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Microorganisms 2017, 5(2), 30;

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential

Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens, GR-11855, Greece
Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DEMETER, Sof. Venizelou 1, Lycovrissi, Attiki, GR-14123, Greece
Author to whom correspondence should be addressed.
Academic Editors: Régine Talon and Monique Zagorec
Received: 28 April 2017 / Revised: 18 May 2017 / Accepted: 23 May 2017 / Published: 28 May 2017
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Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota of the olives depending on various intrinsic and extrinsic factors, leading to a spontaneous process and a final product of variable quality. The use of microorganisms previously isolated from olive fermentations and studied for their probiotic potential and technological characteristics as starter cultures may contribute to the reduction of spoilage risk resulting in a controlled fermentation process. This review focuses on the importance of the development and implementation of multifunctional starter cultures related to olives with desirable probiotic and technological characteristics for possible application on table olive fermentation with the main purpose being the production of a health promoting and sensory improved functional food. View Full-Text
Keywords: table olives; probiotics; lactic acid bacteria; yeasts; fermentation; starter cultures table olives; probiotics; lactic acid bacteria; yeasts; fermentation; starter cultures
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Bonatsou, S.; Tassou, C.C.; Panagou, E.Z.; Nychas, G.-J.E. Table Olive Fermentation Using Starter Cultures with Multifunctional Potential. Microorganisms 2017, 5, 30.

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