Abstract
Τable olive is one of the main fermented vegetable worldwide and can be processed as treated or natural product. Lactic Acid Bacteria (LAB) are responsible for the fermentation of treated olives. The aim of this work was to study the technological characteristics and the potential probiotic properties of LAB isolated from Cypriot green table olives. This is the first comprehensive report on the isolation and characterization of LAB isolates retrieved from Cypriot green table olives. From a collection of 92 isolates from spontaneously fermenting green olives, 64 g positive isolates were firstly identified to genus level using biochemical tests, and secondly to species level using multiplex species specific polymerase chain reaction (PCR) amplifications of the sodA gene. Moreover, each of our isolates were tested for their technological and probiotics properties, as well as for their safety characteristics, using biochemical and molecular methods, in order to be used as starter cultures. Finally, to discriminate the most promising isolates on the base of their technological and probiotics properties, Principal component analysis was used. All the isolates were identified as Enteroccocus faecium, having interesting technological properties, while pathogenicity determinants were absent. Principal component analysis showed that some isolates had a combination of the tested parameters. These findings demonstrate that enteroccoci from Cypriot table olives should be considered as a new source of potential starter cultures for fermented products, having possibly promising technological and probiotic attributes.
Highlights
Table olive is considered the most well-known among fermented foods in the Mediterranean area, constituting an important sector for the agro-industrial economy
Principal component analysis showed that some isolates had a combination of the tested parameters. These findings demonstrate that enteroccoci from Cypriot table olives should be considered as a new source of potential starter cultures for fermented products, having possibly promising technological and probiotic attributes
In accordance with our results, in other study it was found that Lactic Acid Bacteria (LAB) from Spanish style fermented “Bella di Cerignola” table olives were the predominant microorganisms, having a population of 6.74 ± 0.16 log10 cfu/g, at the end of fermentation process, while yeasts population was limited [30]
Summary
Table olive is considered the most well-known among fermented foods in the Mediterranean area, constituting an important sector for the agro-industrial economy. Olives are the fruits produced by the olive tree (Olea europea). World production reach an average of 2.3 million tons per year, while the Mediterranean region is the main producer [1]. Most table olives (60% of the total production) are prepared following the Spanish-style (alkali treated green olives). Nowadays, producers have displayed renewed and increasing interest in Greek-style fermentation, prepared with directly brined fruits [2]. Among the microorganisms involved in the fermentation process, Lactic Acid Bacteria (LAB)
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