Abstract
In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them. After fermentation (65 days), their volatile profiles in brines were determined by gas chromatography-mass spectrometry analysis. A total of 131 volatile compounds were found, but only 71 showed statistical differences between at least, two fermentation processes. The major chemical groups were alcohols (32), ketones (14), aldehydes (nine), and volatile phenols (nine). Results showed that inoculation with Lactobacillus strains, especially L. pentosus Lp13, reduced the formation of volatile compounds. On the contrary, inoculation with W. anomalus Y12 increased their concentrations with respect to the spontaneous process, mainly of 1-butanol, 2-phenylethyl acetate, ethanol, and 2-methyl-1-butanol. Furthermore, biplot and biclustering analyses segregated fermentations inoculated with Lp13 and Y12 from the rest of the processes. The use of sequential lactic acid bacteria and yeasts inocula, or their mixture, in Spanish-style green table olive fermentation could be advisable practice for producing differentiated and high-quality products with improved aromatic profile.
Highlights
Table olives are a fermented vegetable with a pronounced influence on the Mediterranean diet and culture
At the 19th day of fermentation, Lactic acid bacteria (LAB) inoculum imposition was determined by molecular methods, finding that the frequency of isolation of the strains LPG1, Lp13 and Lpl15 in their inoculated treatments (T1, T2, and T3, respectively) were 100%
The statistical approach used in the present work has allowed identifying the main modification in the volatile profile produced by inoculation with diverse starter cultures
Summary
Table olives are a fermented vegetable with a pronounced influence on the Mediterranean diet and culture. The most common processing styles are: (a) alkali-treated green olives (Spanish-style);. Lactic acid bacteria (LAB) are the main beneficial microorganisms found in the fermentation of Spanish-style green table olives [3], but yeasts are always present and provide exciting technological and probiotic features [4]. Together, they form stable biofilms on the olive surface [5,6,7,8] which are ingested by consumers. The interest in multifunctional starters with adequate technological properties and probiotic potential, as well as the efforts for finding synergy between these two groups of microorganism, has strongly increased.
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