M: FOOD MICROBIOLOGY AND SAFETY
Selection of Yeasts as Starter Cultures for Table Olives
Article first published online: 9 APR 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 5, pages M742–M751, May 2013
How to Cite
Bevilacqua, A., Beneduce, L., Sinigaglia, M. and Corbo, M. R. (2013), Selection of Yeasts as Starter Cultures for Table Olives. Journal of Food Science, 78: M742–M751. doi: 10.1111/1750-3841.12117
- Issue published online: 6 MAY 2013
- Article first published online: 9 APR 2013
- Manuscript Accepted: 22 FEB 2013
- Manuscript Received: 31 OCT 2012
- table olives;
- yeasts, mixed inoculum
Ninety-nine yeasts were isolated from Bella di Cerignola table olives; first, the strains were studied in relation to their ability to produce biogenic amines in a laboratory medium and 49 strains were positive to this assay and cut off from the research. The remaining 50 strains were characterized for their enzymatic traits (β-glucosidase, catalase, pectolytic, xylanolytic, and lipolytic activities) and for their ability to grow at different temperatures, pHs, with salt or lactic/acetic acids added. Data were used for the evaluation of growth index and submitted to cluster and principal component analyses to choose the most promising 4 strains. In the final step of the research, the strains were inoculated as a cocktail in a model brine, containing different amounts of salt (4% to 12%) and glucose (0% to 3%), and adjusted to different pHs (4.0 to 9.0). Data analysis through a multiple regression procedure highlighted that salt, glucose, and pH acted in a different way within the storage and NaCl affected yeast growth only for few days, and then glucose and pH played a major role.
Practical Application Olive fermentation relies upon a complex microflora, including lactic acid bacteria and yeasts; the selection of suitable strains of yeasts intended as starter cultures, as well as their inoculation in brines, could improve the fermentation.