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Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them. After fermentation (65 days), their volatile pr...

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Autores principales: Benítez-Cabello, Antonio, Rodríguez-Gómez, Francisco, Morales, M. Lourdes, Garrido-Fernández, Antonio, Jiménez-Díaz, Rufino, Arroyo-López, Francisco Noé
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723112/
https://www.ncbi.nlm.nih.gov/pubmed/31344875
http://dx.doi.org/10.3390/foods8080280
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author Benítez-Cabello, Antonio
Rodríguez-Gómez, Francisco
Morales, M. Lourdes
Garrido-Fernández, Antonio
Jiménez-Díaz, Rufino
Arroyo-López, Francisco Noé
author_facet Benítez-Cabello, Antonio
Rodríguez-Gómez, Francisco
Morales, M. Lourdes
Garrido-Fernández, Antonio
Jiménez-Díaz, Rufino
Arroyo-López, Francisco Noé
author_sort Benítez-Cabello, Antonio
collection PubMed
description In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them. After fermentation (65 days), their volatile profiles in brines were determined by gas chromatography-mass spectrometry analysis. A total of 131 volatile compounds were found, but only 71 showed statistical differences between at least, two fermentation processes. The major chemical groups were alcohols (32), ketones (14), aldehydes (nine), and volatile phenols (nine). Results showed that inoculation with Lactobacillus strains, especially L. pentosus Lp13, reduced the formation of volatile compounds. On the contrary, inoculation with W. anomalus Y12 increased their concentrations with respect to the spontaneous process, mainly of 1-butanol, 2-phenylethyl acetate, ethanol, and 2-methyl-1-butanol. Furthermore, biplot and biclustering analyses segregated fermentations inoculated with Lp13 and Y12 from the rest of the processes. The use of sequential lactic acid bacteria and yeasts inocula, or their mixture, in Spanish-style green table olive fermentation could be advisable practice for producing differentiated and high-quality products with improved aromatic profile.
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spelling pubmed-67231122019-09-10 Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations Benítez-Cabello, Antonio Rodríguez-Gómez, Francisco Morales, M. Lourdes Garrido-Fernández, Antonio Jiménez-Díaz, Rufino Arroyo-López, Francisco Noé Foods Article In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them. After fermentation (65 days), their volatile profiles in brines were determined by gas chromatography-mass spectrometry analysis. A total of 131 volatile compounds were found, but only 71 showed statistical differences between at least, two fermentation processes. The major chemical groups were alcohols (32), ketones (14), aldehydes (nine), and volatile phenols (nine). Results showed that inoculation with Lactobacillus strains, especially L. pentosus Lp13, reduced the formation of volatile compounds. On the contrary, inoculation with W. anomalus Y12 increased their concentrations with respect to the spontaneous process, mainly of 1-butanol, 2-phenylethyl acetate, ethanol, and 2-methyl-1-butanol. Furthermore, biplot and biclustering analyses segregated fermentations inoculated with Lp13 and Y12 from the rest of the processes. The use of sequential lactic acid bacteria and yeasts inocula, or their mixture, in Spanish-style green table olive fermentation could be advisable practice for producing differentiated and high-quality products with improved aromatic profile. MDPI 2019-07-24 /pmc/articles/PMC6723112/ /pubmed/31344875 http://dx.doi.org/10.3390/foods8080280 Text en © 2019 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 Article
Benítez-Cabello, Antonio
Rodríguez-Gómez, Francisco
Morales, M. Lourdes
Garrido-Fernández, Antonio
Jiménez-Díaz, Rufino
Arroyo-López, Francisco Noé
Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations
title Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations
title_full Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations
title_fullStr Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations
title_full_unstemmed Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations
title_short Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations
title_sort lactic acid bacteria and yeast inocula modulate the volatile profile of spanish-style green table olive fermentations
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723112/
https://www.ncbi.nlm.nih.gov/pubmed/31344875
http://dx.doi.org/10.3390/foods8080280
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