New procedure to pre-select lactic acid bacteria able to control table-olive fermentation

Bibliographic Details
Main Author: Caridi, Andrea
Publication Date: 2022
Other Authors: Panebianco, Felice, De Bruno, Alessandra, Piscopo, Amalia, Martorana, Alessandra, Sidari, Rossana
Format: Article
Language: eng
Source: Acta scientiarum. Technology (Online)
DOI: 10.4025/actascitechnol.v44i1.57309
Download full: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/57309
Summary: Using 35 artisanal Calabrian table-olive brines, 153 strains of lactic acid bacteria were isolated. A screening procedure was designed, involving the following steps: 1) Gram stain, cellular morphology, homolactic fermentation, acidifying activity in MRS broth; 2) growth in olive paste with NaCl 11%; 3) increase of the antioxidant activity; 4) identification of the best strains. The proposed procedure allows an evaluation of the technological aptitude of lactic acid bacteria to ferment table olives excluding, cheaply and easily, all those strains definitely unable to act as starter. The use of olive paste as a screening medium allows the resistance of the new isolates against olive phenolic compounds to be tested. The selection of strains able to increase the antioxidant power of olive paste can improve the shelf-life of table olives.
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spelling New procedure to pre-select lactic acid bacteria able to control table-olive fermentation New procedure to pre-select lactic acid bacteria able to control table-olive fermentation antioxidant power; Lactobacillus pentosus; olive paste; screening; shelf-life; starter culture.antioxidant power; Lactobacillus pentosus; olive paste; screening; shelf-life; starter culture.Using 35 artisanal Calabrian table-olive brines, 153 strains of lactic acid bacteria were isolated. A screening procedure was designed, involving the following steps: 1) Gram stain, cellular morphology, homolactic fermentation, acidifying activity in MRS broth; 2) growth in olive paste with NaCl 11%; 3) increase of the antioxidant activity; 4) identification of the best strains. The proposed procedure allows an evaluation of the technological aptitude of lactic acid bacteria to ferment table olives excluding, cheaply and easily, all those strains definitely unable to act as starter. The use of olive paste as a screening medium allows the resistance of the new isolates against olive phenolic compounds to be tested. The selection of strains able to increase the antioxidant power of olive paste can improve the shelf-life of table olives.Using 35 artisanal Calabrian table-olive brines, 153 strains of lactic acid bacteria were isolated. A screening procedure was designed, involving the following steps: 1) Gram stain, cellular morphology, homolactic fermentation, acidifying activity in MRS broth; 2) growth in olive paste with NaCl 11%; 3) increase of the antioxidant activity; 4) identification of the best strains. The proposed procedure allows an evaluation of the technological aptitude of lactic acid bacteria to ferment table olives excluding, cheaply and easily, all those strains definitely unable to act as starter. The use of olive paste as a screening medium allows the resistance of the new isolates against olive phenolic compounds to be tested. The selection of strains able to increase the antioxidant power of olive paste can improve the shelf-life of table olives.Universidade Estadual De Maringá2022-01-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/5730910.4025/actascitechnol.v44i1.57309Acta Scientiarum. Technology; Vol 44 (2022): Publicação contínua; e57309Acta Scientiarum. Technology; v. 44 (2022): Publicação contínua; e573091806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/57309/751375153458Copyright (c) 2022 Acta Scientiarum. Technologyhttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCaridi, AndreaPanebianco, Felice De Bruno, Alessandra Piscopo, Amalia Martorana, Alessandra Sidari, Rossana 2022-02-17T14:27:36Zoai:periodicos.uem.br/ojs:article/57309Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2022-02-17T14:27:36Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv New procedure to pre-select lactic acid bacteria able to control table-olive fermentation
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation
title New procedure to pre-select lactic acid bacteria able to control table-olive fermentation
spellingShingle New procedure to pre-select lactic acid bacteria able to control table-olive fermentation
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation
Caridi, Andrea
antioxidant power; Lactobacillus pentosus; olive paste; screening; shelf-life; starter culture.
antioxidant power; Lactobacillus pentosus; olive paste; screening; shelf-life; starter culture.
Caridi, Andrea
antioxidant power; Lactobacillus pentosus; olive paste; screening; shelf-life; starter culture.
antioxidant power; Lactobacillus pentosus; olive paste; screening; shelf-life; starter culture.
title_short New procedure to pre-select lactic acid bacteria able to control table-olive fermentation
title_full New procedure to pre-select lactic acid bacteria able to control table-olive fermentation
title_fullStr New procedure to pre-select lactic acid bacteria able to control table-olive fermentation
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation
title_full_unstemmed New procedure to pre-select lactic acid bacteria able to control table-olive fermentation
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation
title_sort New procedure to pre-select lactic acid bacteria able to control table-olive fermentation
author Caridi, Andrea
author_facet Caridi, Andrea
Caridi, Andrea
Panebianco, Felice
De Bruno, Alessandra
Piscopo, Amalia
Martorana, Alessandra
Sidari, Rossana
Panebianco, Felice
De Bruno, Alessandra
Piscopo, Amalia
Martorana, Alessandra
Sidari, Rossana
author_role author
author2 Panebianco, Felice
De Bruno, Alessandra
Piscopo, Amalia
Martorana, Alessandra
Sidari, Rossana
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Caridi, Andrea
Panebianco, Felice
De Bruno, Alessandra
Piscopo, Amalia
Martorana, Alessandra
Sidari, Rossana
dc.subject.por.fl_str_mv antioxidant power; Lactobacillus pentosus; olive paste; screening; shelf-life; starter culture.
antioxidant power; Lactobacillus pentosus; olive paste; screening; shelf-life; starter culture.
topic antioxidant power; Lactobacillus pentosus; olive paste; screening; shelf-life; starter culture.
antioxidant power; Lactobacillus pentosus; olive paste; screening; shelf-life; starter culture.
description Using 35 artisanal Calabrian table-olive brines, 153 strains of lactic acid bacteria were isolated. A screening procedure was designed, involving the following steps: 1) Gram stain, cellular morphology, homolactic fermentation, acidifying activity in MRS broth; 2) growth in olive paste with NaCl 11%; 3) increase of the antioxidant activity; 4) identification of the best strains. The proposed procedure allows an evaluation of the technological aptitude of lactic acid bacteria to ferment table olives excluding, cheaply and easily, all those strains definitely unable to act as starter. The use of olive paste as a screening medium allows the resistance of the new isolates against olive phenolic compounds to be tested. The selection of strains able to increase the antioxidant power of olive paste can improve the shelf-life of table olives.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-12
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/57309
10.4025/actascitechnol.v44i1.57309
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/57309
identifier_str_mv 10.4025/actascitechnol.v44i1.57309
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/57309/751375153458
dc.rights.driver.fl_str_mv Copyright (c) 2022 Acta Scientiarum. Technology
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 Acta Scientiarum. Technology
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 44 (2022): Publicação contínua; e57309
Acta Scientiarum. Technology; v. 44 (2022): Publicação contínua; e57309
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
_version_ 1822182883582803968
dc.identifier.doi.none.fl_str_mv 10.4025/actascitechnol.v44i1.57309

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