Characteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions

Kaltsa, A. and Papaliaga, D. and Papaioannou, E. and Kotzekidou, P. (2015) Characteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions. Food Microbiology, 48. pp. 58-62. ISSN 0740-0020

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Abstract

The technological characteristics of five oleuropeinolytic strains of the Lactobacillus plantarum group selected within 135 isolates from table olives were investigated. The metabolism of phenolic compounds during elaboration of green (cv. Chalkidikis) and black (cv. Kalamata) olives under reduced salt conditions was evaluated. Olives of both cultivars were fermented in two different kinds of brine (Brine A containing 2.3% NaCl, 32.3mM Ca-acetate and 33.9mM Ca-lactate and Brine B containing 4% NaCl, pH 5.0 in both brines) by five selected strains of L.plantarum group. After 60 days of fermentation, the analysis of phenolic compounds was performed by HPLC and nine compounds were identified and quantified: oleuropein, hydroxytyrosol, tyrosol and vanillin and the phenolic acids protocatechuic, caffeic, p-hydroxybenzoic, vanillic and p-coumaric acid. The study can lead to the development of starter culture potentially active in biological debittering of olives during fermentation in order to unify the debittering and fermentation process during elaboration of table olives.

Item Type:
Journal Article
Journal or Publication Title:
Food Microbiology
Uncontrolled Keywords:
/dk/atira/pure/subjectarea/asjc/1100/1106
Subjects:
ID Code:
82160
Deposited By:
Deposited On:
13 Oct 2016 12:24
Refereed?:
Yes
Published?:
Published
Last Modified:
09 Sep 2020 03:41