Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives

详细信息    查看全文

• 作者：Antonio Benítez-Cabello ; Verónica Romero-Gil…
• 关键词：Biofilm analysis ; Natural fermented olives ; Lactic acid bacteria ; Table olives ; Yeasts
• 刊名：Antonie van Leeuwenhoek
• 出版年：2015
• 出版时间：September 2015
• 年：2015
• 卷：108
• 期：3
• 页码：597-610
• 全文大小：1,460 KB
• 参考文献：Aponte M, Ventorino V, Blaiotta G, Volpe G, Farina V, Avellone G, Lanza CM, Moschetti G (2010) Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses. Food Microbiol 27:162-70PubMed View Article
  Arroyo-López FN, Bautista-Gallego J, Domínguez-Manzano J, Romero-Gil V, Rodriguez-Gómez F, García-García P, Garrido-Fernández A, Jiménez-Díaz R (2012a) Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations. Food Microbiol 32:295-01PubMed View Article
  Arroyo-López FN, Romero-Gil V, Bautista-Gallego J, Rodríguez-Gómez F, Jiménez-Díaz R, García-García P, Querol A, Garrido-Fernández A (2012b) Yeasts in table olive processing: desirable or spoilage microorganisms? Int J Food Microbiol 160:42-9PubMed View Article
  Balatsouras G (1990) Edible olive cultivars, chemical composition of fruit, harvesting, transportation, processing, sorting and packaging, styles of black olives, deterioration, quality standards, chemical analysis, nutritional and biological value of the end product. Olio d’oliva e olive da tavola: tecnologia e qualità 25:291-30
  B?ckelmann U, Szewzyk U, Grohmann E (2003) A new enzymatic method for the detachment of particle associated soil bacteria. J Microbiol Methods 55:201-11PubMed View Article
  Brenes M (2004) Olive fermentation and processing: scientific and technological challenges. J Food Sci 69:FMS33–FMS34View Article
  Brizuela MA, Serrano P, Pérez Y (2001) Studies on probiotics properties of two lactobacillus strains. Brazilian Arch Biol Technol 44:95-9View Article
  Domínguez-Manzano J, Olmo-Ruiz C, Bautista-Gallego J, Arroyo-López FN, Garrido-Fernández A, Jiménez-Díaz R (2012) Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation. Int J Food Microbiol 157:230-38PubMed View Article
  Esteve-Zarzoso B, Belloch C, Uruburu F, Querol A (1999) Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. Int J Syst Bacteriol 49:329-37PubMed View Article
  Garrido Fernández A, Fernandez-Diez M, Adams MR (1997) Table olives: production and processing. Chapman and Hall, LondonView Article
  Gevers D, Huys G, Swings J (2001) Applicability of rep-PCR fingerprinting for identification of Lactobacillus species. FEMS Microbiol Lett 205:31-6PubMed View Article
  Grounta A, Panagou EZ (2014) Mono and dual species biofilm formation between Lactobacillus pentosus and Pichia membranifaciens on the surface of black olives under different sterile brine conditions. Ann Microbiol 64:1757-767View Article
  Huang C, Lee F, Liou J (2010) Rapid discrimination and classification of the Lactobacillus plantarum group based on a partial dnaK sequence and DNA fingerprinting techniques. Antonie Van Leeuwenhoek 97:289-96PubMed View Article
  Hurtado A, Reguant C, Bordons A, Rozès N (2012) Lactic acid bacteria from fermented table olives. Food Microbiol 31:1-PubMed View Article
  International Olive Oil Council, IOC (2004) Trade standard applying to table olives. Resolution RES-2/91-IV/04. International Olive Oil Council, IOC, Madrid
  Kroupitski Y, Golberg D, Belausov E, Pinto R, Swartzberg D, Granot D, Sela S (2009) Internalization of Salmonella enterica in leaves is induced by light and involves chemotaxis and penetration through open stomata. Appl Environ Microbiol 75:6076-086PubMed Central PubMed View Article
  Mason TJ, Paniwnyk L, Lorimer JP (1996) The uses of ultrasound in food technology. Ultrason Sonochem 3:S253–S260View Article
  Medina E, Romero C, Brenes M, De Castro A (2007) Antimicrobial activity of olive oil, vinegar, and various beverages against foodborne pathogens. J Food Prot 70:1194-199PubMed
  Nagpal R, Kaur A (2011) Synbiotic effect of various prebiotics on in vitro activities of probiotic lactobacilli. Ecol Food Nutr 50:63-8PubMed View Article
  Nychas GE, Panagou EZ, Parker ML, Waldron KW, Tassou CC (2002) Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine. Lett Appl Microbiol 34:173-77PubMed View Article
  Peréz-Díaz IM, Breidt F, Buescher RW, Arroyo-López FN, Jiménez-Díaz R, Garrido-Fernández A, Bautista-Gallego J, Yoon SS, Johanningsmeire SD (2013) Fermented and acidified vegetables. In: Pouch-Downes F, Ito K (eds) Compendium of methods for the microbiological examination of foods, 4th edn. American Public Health Association, Washington, DC, pp 521-32
  Perricone M, Bevilacqua A, Corbo MR, Sinigaglia M (2010) Use of Lactobacillus plantarum and glucose to control the fermentation of “Bella di Cerignola-table olives, a traditional variety of Apulian region (southern Italy). J Food Sci 75:M430–M436PubMed View Article
  Piyasena P, Mohareb E, McKellar R (2003) Inactivation of microbes using ultrasound: a review. Int J Food Microbiol 87:207-16PubMed View Art
• 作者单位：Antonio Benítez-Cabello (1)
  Verónica Romero-Gil (1)
  Francisco Rodríguez-Gómez (1)
  Antonio Garrido-Fernández (1)
  Rufino Jiménez-Díaz (1)
  Francisco Noé Arroyo-López (1)
  
  1. Food Biotechnology Department, Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC), University Pablo de Olavide, Building 46, Ctra. Utrera, km 1, 41013, Seville, Spain
  
• 刊物类别：Biomedical and Life Sciences
• 刊物主题：Life Sciences
  Microbiology
  Medical Microbiology
  Plant Sciences
  Soil Science and Conservation
  
• 出版者：Springer Netherlands
• ISSN：1572-9699

文摘

This work examines the formation of poly-microbial communities adhered to the epidermis of natural green Gordal olives and the application of different methodologies for recovery and counting of the microorganisms embedded in olive biofilms. The fermentation process was physicochemical and microbiologically monitored for 90?days, at which, formation of true biofilms on the skin of fermented fruits was confirmed by scanning electron microscopy. Then, samples of olives were taken and treated with sonication, enzymes, mechanical homogenization with stomacher and ultrasonic bath for biofilm disaggregation. The use of the stomacher for 1?min was the most effective treatment to release the lactic acid bacteria (6.6 log10 cfu?g?), whereas sonication for 5?min was the most efficient method for quantification of yeasts (up to 3.5 log10 cfu?g?). Molecular identification of isolates obtained from natural Gordal olive biofilms revealed that Lactobacillus pentosus was the only species found among lactic acid bacteria, while Pichia membranifaciens was the dominant yeast species, with higher counts obtained for the bacteria.