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标题：Table Olives More than a Fermented Food
本地全文：下载
作者：Giorgia Perpetuini ; Roberta Prete ; Natalia Garcia-Gonzalez 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：178-193
DOI：10.3390/foods9020178
出版社：MDPI Publishing
摘要：Table olives are one of the oldest vegetable fermented foods in the Mediterranean area. Beside their economic impact, fermented table olives represent also an important healthy food in the Mediterranean diet, because of their high content of bioactive and health-promoting compounds. However, olive fermentation is still craft-based following traditional processes, which can lead to a not fully predictable final product with the risk of spontaneous alterations. Nowadays, food industries have to face consumer demands for safe and healthy products. This review offers an overview about the main technologies used for olive fermentation and the role of lactic acid bacteria and yeasts characterizing this niche during the fermentation. Particular attention is offered to the selection and use of microorganisms as starter cultures to fasten and improve the safety of table olives. The development and implementation of multifunctional starter cultures in order to obtain heath-oriented table olives is also discussed.
关键词：table olives; starter cultures; LAB; yeasts; fermented food; probiotic table olives; non-dairy probiotics table olives ; starter cultures ; LAB ; yeasts ; fermented food ; probiotic table olives ; non-dairy probiotics