Abstract
This paper describes the dominant bacterial species metabolically active through the industrial production of Spanish-style Manzanilla and Gordal olives. For this purpose, samples (brines and fruits) obtained at 0, 15, and 90 fermentation days were analyzed by a culture-independent approach to determine viable cells by reverse transcription of RNA and further PCR-DGGE analysis, detecting at least 7 different species. Vibrio vulnificus, Lactobacillus plantarum group, and Lactobacillus parafarraginis were present in samples from both cultivars; Lactobacillus sanfranciscensis and Halolactobacillus halophilus were detected only in Gordal samples, while Staphylococcus sp. was exclusively found at the onset of Manzanilla fermentations. Physicochemical data showed a typical fermentation profile while scanning electron microscopy confirmed the in situ biofilm formation on the olive epidermis. Different Bacillus, Staphylococcus, and Enterococcus species, not detected during the fermentation process, were also found in the solid marine salt used by the industry for preparation of brines. Elucidation of these non-lactic acid bacteria species role during fermentation is then an appealingly challenge, particularly regarding safety issues.
Highlights
The Spanish-style green olive fermentation is probably the most appreciated and popular elaboration of table olives, with approximately 60% of the worldwide table olive production
reverse transcription (RT)-PCR-DGGE profiles have revealed a low biodiversity of bacterial species through industrial fermentations of Gordal and Manzanilla olives processed according to Spanish-style
L. plantarum group and V. vulnificus were the most relevant species because of their presence in all samples obtained from fruits at the end of the fermentation process
Summary
The Spanish-style green olive fermentation is probably the most appreciated and popular elaboration of table olives, with approximately 60% of the worldwide table olive production. After that fruit usually undergo spontaneous fermentation (Garrido Fernández et al, 1997). The coexistence of diverse fungal (mainly yeasts) and bacterial [lactic acid bacteria (LAB), Enterobacteriaceae and Propionobacteriaceae] species during fermentation has been abundantly reported. The importance of these microbial groups on the quality, safety and organoleptic profile of the final products is well known (Garrido Fernández et al, 1997; Arroyo-López et al, 2012a; Hurtado et al, 2012)
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