文章基本信息

标题：Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study
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作者：Antonio Paba ; Luigi Chessa ; Elisabetta Daga 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：2
页码：135-149
DOI：10.3390/foods9020135
出版社：MDPI Publishing
摘要：Twenty-seven Lactobacillus pentosus strains, and the undefined starter for table olives from which they were isolated, were characterised for their technological properties: tolerance to low temperature, high salt concentration, alkaline pH, and olive leaf extract; acidifying ability; oleuropein degradation; hydrogen peroxide and lactic acid production. Two strains with appropriate technological properties were selected. Then, table olive fermentation in vats, with the original starter, the selected strains, and without starter (spontaneous fermentation) were compared. Starters affected some texture profile parameters. The undefined culture resulted in the most effective Enterobacteriaceae reduction, acidification and olive debittering, while the selected strains batch showed the lowest antioxidant activity. Our results show that the best candidate strains cannot guarantee better fermentation performance than the undefined biodiverse mix from which they originate.
关键词：undefined biodiverse starters; autochtonous cultures; lactic acid bacteria; Lactobacillus pentosus ; Tonda di Cagliari; table olive; phenolic compounds; oleuropein undefined biodiverse starters ; autochtonous cultures ; lactic acid bacteria ; Lactobacillus pentosus ; Tonda di Cagliari ; table olive ; phenolic compounds ; oleuropein