Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review

[EN] Biopreservation is a powerful strategy to prolong the shelf life of food products by applying naturally occurring microorganisms and/or their metabolites. Current food trends emphasise the need to develop alternatives for chemical or thermal preservation methods. In this line, different ferment...

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Detalles Bibliográficos
Autores: Rus-Fernández, Patricia|||0000-0002-8849-5292, Fuentes López, Ana|||0000-0002-4144-2396
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/214889
Acceso en línea:https://riunet.upv.es/handle/10251/214889
Access Level:acceso abierto
Palabra clave:Biopreservation
Bacteriocin
Table olives
Starter
TECNOLOGIA DE ALIMENTOS
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spelling Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-reviewRus-Fernández, Patricia|||0000-0002-8849-5292Fuentes López, Ana|||0000-0002-4144-2396BiopreservationBacteriocinTable olivesStarterTECNOLOGIA DE ALIMENTOS[EN] Biopreservation is a powerful strategy to prolong the shelf life of food products by applying naturally occurring microorganisms and/or their metabolites. Current food trends emphasise the need to develop alternatives for chemical or thermal preservation methods. In this line, different fermentation starters from table olives present the potential to control spoilage or pathogen-occurring microorganism in table olives storage. One of the most interesting family used as biopreservative culture is Lactobacillaceae and it has also been used in combination with yeasts as olive fermentation starter. Lactic acid bacteria, from Lactobacillaceae family, are characterised by the production of bacteriocins, proteins with the potential for preserving food by changing the organisation of the membrane of spoilage microorganisms. These bacteriocins-producing bacteria can be directly inoculated, although nanosystem technology is the most promising incorporation strategy. In table olives, the most commonly used starters are Lactiplantibacillus plantarum, Lactiplantibacillus pentosus, Saccharomyces cerevisiae, Wickerhamomyces anomalus, among others. These strains with biopreservation characteristics, inoculated alone or in mixed cultures, ensure food safety by conferring the product added value and prolonging product shelf life.John Wiley & SonsDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalGrupo de Investigación e Innovación AlimentariaUniversitat Politècnica de ValènciaRepositorio Institucional de la Universitat Politècnica de València Riunet20242024-09-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/214889reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/2148892026-06-13T07:49:27Z
dc.title.none.fl_str_mv Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review
title Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review
spellingShingle Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review
Rus-Fernández, Patricia|||0000-0002-8849-5292
Biopreservation
Bacteriocin
Table olives
Starter
TECNOLOGIA DE ALIMENTOS
title_short Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review
title_full Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review
title_fullStr Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review
title_full_unstemmed Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review
title_sort Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review
dc.creator.none.fl_str_mv Rus-Fernández, Patricia|||0000-0002-8849-5292
Fuentes López, Ana|||0000-0002-4144-2396
author Rus-Fernández, Patricia|||0000-0002-8849-5292
author_facet Rus-Fernández, Patricia|||0000-0002-8849-5292
Fuentes López, Ana|||0000-0002-4144-2396
author_role author
author2 Fuentes López, Ana|||0000-0002-4144-2396
author2_role author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Grupo de Investigación e Innovación Alimentaria
Universitat Politècnica de València
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Biopreservation
Bacteriocin
Table olives
Starter
TECNOLOGIA DE ALIMENTOS
topic Biopreservation
Bacteriocin
Table olives
Starter
TECNOLOGIA DE ALIMENTOS
description [EN] Biopreservation is a powerful strategy to prolong the shelf life of food products by applying naturally occurring microorganisms and/or their metabolites. Current food trends emphasise the need to develop alternatives for chemical or thermal preservation methods. In this line, different fermentation starters from table olives present the potential to control spoilage or pathogen-occurring microorganism in table olives storage. One of the most interesting family used as biopreservative culture is Lactobacillaceae and it has also been used in combination with yeasts as olive fermentation starter. Lactic acid bacteria, from Lactobacillaceae family, are characterised by the production of bacteriocins, proteins with the potential for preserving food by changing the organisation of the membrane of spoilage microorganisms. These bacteriocins-producing bacteria can be directly inoculated, although nanosystem technology is the most promising incorporation strategy. In table olives, the most commonly used starters are Lactiplantibacillus plantarum, Lactiplantibacillus pentosus, Saccharomyces cerevisiae, Wickerhamomyces anomalus, among others. These strains with biopreservation characteristics, inoculated alone or in mixed cultures, ensure food safety by conferring the product added value and prolonging product shelf life.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-09-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/214889
url https://riunet.upv.es/handle/10251/214889
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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