Abstract
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.
Highlights
Table olive is one of the most important fermented vegetable of the food industry in the western countries, especially in the Mediterranean basin, with Spain, Turkey, Egypt, Italy, and Greece as the main producers
FORTIFICATION OF OLIVES Packed olives were fortified with overnight cultures of strain L. pentosus TOMC-LAB2 ( LAB2), previously selected because of their potential probiotic characteristics (BautistaGallego et al, 2013), ability of adhesion to olive epidermis (ArroyoLópez et al, 2012), good performance as starter in previous fermentation trials performed at laboratory scale (RodríguezGómez et al, 2013), and high survival to simulated in vitro human digestions (0.74%)
After fermentation (6 months), three different types of fruits where placed in new fresh brine and inoculated with a putative probiotic bacteria (LAB2) just before closing the containers
Summary
Table olive is one of the most important fermented vegetable of the food industry in the western countries, especially in the Mediterranean basin, with Spain, Turkey, Egypt, Italy, and Greece as the main producers. The following favorable effects have been documented: improvement of food digestibility and lactose assimilation, modulation of the immune response, reduction of hypercholesterolemia, prevention of intestinal infections, cancer, food allergies, and constipation (Champagne and Gardner, 2005). To these favorable aspects, we have to add that table olives might be considered as a functional food itself because of their high content in antioxidant compounds, vitamins, dietary fiber, and anticancer compounds (Garrido Fernández et al, 2001; Reyes-Zurita et al, 2009)
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