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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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García-Serrano P, Brenes-Álvarez M, Romero C, Medina E, García-García P, Brenes M. Physicochemical and microbiological assessment of commercial dehydrated black olives. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/06/2022]
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Tang Y, Chen G, Wang D, Hu R, Li H, Liu S, Zhang Q, Ming J, Chi Y. Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113084] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Michailidou S, Trikka F, Pasentsis K, Petrovits GE, Kyritsi M, Argiriou A. Insights into the evolution of Greek style table olives microbiome stored under modified atmosphere: Biochemical implications on the product quality. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108286] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Caridi A, Panebianco F, Scibetta S, Schena L. Selection of yeasts for their anti‐mold activity and prospective use in table olive fermentation. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14259] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Andrea Caridi
- Department AGRARIA Mediterranea University of Reggio Calabria Reggio Calabria Italy
| | - Felice Panebianco
- Department AGRARIA Mediterranea University of Reggio Calabria Reggio Calabria Italy
| | - Silvia Scibetta
- Department AGRARIA Mediterranea University of Reggio Calabria Reggio Calabria Italy
| | - Leonardo Schena
- Department AGRARIA Mediterranea University of Reggio Calabria Reggio Calabria Italy
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Campus M, Değirmencioğlu N, Comunian R. Technologies and Trends to Improve Table Olive Quality and Safety. Front Microbiol 2018; 9:617. [PMID: 29670593 PMCID: PMC5894437 DOI: 10.3389/fmicb.2018.00617] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Accepted: 03/16/2018] [Indexed: 12/17/2022] Open
Abstract
Table olives are the most widely consumed fermented food in the Mediterranean countries. Peculiar processing technologies are used to process olives, which are aimed at the debittering of the fruits and improvement of their sensory characteristics, ensuring safety of consumption at the same time. Processors demand for novel techniques to improve industrial performances, while consumers' attention for natural and healthy foods has increased in recent years. From field to table, new techniques have been developed to decrease microbial load of potential spoilage microorganisms, improve fermentation kinetics and ensure safety of consumption of the packed products. This review article depicts current technologies and recent advances in the processing technology of table olives. Attention has been paid on pre processing technologies, some of which are still under-researched, expecially physical techniques, such ad ionizing radiations, ultrasounds and electrolyzed water solutions, which are interesting also to ensure pesticide decontamination. The selections and use of starter cultures have been extensively reviewed, particularly the characterization of Lactic Acid Bacteria and Yeasts to fasten and safely drive the fermentation process. The selection and use of probiotic strains to address the request for functional foods has been reported, along with salt reduction strategies to address health concerns, associated with table olives consumption. In this respect, probiotics enriched table olives and strategies to reduce sodium intake are the main topics discussed. New processing technologies and post packaging interventions to extend the shelf life are illustrated, and main findings in modified atmosphere packaging, high pressure processing and biopreservaton applied to table olive, are reported and discussed.
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Affiliation(s)
- Marco Campus
- Agris Sardegna, Agricultural Research Agency of Sardinia, Sassari, Italy
| | - Nurcan Değirmencioğlu
- Department of Food Processing, Bandirma Vocational High School, Bandirma Onyedi Eylül University, Bandirma, Turkey
| | - Roberta Comunian
- Agris Sardegna, Agricultural Research Agency of Sardinia, Sassari, Italy
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