Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Plan
2.2. Technological Characterisation
2.2.1. Tolerance to Low Temperatures, High Saline Concentrations, and Alkaline pH
2.2.2. Bacterial Growth and Acidification Ability
2.2.3. Tolerance to Olive Leaf Extract
2.2.4. Use of Oleuropein as Substrate
2.2.5. Hydrogen Peroxide Production
2.2.6. Lactic Acid Production
2.3. Starter Culture Origin and Preparation
2.4. Pilot Scale Fermentation Trials
2.5. Physical-Chemical Analyses
2.6. Phenolic Analysis
2.7. DPPH Scavenging Activity as Trolox Equivalent Antioxidant Capacity (TEAC)
2.8. Texture Analyses
2.9. Microbiological Analyses
2.10. Statistical Analysis
3. Results
3.1. Technological Characterisation
3.1.1. Tolerance to Low Temperatures, High Saline Concentrations, and Alkaline pH
3.1.2. Bacterial Growth and Acidification Ability
3.1.3. Olive Leaf Extract Tolerance and Use of Oleuropein as Substrate
3.1.4. Hydrogen Peroxide Production
3.1.5. Lactic Acid Production
3.2. Microbiological Analyses
3.3. Physical-Chemical Analyses
3.4. Phenolic Compounds Concentration and Antioxidant Activity as TEAC (Trolox Equivalent Antioxidant Capacity)
3.5. Texture Analyses
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Culture | Growth at 15 °C 7 day | Growth NaCl 8% 3 day | Growth pH 8 48 h | Growth 30 °C 24 h | pH 24 h | |
---|---|---|---|---|---|---|
OD600 | OD600 | OD600 | OD600 | CFU/mL | UpH | |
D101 | 1.00 ± 1.86 abc | 1.07 ± 0.90 | 4.56 ± 0.36 abc | 6.09 ± 0.31 | 8.96 ± 0.28 | 4.29 ± 0.09 |
D102 | 1.05 ± 1.20 abc | 2.04 ± 0.65 | 4.13 ± 0.23 abc | 6.14 ± 0.59 | 8.66 ± 0.49 | 4.15 ± 0.02 |
D104 | 0.26 ± 0.33 a | 2.11 ± 0.27 | 4.33 ± 0.11 abc | 6.28 ± 0.82 | 9.07 ± 0.35 | 4.16 ± 0.05 |
D701 | 3.56 ± 1.90 abc | 0.50 ± 0.87 | 4.07 ± 0.42 abc | 6.12 ± 1.00 | 8.41 ± 0.33 | 4.18 ± 0.07 |
D702 | 0.36 ± 0.34 a | 2.01 ± 0.49 | 4.30 ± 0.10 abc | 6.27 ± 0.45 | 8.58 ± 0.50 | 4.15 ± 0.03 |
D705 | 4.25 ± 0.33 abc | 0.99 ± 1.15 | 4.38 ± 0.05 abc | 6.49 ± 0.78 | 8.81 ± 0.50 | 4.05 ± 0.03 |
D710 | 4.01 ± 0.77 abc | 1.02 ± 1.43 | 3.95 ± 0.29 abc | 6.51 ± 1.07 | 8.17 ± 0.85 | 4.07 ± 0.04 |
D713 | 3.38 ± 2.71 abc | 0.80 ± 1.39 | 3.66 ± 0.32 a | 6.58 ± 2.13 | 8.74 ± 0.37 | 4.17 ± 0.19 |
D714 | 4.02 ± 1.95 abc | 0.00 ± 0.00 | 3.95 ± 0.32 abc | 5.68 ± 2.61 | 8.42 ± 0.67 | 4.34 ± 0.33 |
D716 | 4.33 ± 1.67 abc | 0.44 ± 0.75 | 4.20 ± 0.39 abc | 6.12 ± 1.11 | 8.28 ± 0.52 | 4.21 ± 0.13 |
D723 | 4.67 ± 1.62 abc | 0.00 ± 0.00 | 4.00 ± 0.64 abc | 3.80 ± 2.89 | 7.73 ± 0.79 | 4.68 ± 0.59 |
D724 | 4.62 ± 0.67 abc | 0.57 ± 0.98 | 4.48 ± 0.27 abc | 7.60 ± 0.55 | 8.34 ± 0.56 | 4.13 ± 0.05 |
D725 | 4.12 ± 1.47 abc | 0.43 ± 0.74 | 3.97 ± 0.64 abc | 6.47 ± 2.27 | 8.33 ± 0.49 | 4.15 ± 0.11 |
D730 | 3.43 ± 1.32 abc | 0.26 ± 0.45 | 4.34 ± 0.10 abc | 6.24 ± 1.26 | 8.53 ± 0.57 | 4.15 ± 0.17 |
SIE | 3.74 ± 2.16 abc | 1.09 ± 0.78 | 4.45 ± 0.33 abc | 5.26 ± 0.82 | 8.19 ± 0.78 | 4.42 ± 0.16 |
FNH900 | 2.80 ± 2.29 abc | 0.67 ± 0.58 | 4.58 ± 0.18 abc | 5.12 ± 1.70 | 8.46 ± 0.24 | 4.54 ± 0.36 |
FNI901 | 0.44 ± 0.78 ab | 0.00 ± 0.00 | 4.01 ± 0.55 abc | 7.16 ± 0.43 | 8.05 ± 0.14 | 4.12 ± 0.02 |
SBOD104 | 0.98 ± 0.91 abc | 1.91 ± 0.58 | 4.45 ± 0.11 abc | 5.78 ± 0.82 | 8.65 ± 0.50 | 4.32 ± 0.06 |
SBOD300 | 1.09 ± 1.12 abc | 2.19 ± 0.29 | 4.47 ± 0.09 abc | 6.22 ± 0.61 | 8.91 ± 0.58 | 4.21 ± 0.08 |
SBOD501 | 3.01 ± 2.18 abc | 1.85 ± 0.45 | 4.04 ± 0.44 abc | 5.70 ± 1.68 | 8.30 ± 0.31 | 4.29 ± 0.03 |
SBOD503 | 5.09 ± 0.35 bc | 0.89 ± 1.14 | 4.00 ± 0.90 abc | 4.85 ± 3.23 | 8.57 ± 0.98 | 4.59 ± 0.74 |
SBOE1000 | 4.60 ± 0.30 abc | 0.35 ± 0.61 | 4.85 ± 0.15 bc | 6.89 ± 1.12 | 8.36 ± 0.55 | 4.15 ± 0.30 |
SBOE502 | 5.35 ± 0.92 c | 1.26 ± 0.79 | 4.57 ± 0.30 abc | 6.66 ± 1.81 | 7.98 ± 0.21 | 4.23 ± 0.08 |
SBOE603 | 0.81 ± 1.53 abc | 1.00 ± 1.31 | 4.11 ± 0.46 abc | 6.19 ± 1.09 | 8.43 ± 0.45 | 4.14 ± 0.11 |
SBOE801 | 2.42 ± 1.90 abc | 0.21 ± 0.32 | 4.78 ± 0.16 abc | 4.50 ± 3.00 | 7.99 ± 1.53 | 4.30 ± 0.14 |
SBOE802 | 3.86 ± 2.68 abc | 0.35 ± 0.15 | 5.05 ± 0.25 c | 6.06 ± 1.25 | 8.32 ± 0.58 | 4.31 ± 0.05 |
SBOF1002 | 1.99 ± 2.10 abc | 0.00 ± 0.00 | 4.59 ± 0.45 abc | 4.15 ± 3.46 | 8.40 ± 0.64 | 4.21 ± 0.09 |
SBOF901 | 3.49 ± 1.74 abc | 0.00 ± 0.00 | 3.86 ± 0.32 ab | 4.38 ± 3.29 | 8.60 ± 0.26 | 4.26 ± 0.11 |
Culture | Lactic acid D− (g/L) | Lactic acid L+ (g/L) | Total Lactic acid (g/L) |
---|---|---|---|
D101 | 6.41 ± 0.82 abcd | 2.53 ± 0.41 abc | 9.55 ± 0.93 ab |
D102 | 7.30 ± 0.97 bcde | 3.09 ± 0.95 abc | 10.40 ± 0.61 ab |
D104 | 5.69 ± 0.39 abc | 2.54 ± 0.25 abc | 8.21 ± 0.45 ab |
D702 | 7.94 ± 1.04 cde | 2.82 ± 0.92 abc | 11.08 ± 0.01 cde |
D705 | 4.21 ± 0.02 a | 3.43 ± 0.57 abc | 7.54 ± 0.75 cdef |
D710 | 7.03 ± 0.79 abcde | 4.03 ± 0.94 abc | 11.27 ± 0.44 def |
D724 | 4.81 ± 1.04 ab | 4.76 ± 0.21 c | 11.19 ± 1.09 def |
D730 | 7.08 ± 1.00 bcde | 4.31 ± 0.48 bc | 11.39 ± 0.52 def |
SIE | 4.66 ± 0.48 ab | 2.18 ± 0.94 ab | 8.48 ± 0.90 ab |
FNI901 | 8.90 ± 0.95 def | 1.94 ± 0.56 a | 10.12 ± 0.15 def |
SBOE1000 | 11.53 ± 0.23 f | 2.18 ± 0.95 ab | 12.71 ± 0.85 ef |
SBOE603 | 9.46 ± 0.35e f | 2.36 ± 0.44 ab | 11.82 ± 0.74 f |
Phenolic Compounds | SIE | DSS | NF |
---|---|---|---|
Elenolic acid | 44.44 ± 8.46 a | 31.76 ± 4.24 a | 41.64 ± 7.80 a |
OH tyrosol | 264.22 ± 5.20 b | 214.51 ± 9.87 a | 217.08 ± 27.75 a |
Tyrosol | 34.74 ± 2.08 b | 25.25 ± 1.99 a | 25.27 ± 2.78 a |
4 OH benzoic acid | 21.46 ± 1.82 a | 16.68 ± 2.64 a | 19.79 ± 6.23 a |
unknown | 8.87 ± 0.47 b | 5.12 ± 0.51 a | 5.54 ± 1.04 a |
Paracumaric acid | 9.59 ± 1.29 a | 11.69 ± 2.07 a | 18.85 ± 3.35 b |
Ferulic acid | 6.11 ± 1.01 ab | 4.97 ± 0.11 b | 7.82 ± 1.09 a |
Verbascoside | 175.14 ± 16.57 b | 124.57 ± 6.09 a | 130.96 ± 19.31 a |
Luteolin 7-glucoside | 9.38 ± 2.21 | n.d. | n.d. |
Oleuropein | n.d. | 17.05 ± 1.75 a | 21.01 ± 3.64 a |
Quercetin dihydrate | 1.13 ± 0.28 a | 2.41 ± 0.45 a | 3.10 ± 0.55 a |
Luteolin | 30.50 ± 3.52 b | 15.17 ± 1.25 a | 15.59 ± 3.11 a |
Apigenin | 2.24 ± 0.23 a | 1.98 ± 0.34 a | 1.98 ± 0.41 a |
Total phenolic compounds | 3942.93 ± 478.78 a | 3977.64 ± 612.15 a | 4182.20 ± 213.90 a |
TEAC | 350.36 ± 33.82 a | 339.95 ± 43.38 a | 350.55 ± 63.12 a |
TPA Parameters | SIE | DSS | NF |
---|---|---|---|
Hardness (g) | 2397.31 ± 506.84 a | 2185.96 ± 560.90 a | 2209.41 ± 530.11 a |
Springiness | 0.64 ± 0.05 a | 0.62 ± 0.06 a | 0.62 ± 0.06 a |
Cohesiveness | 0.52 ± 0.05 a | 0.50 ± 0.04 a | 0.51 ± 0.05 a |
Gumminess | 1228.17 ± 236.15 b | 1084.29 ± 251.77 a | 1117.14 ± 239.66 a |
Chewiness (g/mm) | 782.25 ± 157.29 b | 673.48 ± 168.16 a | 690.67 ± 154.63 a |
Resilience | 0.27 ± 0.03 a | 0.26 ± 0.03 a | 0.26 ± 0.03 a |
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Share and Cite
Paba, A.; Chessa, L.; Daga, E.; Campus, M.; Bulla, M.; Angioni, A.; Sedda, P.; Comunian, R. Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study. Foods 2020, 9, 135. https://doi.org/10.3390/foods9020135
Paba A, Chessa L, Daga E, Campus M, Bulla M, Angioni A, Sedda P, Comunian R. Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study. Foods. 2020; 9(2):135. https://doi.org/10.3390/foods9020135
Chicago/Turabian StylePaba, Antonio, Luigi Chessa, Elisabetta Daga, Marco Campus, Monica Bulla, Alberto Angioni, Piergiorgio Sedda, and Roberta Comunian. 2020. "Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study" Foods 9, no. 2: 135. https://doi.org/10.3390/foods9020135