Nocellara Etnea and Geracese table olives are produced according to traditional process, in which lacticacid bacteria (LAB) and yeasts are the dominant microorganisms. With the aim to evaluate the effect ofselected starter cultures on dynamics of bacterial population during fermentation and on growth/survival of Listeria spp. artificially inoculated into the olive brine, a polyphasic approach based on thecombination of culturing and PCR-DGGE analysis was applied.Plating results showed a different concentration of the major bacterial groups considered amongcultivars and the beneficial effect of LAB starters, which clearly inhibited Enterobacteriaceae. Moreover,results indicated that the brine conditions applied did not support the growth/survival of Listeriamonocytogenes strain, artificially inoculated, highlighting the importance of selecting right fermentationparameters for assuring microbiological safety of the final products. Comparison of DGGE profile ofNocellara Etnea and Geracese table olives, displayed a great difference among cultivars, revealing a widebiodiversity within Lactobacillus population during Geracese olives fermentation. Based on cloning andsequencing of the most dominant amplicons, the presence, among others, of Lactobacillus paracollinoidesand Lactobacillus coryniformis in Geracese table olives was revealed in table olives for the first time.

Diversity of bacterial population of table olives assessed by PCR-DGGE analysis

RANDAZZO, CINZIA LUCIA;Pitino I;CAGGIA, Cinzia
2012-01-01

Abstract

Nocellara Etnea and Geracese table olives are produced according to traditional process, in which lacticacid bacteria (LAB) and yeasts are the dominant microorganisms. With the aim to evaluate the effect ofselected starter cultures on dynamics of bacterial population during fermentation and on growth/survival of Listeria spp. artificially inoculated into the olive brine, a polyphasic approach based on thecombination of culturing and PCR-DGGE analysis was applied.Plating results showed a different concentration of the major bacterial groups considered amongcultivars and the beneficial effect of LAB starters, which clearly inhibited Enterobacteriaceae. Moreover,results indicated that the brine conditions applied did not support the growth/survival of Listeriamonocytogenes strain, artificially inoculated, highlighting the importance of selecting right fermentationparameters for assuring microbiological safety of the final products. Comparison of DGGE profile ofNocellara Etnea and Geracese table olives, displayed a great difference among cultivars, revealing a widebiodiversity within Lactobacillus population during Geracese olives fermentation. Based on cloning andsequencing of the most dominant amplicons, the presence, among others, of Lactobacillus paracollinoidesand Lactobacillus coryniformis in Geracese table olives was revealed in table olives for the first time.
2012
Lactic acid bacteria ; Geracese cultivar ; culture-independent approach
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11769/34215
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