp. nov., a novel yeast species isolated from leaf litter in Indonesia. MYCOSCIENCE 2018. [DOI: 10.1016/j.myc.2018.03.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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