The Experts below are selected from a list of 1860 Experts worldwide ranked by ideXlab platform
Rufino Jimenezdiaz - One of the best experts on this subject based on the ideXlab platform.
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formation of in vitro mixed species biofilms by Lactobacillus pentosus and yeasts isolated from spanish style green table olive fermentations
Applied and Environmental Microbiology, 2016Co-Authors: Angela Leonromero, Antonio Garridofernandez, F N Arroyolopez, Jesus Dominguezmanzano, Rufino JimenezdiazAbstract:The present work details the in vitro interactions between Lactobacillus pentosus and yeast strains isolated from table olive processing to form mixed biofilms. Among the different pairs assayed, the strongest biofilms were obtained from L. pentosus and Candida boidinii strain cocultures. However, biofilm formation was inhibited in the presence of d-(+)-mannose. In addition, biofilm formation by C. boidinii monoculture was stimulated in the absence of cell-cell contact with L. pentosus. Scanning electron microscopy revealed that a sort of "sticky" material formed by the yeasts contributed to substrate adherence. Hence, the data obtained in this work suggest that yeast-lactobacilli biofilms may be favored by the presence of a specific mate of yeast and L. pentosus, and that more than one mechanism might be implicated in the biofilm formation. This knowledge will help in the design of appropriate mixed starter cultures of L. pentosus-yeast species pairs that are able to improve the quality and safety of Spanish-style green table olive processing.
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table olive fermentation with multifunctional Lactobacillus pentosus strains
Food Control, 2013Co-Authors: Francisco Rodriguezgomez, Rufino Jimenezdiaz, J Bautistagallego, F N Arroyolopez, Veronica Romerogil, Antonio Garridofernandez, Pedro GarciagarciaAbstract:Abstract This study assesses the technological characteristics and the dominance in brines of four selected potential probiotic Lactobacillus pentosus strains during green table olive Spanish-style fermentations. When compared with the spontaneous process, the use of these microorganisms as starter led to higher lactic acid bacteria than yeast populations, a decrease in Enterobacteriaceae levels and a faster acidification of the brines. Microbial changes were properly modelled with equations including both growth and death phases. Diverse genetic profiles among the lactic acid bacteria populations were found at the end of fermentation. Hence, inoculation using the current green olive processing technology guaranteed the development of the typical Spanish-style with, as shown by discriminant function analysis, some distinctive characteristic processes, according to strains, but did not assure per se the imposition of the selected strain in the cover brines.
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a novel Lactobacillus pentosus paired starter culture for spanish style green olive fermentation
Food Microbiology, 2012Co-Authors: Jose Luis Ruizbarba, Rufino JimenezdiazAbstract:Abstract A new starter culture consisting of two Lactobacillus pentosus strains was developed and successfully used for Spanish-style green olive fermentations in an industrial study. The inoculum, consisting of L. pentosus LP RJL2 and LP RJL3 strains, was inoculated in 10,000 kg glass fiber containers at 10 6 CFU/ml and 10 5 CFU/ml, final concentration respectively, in five different olive processing plants in the south of Spain. As a control, uninoculated fermentors were also used. In all inoculated fermentors, the paired starter rapidly colonized the brines to dominate the natural microbiota and persisted throughout fermentation. A decline in pH to reach about 5.0 was achieved in the first 15–20 days, reaching about 4.0 at the end of the process. The lactic acid concentration in brines increased rapidly in the first 20 days of fermentation (0.3–0.4 g/100 ml) to give values higher than 0.8 g/100 ml at the end of the process. In contrast, increasing lactic acid concentration was slower in uninoculated than in the inoculated brines, and the final concentrations were lower. Although reaching similar values at the end of the process, the decline in pH in uninoculated fermentors was slower than in the inoculated ones. These results show the efficacy of the new starter culture to control the lactic acid fermentation of Spanish-style green olives.
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culture conditions determine the balance between two different exopolysaccharides produced by Lactobacillus pentosus lps26
Applied and Environmental Microbiology, 2006Co-Authors: Jorgeignacio Sanchez, Rufino Jimenezdiaz, Beatriz Martinez, Rafael Guillen, Ana RodriguezAbstract:Lactobacillus pentosus LPS26, isolated from a natural fermentation of green olives, produces a capsular polymer constituted of two exopolysaccharides (EPS): EPS A, a high-molecular-weight (high-Mw) polysaccharide (1.9 × 106 Da) composed of glucose and rhamnose (3:1), and EPS B, a low-Mw polysaccharide (3.3 × 104 Da) composed of glucose and mannose (3:1). Fermentation experiments in a chemically semidefined medium with different carbon sources (glucose, fructose, mannitol, and lactose) showed that all of them except fructose supported EPS A production rather than EPS B production. The influence of temperature and pH was further analyzed. As the temperature dropped, increased synthesis of both EPS was detected. The control of pH especially enhanced EPS B production. With regard to this, the maximum total EPS production (514 mg liter−1) was achieved at a suboptimal growth temperature (20°C) and pH 6.0. Continuous cultures showed that EPS A, synthesized mainly at low dilution rates, is clearly dependent on the growth rate, whereas EPS B synthesis was hardly affected. EPS production was also detected in supplemented skimmed milk, but no increase on the viscosity of the fermented milk was recorded. This could be linked to the high proportion of the low-Mw polysaccharide produced in these conditions in contrast to that observed in culture media. Overall, the present study shows that culture conditions have a clear impact on the type and concentration of EPS produced by strain LPS26, and consequently, these conditions should be carefully selected for optimization and application studies. Finally, it should be noted that this is, to our knowledge, the first report on EPS production by L. pentosus.
F N Arroyolopez - One of the best experts on this subject based on the ideXlab platform.
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multiple genome sequences of Lactobacillus pentosus strains isolated from biofilms on the skin of fermented green table olives
Microbiology Resource Announcements, 2019Co-Authors: Beatriz Calerodelgado, F N Arroyolopez, Antonio J Perezpulido, Antonio Benitezcabello, Antonio M Martinplatero, Carlos S Casimirosoriguer, Manuel Martinezbueno, Rufino Jimenez DiazAbstract:The draft genome sequences of five Lactobacillus pentosus strains isolated from biofilms on the skin of green table olives are presented here. These genome sequences will assist in revealing the potential probiotic properties of these strains, as the intake of fermented olives implicates the passage of millions of Lactobacillus spp. throughout a consumer's gastrointestinal tract.
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Lactobacillus pentosus is the dominant species in spoilt packaged alorena de malaga table olives
Lwt - Food Science and Technology, 2016Co-Authors: Veronica Romerogil, Francisco Rodriguezgomez, Antonio Garridofernandez, Pedro Garciagarcia, F N ArroyolopezAbstract:Abstract The present study focused on investigating a peculiar spoilage of traditional Alorena de Malaga table olives characterized by the formation of whitish and soft regions on the olive surface. To determine its causes, the main microbiological and physicochemical changes in 50 commercial packages were monitored until the alteration in appearance (63 days). Colour and firmness of fruits deteriorated progressively in the packaged olives during storage. Sugar in brines (7.5 g/L) remained stable during the first month and then decreased gradually (5.0 g/L) while, in parallel, the lactic acid bacteria population and titratable acidity increased. After two months of storage, evidence of spoilage was noticed, coinciding with the maximal lactic acid bacteria populations in fruit (>6.5 log 10 CFU/g). The spoilage affected ∼25% of the fruits within packages. The microbial species detected in the product after packaging were Enterobacter gergoviae and Lactobacillus plantarum among bacteria, and Candida tropicalis , Candida parapsilosis , and Lodderomyces elongisporus among the yeasts while Lactobacillus pentosus was the dominant species in the spoilt packages. A specific biotype of L. pentosus was only detected in the damaged fruits. Further studies will be made to confirm the association between the spoilage and the presence of this L. pentosus biotype.
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formation of in vitro mixed species biofilms by Lactobacillus pentosus and yeasts isolated from spanish style green table olive fermentations
Applied and Environmental Microbiology, 2016Co-Authors: Angela Leonromero, Antonio Garridofernandez, F N Arroyolopez, Jesus Dominguezmanzano, Rufino JimenezdiazAbstract:The present work details the in vitro interactions between Lactobacillus pentosus and yeast strains isolated from table olive processing to form mixed biofilms. Among the different pairs assayed, the strongest biofilms were obtained from L. pentosus and Candida boidinii strain cocultures. However, biofilm formation was inhibited in the presence of d-(+)-mannose. In addition, biofilm formation by C. boidinii monoculture was stimulated in the absence of cell-cell contact with L. pentosus. Scanning electron microscopy revealed that a sort of "sticky" material formed by the yeasts contributed to substrate adherence. Hence, the data obtained in this work suggest that yeast-lactobacilli biofilms may be favored by the presence of a specific mate of yeast and L. pentosus, and that more than one mechanism might be implicated in the biofilm formation. This knowledge will help in the design of appropriate mixed starter cultures of L. pentosus-yeast species pairs that are able to improve the quality and safety of Spanish-style green table olive processing.
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fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus tomc lab2
Frontiers in Microbiology, 2014Co-Authors: Francisco Rodriguezgomez, Veronica Romerogil, Antonio Garridofernandez, Pedro Garciagarcia, F N ArroyolopezAbstract:Dairy products are currently the main carriers of probiotic microorganisms to the human body. However, the development of new matrices for probiotic delivery is convenient for intolerant to milk (or its derivatives) and those requiring low-cholesterol diet consumers. The present work focused on the fortification of previously fermented green Spanish style olives with the autochthonous putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2. The fortification was carried out by inoculating the bacteria into the packing brines using Manzanilla fruits from three different processes: i) spontaneously fermented (F1), ii) fermented using L. pentosus TOMC-LAB2 as starter (F2), and iii) spontaneously fermented and then thermally treated (F3). Data showed that all inoculated treatments had higher population levels (5.49, 4.41 and 6.77 log10 cfu/cm2) than their respective controls (1.66, 4.33 and 0.0 log10 cfu/cm2, for F1, F2 and F3 treatments, respectively). The presence of L. pentosus TOMC-LAB2 on olive surface was confirmed by rep-PCR, with a recovery frequency at the end of the shelf life (200 days) of 52.6, 57.9 and 100.0% for F1, F2 and F3 treatments, respectively. Thus, results obtained in this work show the ability of this microorganism to survive under packing conditions for long period of times as well as to colonize the olive surface which is the food finally ingested by consumers. This opens the possibility for the development of a new and simply probiotic fortified olive product.
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table olive fermentation with multifunctional Lactobacillus pentosus strains
Food Control, 2013Co-Authors: Francisco Rodriguezgomez, Rufino Jimenezdiaz, J Bautistagallego, F N Arroyolopez, Veronica Romerogil, Antonio Garridofernandez, Pedro GarciagarciaAbstract:Abstract This study assesses the technological characteristics and the dominance in brines of four selected potential probiotic Lactobacillus pentosus strains during green table olive Spanish-style fermentations. When compared with the spontaneous process, the use of these microorganisms as starter led to higher lactic acid bacteria than yeast populations, a decrease in Enterobacteriaceae levels and a faster acidification of the brines. Microbial changes were properly modelled with equations including both growth and death phases. Diverse genetic profiles among the lactic acid bacteria populations were found at the end of fermentation. Hence, inoculation using the current green olive processing technology guaranteed the development of the typical Spanish-style with, as shown by discriminant function analysis, some distinctive characteristic processes, according to strains, but did not assure per se the imposition of the selected strain in the cover brines.
Antonio Garridofernandez - One of the best experts on this subject based on the ideXlab platform.
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Lactobacillus pentosus is the dominant species in spoilt packaged alorena de malaga table olives
Lwt - Food Science and Technology, 2016Co-Authors: Veronica Romerogil, Francisco Rodriguezgomez, Antonio Garridofernandez, Pedro Garciagarcia, F N ArroyolopezAbstract:Abstract The present study focused on investigating a peculiar spoilage of traditional Alorena de Malaga table olives characterized by the formation of whitish and soft regions on the olive surface. To determine its causes, the main microbiological and physicochemical changes in 50 commercial packages were monitored until the alteration in appearance (63 days). Colour and firmness of fruits deteriorated progressively in the packaged olives during storage. Sugar in brines (7.5 g/L) remained stable during the first month and then decreased gradually (5.0 g/L) while, in parallel, the lactic acid bacteria population and titratable acidity increased. After two months of storage, evidence of spoilage was noticed, coinciding with the maximal lactic acid bacteria populations in fruit (>6.5 log 10 CFU/g). The spoilage affected ∼25% of the fruits within packages. The microbial species detected in the product after packaging were Enterobacter gergoviae and Lactobacillus plantarum among bacteria, and Candida tropicalis , Candida parapsilosis , and Lodderomyces elongisporus among the yeasts while Lactobacillus pentosus was the dominant species in the spoilt packages. A specific biotype of L. pentosus was only detected in the damaged fruits. Further studies will be made to confirm the association between the spoilage and the presence of this L. pentosus biotype.
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formation of in vitro mixed species biofilms by Lactobacillus pentosus and yeasts isolated from spanish style green table olive fermentations
Applied and Environmental Microbiology, 2016Co-Authors: Angela Leonromero, Antonio Garridofernandez, F N Arroyolopez, Jesus Dominguezmanzano, Rufino JimenezdiazAbstract:The present work details the in vitro interactions between Lactobacillus pentosus and yeast strains isolated from table olive processing to form mixed biofilms. Among the different pairs assayed, the strongest biofilms were obtained from L. pentosus and Candida boidinii strain cocultures. However, biofilm formation was inhibited in the presence of d-(+)-mannose. In addition, biofilm formation by C. boidinii monoculture was stimulated in the absence of cell-cell contact with L. pentosus. Scanning electron microscopy revealed that a sort of "sticky" material formed by the yeasts contributed to substrate adherence. Hence, the data obtained in this work suggest that yeast-lactobacilli biofilms may be favored by the presence of a specific mate of yeast and L. pentosus, and that more than one mechanism might be implicated in the biofilm formation. This knowledge will help in the design of appropriate mixed starter cultures of L. pentosus-yeast species pairs that are able to improve the quality and safety of Spanish-style green table olive processing.
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fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus tomc lab2
Frontiers in Microbiology, 2014Co-Authors: Francisco Rodriguezgomez, Veronica Romerogil, Antonio Garridofernandez, Pedro Garciagarcia, F N ArroyolopezAbstract:Dairy products are currently the main carriers of probiotic microorganisms to the human body. However, the development of new matrices for probiotic delivery is convenient for intolerant to milk (or its derivatives) and those requiring low-cholesterol diet consumers. The present work focused on the fortification of previously fermented green Spanish style olives with the autochthonous putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2. The fortification was carried out by inoculating the bacteria into the packing brines using Manzanilla fruits from three different processes: i) spontaneously fermented (F1), ii) fermented using L. pentosus TOMC-LAB2 as starter (F2), and iii) spontaneously fermented and then thermally treated (F3). Data showed that all inoculated treatments had higher population levels (5.49, 4.41 and 6.77 log10 cfu/cm2) than their respective controls (1.66, 4.33 and 0.0 log10 cfu/cm2, for F1, F2 and F3 treatments, respectively). The presence of L. pentosus TOMC-LAB2 on olive surface was confirmed by rep-PCR, with a recovery frequency at the end of the shelf life (200 days) of 52.6, 57.9 and 100.0% for F1, F2 and F3 treatments, respectively. Thus, results obtained in this work show the ability of this microorganism to survive under packing conditions for long period of times as well as to colonize the olive surface which is the food finally ingested by consumers. This opens the possibility for the development of a new and simply probiotic fortified olive product.
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table olive fermentation with multifunctional Lactobacillus pentosus strains
Food Control, 2013Co-Authors: Francisco Rodriguezgomez, Rufino Jimenezdiaz, J Bautistagallego, F N Arroyolopez, Veronica Romerogil, Antonio Garridofernandez, Pedro GarciagarciaAbstract:Abstract This study assesses the technological characteristics and the dominance in brines of four selected potential probiotic Lactobacillus pentosus strains during green table olive Spanish-style fermentations. When compared with the spontaneous process, the use of these microorganisms as starter led to higher lactic acid bacteria than yeast populations, a decrease in Enterobacteriaceae levels and a faster acidification of the brines. Microbial changes were properly modelled with equations including both growth and death phases. Diverse genetic profiles among the lactic acid bacteria populations were found at the end of fermentation. Hence, inoculation using the current green olive processing technology guaranteed the development of the typical Spanish-style with, as shown by discriminant function analysis, some distinctive characteristic processes, according to strains, but did not assure per se the imposition of the selected strain in the cover brines.
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use of a d optimal mixture design to estimate the effects of diverse chloride salts on the growth parameters of Lactobacillus pentosus
Food Microbiology, 2009Co-Authors: F N Arroyolopez, J Bautistagallego, M C Duranquintana, A Chiesa, Antonio GarridofernandezAbstract:The effects of NaCl, KCl, CaCl(2), and MgCl(2) and their mixtures on the ionic strength (IS) of the medium and the growth parameters of Lactobacillus pentosus were studied by means of a D-optimal mixture experimental design with constrains (total salt concentration CaCl(2)>NaCl>KCl. Within the experimental region, the lag phase duration (lambda) was mainly affected by NaCl and CaCl(2) and the interaction KCl with MgCl(2). The maximum specific growth rate (mu(max)) decreased as NaCl (the highest effect), CaCl(2), and MgCl(2) increased (regardless of the presence or not of previous NaCl); low KCl concentrations had a stimulating effect on mu(max), but its overall effect showed a similar trend to the other salts. The maximum population reached (N(max)) was the least affected parameter and decreased as NaCl and CaCl(2) concentrations increased regardless of the presence of the other salts. The equations that expressed the growth parameters as a function of the diverse chloride salts, within the limits assayed, were developed and the corresponding z- and harmonic Z-values were estimated.
Donghyun Kim - One of the best experts on this subject based on the ideXlab platform.
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Lactobacillus pentosus var plantarum c29 increases the protective effect of soybean against scopolamine induced memory impairment in mice
International Journal of Food Sciences and Nutrition, 2015Co-Authors: Daehyoung Yoo, Donghyun KimAbstract:Biological activities of soybean saponins are dependent on their metabolism by gut microbiota, which generate absorbable bioactive metabolites. Therefore, to enhance the pharmacological effect of soybean, we fermented defatted soybean powder (SP) with Lactobacillus pentosus var. plantarum C29 and measured its protective effect against scopolamine-induced memory impairment in mice using the passive avoidance, Y-maze and Morris water maze tasks. Fermentation increased soyasapogenol B, genistein and daidzein content of soybean and enhanced the protective effect of soybean against scopolamine-induced memory impairment. Additionally, compared with the exthanol extract of soybean, fermented SP (FSP) increased the expression of brain-derived neurotrophic factor (BDNF) in the hippocampi of scopolamine-treated mice. Furthermore, FSP inhibited acetylcholinesterase (AChE) activity in vitro and ex vivo. These findings suggest that C29 fermentation might increase the ameliorating effect of soybean against memory impairments by inhibiting AChE activity and increasing BDNF expression.
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Lactobacillus pentosus var plantarum c29 ameliorates memory impairment and inflammaging in a d galactose induced accelerated aging mouse model
Anaerobe, 2014Co-Authors: Jaeyeon Woo, Myung Joo Han, Kyungah Kim, Seeun Jang, Donghyun KimAbstract:Aging is associated with Alzheimer's disease (AD), cardiovascular disease and cancer. Oxidative stress is considered as a major factor that accelerates the aging process. To understand the ability of lactic acid bacteria to ameliorate memory impairment caused by aging, we investigated the effect of Lactobacillus pentosus var. plantarum (C29), which is known to protect against scopolamine-induced memory impairment, on oxidative stress (D-galactose)-induced memory impairment in mice. D-Galactose was subcutaneously injected to 20-week old male C57BL/6J mice for 10 weeks, with oral administration of C29 for the final 5 weeks. Excessive intake of D-galactose not only impaired memory, which was indicated by passive avoidance, Y-maze, and Morris water-maze tasks, but also reduced the expression of brain-derived neurotrophic factor (BDNF) and hippocampal doublecortin (DCX) and the activation of cAMP response element-binding protein (CREB). C29 treatment ameliorated D-galactose-induced memory impairment and reversed the suppression of BDNF and DCX expression and CREB activation. Moreover, C29 decreased the expression of a senescence marker p16 and inflammation markers p-p65, p-FOXO3a, cyclooxygenase (COX)-2, and inducible NO synthase (iNOS). C29 treatment inhibited D-galactose-induced expression of M1 polarization markers tumor necrosis factor-α and arginase II, and attenuated the d-galactose-suppressed expression of M2 markers IL-10, arginase I and CD206. Taken together, these findings suggest that C29 may ameliorate memory impairment and M1 macrophage-polarized inflammation caused by aging.
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Lactobacillus pentosus var plantarum c29 protects scopolamine induced memory deficit in mice
Journal of Applied Microbiology, 2012Co-Authors: Ilhoon Jung, M A Jung, Eui Jong Kim, Myung Joo Han, Donghyun KimAbstract:Aims In the preliminary study, kimchi, a traditional food fermented with Chinese cabbage, protected scopolamine-induced mouse memory deficit in passive avoidance test. Therefore, we screened protective ingredients, particularly lactic acid bacteria, from Chinese cabbage kimchi against scopolamine-induced memory deficit in mice. Methods and Results Lactic acid bacteria, isolated from Chinese cabbage kimchi, were identified by 16S rDNA sequence analysis, G+C content and cellular fatty acid composition and sugar fermentation test. Memory deficit was induced in mice by intraperitoneally injecting with scopolamine. Kimchi, particularly its supernatant, protected scopolamine-induced memory deficit in mice in passive avoidance test. Of kimchi ingredients, a lactic acid bacterium, strain C29, potently protected scopolamine-induced memory deficit in mice. C29 was a gram-positive, catalase-negative, anaerobic and non-motile rod. Its pylogenetic property was near to Lactobacillus pentosus (99%) and Lact. plantarum (99%). However, C29 fermented inulin and L-rhamnose and grew in pH 3 and at 45°C in contrast with Lact. pentosus and Lact. plantarum. Therefore, it named to be Lact pentosus var. plantarum C29. The strain C29 protected scopolamine-induced memory deficit in Y-maze and Morris water maze tests. Furthermore, C29 increased hippocampal BDNF and p-CREB expressions, which were reduced by scopolamine. Conclusion Lactobacillus pentosus var. plantarum C29 may protect memory deficit by inducing BDNF and p-CREB expressions. Significance and Impact of the Study Lactic acid bacteria, such as Lact pentosus var. plantarum C29, may prevent memory deficit and its contained fermented foods may be beneficial for dementia.
Pedro Garciagarcia - One of the best experts on this subject based on the ideXlab platform.
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Lactobacillus pentosus is the dominant species in spoilt packaged alorena de malaga table olives
Lwt - Food Science and Technology, 2016Co-Authors: Veronica Romerogil, Francisco Rodriguezgomez, Antonio Garridofernandez, Pedro Garciagarcia, F N ArroyolopezAbstract:Abstract The present study focused on investigating a peculiar spoilage of traditional Alorena de Malaga table olives characterized by the formation of whitish and soft regions on the olive surface. To determine its causes, the main microbiological and physicochemical changes in 50 commercial packages were monitored until the alteration in appearance (63 days). Colour and firmness of fruits deteriorated progressively in the packaged olives during storage. Sugar in brines (7.5 g/L) remained stable during the first month and then decreased gradually (5.0 g/L) while, in parallel, the lactic acid bacteria population and titratable acidity increased. After two months of storage, evidence of spoilage was noticed, coinciding with the maximal lactic acid bacteria populations in fruit (>6.5 log 10 CFU/g). The spoilage affected ∼25% of the fruits within packages. The microbial species detected in the product after packaging were Enterobacter gergoviae and Lactobacillus plantarum among bacteria, and Candida tropicalis , Candida parapsilosis , and Lodderomyces elongisporus among the yeasts while Lactobacillus pentosus was the dominant species in the spoilt packages. A specific biotype of L. pentosus was only detected in the damaged fruits. Further studies will be made to confirm the association between the spoilage and the presence of this L. pentosus biotype.
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fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus tomc lab2
Frontiers in Microbiology, 2014Co-Authors: Francisco Rodriguezgomez, Veronica Romerogil, Antonio Garridofernandez, Pedro Garciagarcia, F N ArroyolopezAbstract:Dairy products are currently the main carriers of probiotic microorganisms to the human body. However, the development of new matrices for probiotic delivery is convenient for intolerant to milk (or its derivatives) and those requiring low-cholesterol diet consumers. The present work focused on the fortification of previously fermented green Spanish style olives with the autochthonous putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2. The fortification was carried out by inoculating the bacteria into the packing brines using Manzanilla fruits from three different processes: i) spontaneously fermented (F1), ii) fermented using L. pentosus TOMC-LAB2 as starter (F2), and iii) spontaneously fermented and then thermally treated (F3). Data showed that all inoculated treatments had higher population levels (5.49, 4.41 and 6.77 log10 cfu/cm2) than their respective controls (1.66, 4.33 and 0.0 log10 cfu/cm2, for F1, F2 and F3 treatments, respectively). The presence of L. pentosus TOMC-LAB2 on olive surface was confirmed by rep-PCR, with a recovery frequency at the end of the shelf life (200 days) of 52.6, 57.9 and 100.0% for F1, F2 and F3 treatments, respectively. Thus, results obtained in this work show the ability of this microorganism to survive under packing conditions for long period of times as well as to colonize the olive surface which is the food finally ingested by consumers. This opens the possibility for the development of a new and simply probiotic fortified olive product.
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table olive fermentation with multifunctional Lactobacillus pentosus strains
Food Control, 2013Co-Authors: Francisco Rodriguezgomez, Rufino Jimenezdiaz, J Bautistagallego, F N Arroyolopez, Veronica Romerogil, Antonio Garridofernandez, Pedro GarciagarciaAbstract:Abstract This study assesses the technological characteristics and the dominance in brines of four selected potential probiotic Lactobacillus pentosus strains during green table olive Spanish-style fermentations. When compared with the spontaneous process, the use of these microorganisms as starter led to higher lactic acid bacteria than yeast populations, a decrease in Enterobacteriaceae levels and a faster acidification of the brines. Microbial changes were properly modelled with equations including both growth and death phases. Diverse genetic profiles among the lactic acid bacteria populations were found at the end of fermentation. Hence, inoculation using the current green olive processing technology guaranteed the development of the typical Spanish-style with, as shown by discriminant function analysis, some distinctive characteristic processes, according to strains, but did not assure per se the imposition of the selected strain in the cover brines.
