Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2

This work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2 on green Spanish-style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival cou...

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Detalhes bibliográficos
Autores: Rodríguez-Gómez, Francisco J., Romero-Gil, Verónica, García García, Pedro, Arroyo López, Francisco Noé, Garrido Fernández, A.
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2016
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/128402
Acesso em linha:http://hdl.handle.net/10261/128402
Access Level:acceso abierto
Palavra-chave:Lactic acid bacteria
Packaging conditions
Probiotic
Table olives
Yeasts
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spelling Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2Rodríguez-Gómez, Francisco J.Romero-Gil, VerónicaGarcía García, PedroArroyo López, Francisco NoéGarrido Fernández, A.Lactic acid bacteriaPackaging conditionsProbioticTable olivesYeastsThis work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2 on green Spanish-style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival counts (and lowest yeasts) at the end of storage (8 months) were observed in plastic pouches under nitrogen atmosphere and glass jars with brine stored at 20°C. Molecular techniques showed a 100% presence of the putative probiotic bacteria in biofilms adhered to olive epidermis, while it was absent in PPB (plastic pouches with brine) and in olives stored at 7°C. No changes in NaCl, pH or combined acidity were observed during the storage except for a slight increase in titratable acidity at 20°C. The color of the fruits was stable but degraded at 20°C for olives in plastic pouches with brine.The research leading to these results has received funding from the EU's Seventh Framework Program (FP7/2007-2013) under grant agreement n°243471 (PROBIOLIVES) and the Junta de Andalucía (through financial support to group AGR-125). Thanks to JOLCA for supplying the fruits and the packages and to ASEMESA for its support. FNAL thanks the Spanish Government and CSIC for his Ramón y Cajal postdoctoral research contract, while VRG wishes to thank the AgriFood Campus of International Excellence (ceiA3), Bank of Santander, Spanish Government, and ‘Aloreña de Málaga’ Olive Manufacturing Association for her predoctoral fellowship (training program of PhD in companies).EUR 1,172 APC fee funded by the EC FP7 Post-Grant Open Access PilotPeer reviewedJohn Wiley & SonsEuropean CommissionJunta de AndalucíaConsejo Superior de Investigaciones Científicas (España)Campus de Excelencia Internacional Agroalimentario (España)Banco SantanderAloreña de MálagaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201620162016info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/128402reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/EC/FP7/243471FP7 post-grant Gold Open Access Pilothttp://dx.doi.org/10.1002/fsn3.272Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1284022026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2
title Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2
spellingShingle Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2
Rodríguez-Gómez, Francisco J.
Lactic acid bacteria
Packaging conditions
Probiotic
Table olives
Yeasts
title_short Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2
title_full Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2
title_fullStr Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2
title_full_unstemmed Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2
title_sort Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2
dc.creator.none.fl_str_mv Rodríguez-Gómez, Francisco J.
Romero-Gil, Verónica
García García, Pedro
Arroyo López, Francisco Noé
Garrido Fernández, A.
author Rodríguez-Gómez, Francisco J.
author_facet Rodríguez-Gómez, Francisco J.
Romero-Gil, Verónica
García García, Pedro
Arroyo López, Francisco Noé
Garrido Fernández, A.
author_role author
author2 Romero-Gil, Verónica
García García, Pedro
Arroyo López, Francisco Noé
Garrido Fernández, A.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv European Commission
Junta de Andalucía
Consejo Superior de Investigaciones Científicas (España)
Campus de Excelencia Internacional Agroalimentario (España)
Banco Santander
Aloreña de Málaga
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Lactic acid bacteria
Packaging conditions
Probiotic
Table olives
Yeasts
topic Lactic acid bacteria
Packaging conditions
Probiotic
Table olives
Yeasts
description This work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2 on green Spanish-style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival counts (and lowest yeasts) at the end of storage (8 months) were observed in plastic pouches under nitrogen atmosphere and glass jars with brine stored at 20°C. Molecular techniques showed a 100% presence of the putative probiotic bacteria in biofilms adhered to olive epidermis, while it was absent in PPB (plastic pouches with brine) and in olives stored at 7°C. No changes in NaCl, pH or combined acidity were observed during the storage except for a slight increase in titratable acidity at 20°C. The color of the fruits was stable but degraded at 20°C for olives in plastic pouches with brine.
publishDate 2016
dc.date.none.fl_str_mv 2016
2016
2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/128402
url http://hdl.handle.net/10261/128402
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/EC/FP7/243471
FP7 post-grant Gold Open Access Pilot
http://dx.doi.org/10.1002/fsn3.272
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812429

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