Volume 8, Issue 4 (December 2021)                   J. Food Qual. Hazards Control 2021, 8(4): 141-151 | Back to browse issues page

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Laboratory of Biology and Health. Department of Biology. Faculty of Sciences. Abdelmalek Essaadi University, Tetouan, Morocco , issaoui.kaoutar@hotmail.fr
Abstract:   (689 Views)
Background: Table olives are nutritionally a complete food and considered as one of the oldest fermented products. This study aimed to evaluate the effect of Lactiplantibacillus plantarum 11 as a starter culture on the fermentation of table olives at two incubation temperatures 22 and 30 °C and different salt concentrations (0, 4, 8, and 12% m/v) of sodium chloride (NaCl).
Methods: The fermentation of table olives was carried out according to the Spanish style. L. plantarum 11 was inoculated as a starter culture (106 Colony Forming Unit (CFU)/ml), and Listeria monocytogenes CECT 4032 was used as an indicator strain. Under the same experimental conditions, the fermentation of olives without the inoculation of starter culture was used as a control. Then, biochemical and microbiological quality of each experimental batch was tested.
Results: Unlike the incubation temperature of 22 °C, the pH values ​​obtained in salted batches and incubated at 30 °C were all below the marketing limits for table olives. At the end of the process, the maximum load of yeasts and molds (>5 log CFU/ml) was recorded in the batches incubated at 22 °C. At 22 °C, Listeria was absent in inoculated fermenters at a concentration greater than or equal to 8% (w/v) of NaCl. However, at 30 °C, Listeria was not detected in treatment groups and in the control group with 12% NaCl. 
Conclusion: L. plantarum 11 could be potentially considered as a probiotic starter culture during the fermentation of black table olives.

DOI: 10.18502/jfqhc.8.4.8255
Full-Text [PDF 841 kb]   (288 Downloads)    
Type of Study: Original article | Subject: Special
Received: 21/06/15 | Accepted: 21/09/28 | Published: 21/12/29

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