A Review on Adventitious Lactic Acid Bacteria from Table Olives

Area of Science:

• Food Microbiology
• Fermentation Science
• Applied Microbiology

Background:

• Spontaneous fermentation is the primary natural method for table olive processing.
• Lactic acid bacteria (LAB) are key players in table olive fermentation.
• There is a growing global interest in table olive-derived LAB, particularly in Mediterranean regions.

Purpose of the Study:

• To review and analyze worldwide literature on table olive-borne LAB over the past two decades.
• To explore correlations between LAB strains, olive processing methods, olive types, and geographical origins.
• To assess the potential of native LAB for commercial starter cultures in table olive fermentation.

Main Methods:

• Comprehensive literature search of 197 reports published in the last 20 years.
• Analysis of data concerning LAB species, genera, olive cultivars, processing styles (natural, Spanish-style), and geographic locations.
• Identification of frequently isolated LAB genera and species, and their associations with specific olive types and regions.

Main Results:

• Over 40 LAB species from nine genera have been identified in table olives.
• Lactobacillus is the most frequently cited genus, with L. plantarum and L. pentosus being the most common species globally.
• Specific LAB species exhibit associations with particular olive cultivars and geographical regions (e.g., L. parafarraginis with Spanish Manzanilla, L. paraplantarum with Greek Kalamata).
• Processing methods vary by region: Spain primarily uses Spanish-style for green olives, while Italy and Greece use natural and Spanish-style for green and black olives.

Conclusions:

• Native LAB possess significant potential for use as starter cultures in table olive fermentation.
• Further research and development are necessary to translate this potential into commercial applications.
• Understanding regional and cultivar-specific LAB dynamics is crucial for optimizing table olive fermentation processes.