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Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives

The present study aimed to evaluate the effect of selected Lactiplantibacillus plantarum strains on both microbiota composition and volatile organic compound profile of Sicilian table olives. Two mixed cultures, named O1 and O2, were set up for pilot-plan scale fermentations at 5% of NaCl. Uninocula...

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Autores principales: Vaccalluzzo, Amanda, Celano, Giuseppe, Pino, Alessandra, Calabrese, Francesco Maria, Foti, Paola, Caggia, Cinzia, Randazzo, Cinzia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8914321/
https://www.ncbi.nlm.nih.gov/pubmed/35281313
http://dx.doi.org/10.3389/fmicb.2021.771636
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author Vaccalluzzo, Amanda
Celano, Giuseppe
Pino, Alessandra
Calabrese, Francesco Maria
Foti, Paola
Caggia, Cinzia
Randazzo, Cinzia
author_facet Vaccalluzzo, Amanda
Celano, Giuseppe
Pino, Alessandra
Calabrese, Francesco Maria
Foti, Paola
Caggia, Cinzia
Randazzo, Cinzia
author_sort Vaccalluzzo, Amanda
collection PubMed
description The present study aimed to evaluate the effect of selected Lactiplantibacillus plantarum strains on both microbiota composition and volatile organic compound profile of Sicilian table olives. Two mixed cultures, named O1 and O2, were set up for pilot-plan scale fermentations at 5% of NaCl. Uninoculated table olives at 5 and 8% (C5 and C8) of salt were used as control. The fermentation process was monitored until 80 days through a dual approach, which included both classical microbiological and 16S amplicon-based sequencing and volatilomics analyses. Compared with control samples (C5 and C8), experimental samples, inoculated with starter cultures (O1 and O2), exhibited a faster acidification with a more pronounced drop in pH. Metagenetics data revealed significant differences of microbiota composition among samples, highlighting the dominance of lactobacilli in both experimental samples; a high occurrence of Enterobacter genus only in control samples with 5% of NaCl; and the presence of Bacteroides, Faecalibacterium, Klebsiella, and Raoultella genera only in control samples with 8% of NaCl. Furthermore, microbiota composition dynamics, through the fermentation process, significantly affected the volatile organic compounds of the final products, whereas no compounds involved in off-odors metabolites were detected in all samples investigated. In conclusion, the addition of the proposed starter cultures and the use of low concentrations of sodium chloride positively affected the microbiota and volatile organic compounds, ensuring the microbiological safety and the pleasant flavors of the final product.
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spelling pubmed-89143212022-03-12 Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives Vaccalluzzo, Amanda Celano, Giuseppe Pino, Alessandra Calabrese, Francesco Maria Foti, Paola Caggia, Cinzia Randazzo, Cinzia Front Microbiol Microbiology The present study aimed to evaluate the effect of selected Lactiplantibacillus plantarum strains on both microbiota composition and volatile organic compound profile of Sicilian table olives. Two mixed cultures, named O1 and O2, were set up for pilot-plan scale fermentations at 5% of NaCl. Uninoculated table olives at 5 and 8% (C5 and C8) of salt were used as control. The fermentation process was monitored until 80 days through a dual approach, which included both classical microbiological and 16S amplicon-based sequencing and volatilomics analyses. Compared with control samples (C5 and C8), experimental samples, inoculated with starter cultures (O1 and O2), exhibited a faster acidification with a more pronounced drop in pH. Metagenetics data revealed significant differences of microbiota composition among samples, highlighting the dominance of lactobacilli in both experimental samples; a high occurrence of Enterobacter genus only in control samples with 5% of NaCl; and the presence of Bacteroides, Faecalibacterium, Klebsiella, and Raoultella genera only in control samples with 8% of NaCl. Furthermore, microbiota composition dynamics, through the fermentation process, significantly affected the volatile organic compounds of the final products, whereas no compounds involved in off-odors metabolites were detected in all samples investigated. In conclusion, the addition of the proposed starter cultures and the use of low concentrations of sodium chloride positively affected the microbiota and volatile organic compounds, ensuring the microbiological safety and the pleasant flavors of the final product. Frontiers Media S.A. 2022-02-25 /pmc/articles/PMC8914321/ /pubmed/35281313 http://dx.doi.org/10.3389/fmicb.2021.771636 Text en Copyright © 2022 Vaccalluzzo, Celano, Pino, Calabrese, Foti, Caggia and Randazzo. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Vaccalluzzo, Amanda
Celano, Giuseppe
Pino, Alessandra
Calabrese, Francesco Maria
Foti, Paola
Caggia, Cinzia
Randazzo, Cinzia
Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives
title Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives
title_full Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives
title_fullStr Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives
title_full_unstemmed Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives
title_short Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives
title_sort metagenetic and volatilomic approaches to elucidate the effect of lactiplantibacillus plantarum starter cultures on sicilian table olives
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8914321/
https://www.ncbi.nlm.nih.gov/pubmed/35281313
http://dx.doi.org/10.3389/fmicb.2021.771636
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