NaOH-Debittering Induces Changes in Bacterial Ecology during Table Olives Fermentation

Limited information is available on the impact of the NaOH treatment on table olive fermentations, and for this reason a polyphasic approach has been adopted here to investigate its effect on the fermentation dynamics and bacterial biodiversity. The microbial counts of the main groups involved in th...

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Autores principales: Cocolin, Luca, Alessandria, Valentina, Botta, Cristian, Gorra, Roberta, De Filippis, Francesca, Ercolini, Danilo, Rantsiou, Kalliopi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2013
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3729808/
https://www.ncbi.nlm.nih.gov/pubmed/23935928
http://dx.doi.org/10.1371/journal.pone.0069074
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author Cocolin, Luca
Alessandria, Valentina
Botta, Cristian
Gorra, Roberta
De Filippis, Francesca
Ercolini, Danilo
Rantsiou, Kalliopi
author_facet Cocolin, Luca
Alessandria, Valentina
Botta, Cristian
Gorra, Roberta
De Filippis, Francesca
Ercolini, Danilo
Rantsiou, Kalliopi
author_sort Cocolin, Luca
collection PubMed
description Limited information is available on the impact of the NaOH treatment on table olive fermentations, and for this reason a polyphasic approach has been adopted here to investigate its effect on the fermentation dynamics and bacterial biodiversity. The microbial counts of the main groups involved in the transformation have not shown any differences, apart from a more prompt start of the fermentation when the olives were subjected to the NaOH treatment. The data produced by culture-independent analyses highlighted that the fermentation of table olives not treated with NaOH is the result of the coexistence of two different ecosystems: the surface of the olives and the brines. A sodium hydroxide treatment not only eliminates this difference, but also affects the bacterial ecology of the olives to a great extent. As proved by high-throughput sequencing, the fermentation of the olives not treated with NaOH was characterized by the presence of halophilic bacteria, which were substituted by Lactobacillus at the later stages of the fermentation, while enterobacteria were dominant when the olives were treated with sodium hydroxide. Higher biodiversity was found for Lactobacillus plantarum isolated during untreated fermentation. Different biotypes were found on the olive surface and in the brines. When the debittering process was carried out, a decrease in the number of L. plantarum biotypes were observed and those originating from the surface of the olive did not differentiate from the ones present in the brines.
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spelling pubmed-37298082013-08-09 NaOH-Debittering Induces Changes in Bacterial Ecology during Table Olives Fermentation Cocolin, Luca Alessandria, Valentina Botta, Cristian Gorra, Roberta De Filippis, Francesca Ercolini, Danilo Rantsiou, Kalliopi PLoS One Research Article Limited information is available on the impact of the NaOH treatment on table olive fermentations, and for this reason a polyphasic approach has been adopted here to investigate its effect on the fermentation dynamics and bacterial biodiversity. The microbial counts of the main groups involved in the transformation have not shown any differences, apart from a more prompt start of the fermentation when the olives were subjected to the NaOH treatment. The data produced by culture-independent analyses highlighted that the fermentation of table olives not treated with NaOH is the result of the coexistence of two different ecosystems: the surface of the olives and the brines. A sodium hydroxide treatment not only eliminates this difference, but also affects the bacterial ecology of the olives to a great extent. As proved by high-throughput sequencing, the fermentation of the olives not treated with NaOH was characterized by the presence of halophilic bacteria, which were substituted by Lactobacillus at the later stages of the fermentation, while enterobacteria were dominant when the olives were treated with sodium hydroxide. Higher biodiversity was found for Lactobacillus plantarum isolated during untreated fermentation. Different biotypes were found on the olive surface and in the brines. When the debittering process was carried out, a decrease in the number of L. plantarum biotypes were observed and those originating from the surface of the olive did not differentiate from the ones present in the brines. Public Library of Science 2013-07-31 /pmc/articles/PMC3729808/ /pubmed/23935928 http://dx.doi.org/10.1371/journal.pone.0069074 Text en © 2013 Cocolin et al http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are properly credited.
spellingShingle Research Article
Cocolin, Luca
Alessandria, Valentina
Botta, Cristian
Gorra, Roberta
De Filippis, Francesca
Ercolini, Danilo
Rantsiou, Kalliopi
NaOH-Debittering Induces Changes in Bacterial Ecology during Table Olives Fermentation
title NaOH-Debittering Induces Changes in Bacterial Ecology during Table Olives Fermentation
title_full NaOH-Debittering Induces Changes in Bacterial Ecology during Table Olives Fermentation
title_fullStr NaOH-Debittering Induces Changes in Bacterial Ecology during Table Olives Fermentation
title_full_unstemmed NaOH-Debittering Induces Changes in Bacterial Ecology during Table Olives Fermentation
title_short NaOH-Debittering Induces Changes in Bacterial Ecology during Table Olives Fermentation
title_sort naoh-debittering induces changes in bacterial ecology during table olives fermentation
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3729808/
https://www.ncbi.nlm.nih.gov/pubmed/23935928
http://dx.doi.org/10.1371/journal.pone.0069074
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