Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola)

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Abstract

This paper proposes bio-preservation as a tool to assure quality and safety of Spanishstyletable olives cv. Bella di Cerignola. Lactobacillus plantarum 5BG was inoculatedin ready to sell olives packaged in an industrial plant by using a half-volume brine (4%NaCl; 2% sucrose). The samples were stored at 4C. The survival of the inoculatedstrain, the microbiological quality, the sensory scores and the survival of a strain ofListeria monocytogenes inoculated in brines were evaluated. The persistence of theLb. plantarum bio-preserving culture was confirmed on olives (6.5 Log CFU/g) andin brine (7 Log CFU/ml). Bio-preserved olives (SET1) showed a better sensory profilethan chemically acidified control olives (SET2) and the texture was the real discriminativeparameter among samples. Bio-preserved olives recorded better scores during storagebecause of their ability to retain good hardness, crunchiness, and fibrousness withoutcracks. The inoculation of Lb. plantarum positively acted on the safety of olives, asthe D-value of L. monocytogenes was reduced from 40 (SET2) to 5 days (SET1).In conclusion, Lb. plantarum 5BG and the physico-chemical conditions achieved inthe settled procedure are suitable for the industrial packaging of Bella di Cerignolatable olives, improving the process by halving brining volumes and avoiding chemicalstabilizers, and significantly reducing the salt concentration. The final product is alsosafely preserved for almost 5 months as suggested by the reduction of the survival rateof L. monocytogenes.

Autore Pugliese

Tutti gli autori

  • P. Lavermicocca; L. Angiolillo; S.L. Lonigro; F. Valerio; A. Bevilacqua; M. Perricone; M.A. Del Nobile; M.R. Corbo; A. Conte

Titolo volume/Rivista

Frontiers in microbiology

Anno di pubblicazione

2018

ISSN

1664-302X

ISBN

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Numero di citazioni Wos

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Settori ERC

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Codici ASJC

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