Volume 8, Issue 4 (December 2021)
J. Food Qual. Hazards Control 2021, 8(4): 141-151 |
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El Issaoui K, Skali Senhaji N, Bouhdid S, Amajoud N, Abrini J, Khay E. Effects of Lactiplantibacillus plantarum 11 and Chloride Sodium on Biochemical and Microbiological Quality of Table Olives during Fermentation. J. Food Qual. Hazards Control 2021; 8 (4) :141-151
URL: http://jfqhc.ssu.ac.ir/article-1-892-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-892-en.html
Laboratory of Biology and Health. Department of Biology. Faculty of Sciences. Abdelmalek Essaadi University, Tetouan, Morocco , issaoui.kaoutar@hotmail.fr
Abstract: (1179 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
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
Type of Study: Original article |
Subject:
Special
Received: 21/06/15 | Accepted: 21/09/28 | Published: 21/12/29
Received: 21/06/15 | Accepted: 21/09/28 | Published: 21/12/29
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