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Metabolites 2018, 8(4), 73; https://doi.org/10.3390/metabo8040073

Microbiota and Metabolite Profiling of Spoiled Spanish-Style Green Table Olives

Food Biotechnology Department, Instituto de la Grasa-CSIC, Utrera road, km 1, 41013 Seville, Spain
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Received: 4 October 2018 / Revised: 23 October 2018 / Accepted: 29 October 2018 / Published: 31 October 2018
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Abstract

The aim of the present study was to assess the malodorous spoilages of Spanish-style green table olives through microbial and metabolite composition using current measuring techniques (e.g., high-throughput DNA sequencing, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry). Under different alkaline and washing conditions, the spoilage fermentations were reproduced with Gordal and Manzanilla olive cultivars using a low salt concentration (71 g L−1 NaCl) in the initial brine. The degradation of lactic acid and significant increases in volatile fatty acids and phenols were found in all the spoiled samples in comparison with the unspoiled control samples. According to high-throughput DNA sequencing, Cardiobacteriaceae and Ruminococcus were the dominant bacteria in the spoiled samples. PLS regression and Pearson’s correlation coefficient analyses revealed positive and negative correlations among microbial communities, metabolites, and sensory spoilage descriptors. Notably, the “zapatera” descriptor was significantly associated with Propionibacterium, which was positively correlated with acetic acid, propionic acid, succinic acid, and methyl propanoate; while the “butyric” descriptor exhibited a significant positive relationship with the genus Ruminococcus, which gave an almost significant correlation with propionic and butyric acids. View Full-Text
Keywords: green table olives; spoilage; microbial community; DNA sequencing; SPME-GC-MS; metabolite composition; Cardiobacteriaceace; Ruminococcus green table olives; spoilage; microbial community; DNA sequencing; SPME-GC-MS; metabolite composition; Cardiobacteriaceace; Ruminococcus
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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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De Castro, A.; Sánchez, A.H.; López-López, A.; Cortés-Delgado, A.; Medina, E.; Montaño, A. Microbiota and Metabolite Profiling of Spoiled Spanish-Style Green Table Olives. Metabolites 2018, 8, 73.

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