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Table Olive Fermentation Using Starter Cultures with Multifunctional Potential

Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table...

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Autores principales: Bonatsou, Stamatoula, Tassou, Chrysoula C., Panagou, Efstathios Z., Nychas, George-John E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5488101/
https://www.ncbi.nlm.nih.gov/pubmed/28555038
http://dx.doi.org/10.3390/microorganisms5020030
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author Bonatsou, Stamatoula
Tassou, Chrysoula C.
Panagou, Efstathios Z.
Nychas, George-John E.
author_facet Bonatsou, Stamatoula
Tassou, Chrysoula C.
Panagou, Efstathios Z.
Nychas, George-John E.
author_sort Bonatsou, Stamatoula
collection PubMed
description Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota of the olives depending on various intrinsic and extrinsic factors, leading to a spontaneous process and a final product of variable quality. The use of microorganisms previously isolated from olive fermentations and studied for their probiotic potential and technological characteristics as starter cultures may contribute to the reduction of spoilage risk resulting in a controlled fermentation process. This review focuses on the importance of the development and implementation of multifunctional starter cultures related to olives with desirable probiotic and technological characteristics for possible application on table olive fermentation with the main purpose being the production of a health promoting and sensory improved functional food.
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spelling pubmed-54881012017-06-30 Table Olive Fermentation Using Starter Cultures with Multifunctional Potential Bonatsou, Stamatoula Tassou, Chrysoula C. Panagou, Efstathios Z. Nychas, George-John E. Microorganisms Review Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota of the olives depending on various intrinsic and extrinsic factors, leading to a spontaneous process and a final product of variable quality. The use of microorganisms previously isolated from olive fermentations and studied for their probiotic potential and technological characteristics as starter cultures may contribute to the reduction of spoilage risk resulting in a controlled fermentation process. This review focuses on the importance of the development and implementation of multifunctional starter cultures related to olives with desirable probiotic and technological characteristics for possible application on table olive fermentation with the main purpose being the production of a health promoting and sensory improved functional food. MDPI 2017-05-28 /pmc/articles/PMC5488101/ /pubmed/28555038 http://dx.doi.org/10.3390/microorganisms5020030 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Bonatsou, Stamatoula
Tassou, Chrysoula C.
Panagou, Efstathios Z.
Nychas, George-John E.
Table Olive Fermentation Using Starter Cultures with Multifunctional Potential
title Table Olive Fermentation Using Starter Cultures with Multifunctional Potential
title_full Table Olive Fermentation Using Starter Cultures with Multifunctional Potential
title_fullStr Table Olive Fermentation Using Starter Cultures with Multifunctional Potential
title_full_unstemmed Table Olive Fermentation Using Starter Cultures with Multifunctional Potential
title_short Table Olive Fermentation Using Starter Cultures with Multifunctional Potential
title_sort table olive fermentation using starter cultures with multifunctional potential
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5488101/
https://www.ncbi.nlm.nih.gov/pubmed/28555038
http://dx.doi.org/10.3390/microorganisms5020030
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