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Microbes in the Production of Fermented Foods01:27

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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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Lactic acid bacteria from fermented table olives.

Albert Hurtado1, Cristina Reguant, Albert Bordons

  • 1Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Campus Sescelades N4, c/ Marcel.lí Domingo 1, 43007 Tarragona, Catalonia, Spain.

Food Microbiology
|April 6, 2012
PubMed
Summary
This summary is machine-generated.

Table olives are fermented vegetables, primarily by lactic acid bacteria (LAB). While treated olives rely solely on LAB, natural olives involve competition with yeasts, impacting flavor and LAB development. Lactobacillus species dominate these fermentations.

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Area of Science:

  • Food Microbiology
  • Fermentation Science
  • Agricultural Science

Background:

  • Table olives are globally significant fermented vegetables, processed either naturally or through alkaline treatment before brining.
  • Lactic acid bacteria (LAB) are established as the primary fermenters in treated olives.
  • Natural olive fermentation involves a microbial competition between LAB and yeasts, with yeasts contributing to flavor and aroma.

Purpose of the Study:

  • To review the microbial ecology of table olive fermentation, focusing on lactic acid bacteria (LAB).
  • To discuss factors influencing olive fermentation and LAB activity.
  • To explore current research trends in LAB from table olives, including probiotics and bacteriocins.

Main Methods:

  • Literature review of microbial studies on table olive fermentation.
  • Analysis of factors affecting LAB development, including pH, temperature, salinity, polyphenols, and nutrients.
  • Synthesis of current research on LAB applications, such as starter cultures, detection methods, bacteriocin production, and probiotic potential.

Main Results:

  • The genus Lactobacillus, particularly Lactobacillus plantarum and Lactobacillus pentosus, are the predominant LAB in table olive fermentations.
  • Yeasts play a secondary role in natural olive fermentation, influencing flavor and aroma.
  • Key factors influencing fermentation include pH, temperature, NaCl concentration, polyphenol content, and nutrient availability.

Conclusions:

  • Lactic acid bacteria, especially Lactobacillus species, are crucial for table olive fermentation.
  • Understanding fermentation dynamics and influencing factors is key to optimizing olive processing.
  • Table olives represent a promising source for probiotic applications and bacteriocin research.