“microorganisms of table olives. - static.livemedia.gr · cluster analysis of pfge apai digestion...

Dr. Chrysoula TassouBiologist-Food Microbiologist

Research Director

Hellenic Agricultural Organisation – DEMETERInstitute of Technology of Agricultural Products

(ITAP)S. Venizelou 1, Lycovrissi, 141 23 Attica, Greece

tel: 210-2845940, fax: 210-2840740e-mail: [email protected]

[email protected]

“Microorganisms of Table Olives.

Contribution to Safety and Beneficial Activity”

Since ancient times olives have been a key element in the nutrition of the people of the Mediterranean basin

Table olives & olive oil

Today olives are the most economically important, fermented

product in the Western world.

Table olives in the Mediterranean diet

Important commercial types of olives after processing:

➢ Natural olives in brine (Greek type olives)

➢ Green olives in brine (Spanish type)

Raw olive fruits are not edible and need processing……

In both types, the fermentation is the critical processing step

Natural ripe (black) olives

Harvesting

FERMENTATION in brine

Gradual debittering - ripening

Green Spanish style

Harvesting

Debittering with ΝaΟΗ

Washing with H2O

FERMENTATION in brine

green na

tural olive

s

Table olive fermentation

• Basic process for the preparation of natural black or green table olives.

• The microorganisms of raw olives are responsible for the fermentation.

• Yeasts-fungi 5.4 (log10cfu/g)

• Lactic acid bacteria 4.0

• Enterobacteriaceae 2.5

• Pseudomonas spp. 3.5

Tassou, C. (1993) Microbiology of olives with emphasis on the antimicrobial activity of phenolic compounds. PhD Thesis Univ. of Bath, UK

putida

cepacia

fluorescens

luteola

Microorganisms of raw olive fruits

Yeasts

Pichia

Rhodotorula

Candida

Saccharomyces

Trichosporon

Debaryomyces

Bacteria

Aerobacter

Achromobacter

Pseudomonas

Serratia

Escherichia

Micrococcus

Bacillus

Based on Vaughn (1949), Balatsouras & Vaughn (1958), Gonzalez Cancho (1957), Borbolla y Alcala et al. (1958)

Microorganisms of raw olive fruits*

* isolated from stored olives or oviposition sites of Dacus oleae

Moulds

Aspergillus

Fusarium

Penicillium

Alternaria

Rhizopus

Cladosporium

Geotrichum

Pullularia

Brettanomyces

Cryptococcus

Candida

Rhodotorula

Saccharomyces

Pichia

Debaryomyces

Hanseniaspora

Hansenula

Schizosaccharomyces

Kloeckera

Kluyveromyces

Sporobolomyces

Trichosporon

Lactobacillus

delbrueckii

leichmannii

helveticus

acidophilus

casei subsp. alactosus

casei subsp. rhamnosus

xylosus

plantarum

curvatus

coryniformis

fermentum

brevis

higardii

Based on Pelagatti (1978-80).

Yeasts genera Lactic acid bacteria

Microorganisms of raw olive fruits

Microorganisms of raw olive fruits (yeasts)*

Based on Hernandez et. al. 2007, Romo-Sanchez et al. (2010).

* Identified by molecular techniques

Olive fruits*Pichia holstii

Kluyveromyces thermotolerans

Crushed olives* Pichia caribbica

Pichia mississippiensis

Lachancea sp.

Lachancea thermotolerans

Kluyveromyces thermotolerans

Zygosaccharomyces fermentati

Pichia holstii

Candida thermophila

Olive fruits

Pichia guilliermondii

Candida maris

Candida humicola

Klyveromyces marxianus

Cryptococcus laurentii

Rhodotorula glutinis

Table olive fermentation

• By placing in the brine, part of the microorganisms

migrates to the brine and ferments the sugars derived from the olive

flesh.

• The anaerobic conditions, the salt and the gradual reduction of pH, exert

selective action on microorganisms.

• Under normal conditions, lactic acid bacteria and yeasts dominate.

• Basic metabolic products: lactic acid, acetic acid, ethanol.

• The temperature, the nutrient availability and the phenolic

compounds, the salt and the pH are critical factors for the course of

fermentation

• Stage Ι

(48-72 hours)

Enterobacter cloacae, Citrobacter freudii, Enterobacter aerogenes,

Escherichia coli, Aeromonas hydrophila, Flavobacterium diffusum, F.

balustinum, Pseudomonas spp. (Gram -)

Bacillus spp., Micrococcus spp., Clostridium spp. (Gram +)

• Stage ΙI

(14-15 days)

•

Gradual dominance of Pediococcus spp. & Leuconostoc spp. (cocci)

Reduction of Gram (-) bacteria

Microbiology of table olive fermentation – Stages of fermentation

• Stage ΙΙΙ

(main fermentation stage)

Dominance of Lactobacillus spp and specifically of L. plantarum, L. pentosus

Other species: L. brevis, L. fermentum, L. cellobiosus, L. casei

End of stage: pH 4,0 or lower

Microbial evolution during naturally black olive fermentation at25°C

•-□- lactic acid bacteria, -O- yeasts, -- enterobacteria -➢ pseudomonads

Tassou, C.C., Panagou, E.Z. and Katsaboxakis, K.Z. (2002), Food Microbiology 19:605-615.

Nychas, G., Panagou E.Z.,….. Tassou C. (2002) Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine. Lett. Appl. Microb. 34:173-177

Microbiology of table olive fermentation

Microbiology of table olive fermentation

•

The fermentation is considered complete and successful when:

• The desired microbiota,

• the physicochemical characteristics (pH, acidity, salt) and

• the organoleptic characteristics of olives have been developed.

Microbiology of fermentation -Lactic acid bacteria

Bonatsou S., Tassou C., Panagou E. Nychas GJ. (2017) Microorganisms 5: 30

Microbiology of fermentation -Yeasts

Bonatsou S., Tassou C., Panagou E. Nychas GJ. (2017) Microorganisms 5: 30

Cluster analysis of PFGE ApaI digestion fragments of the different lactic acidbacteria strains recovered from olives and brine calculated by the unweightedaverage pair grouping method. The distance between the pattern of eachstrain is indicated by the mean correlation coefficient (r%).

71 different strains of lactic acid bacteria isolated from fermented olives of Greek

varieties

and identified using molecular tools

13 Lactobacillus plantarum

37 Lb. pentosus

1 Lb. paraplantarum

2 Lb. casei group (Lb. casei, Lb. paracasei)

17 Leuconostoc mesenteroides

1 Ln. pseudomesenteroides

Lb. pentosus 606

Ln. mesenteroides B275
















Lb. pentosus B279

Lb. pentosus E129

Lb. pentosus E83

Lb. pentosus E84

Lb. pentosus E182

Lb. pentosus 612

Lb. pentosus E141

Lb. plantarum E45

Lb. pentosus E43

Lb. plantarum E10

Lb. plantarum E50

Lb. pentosus E130

Lb. plantarum E68

Lb. plantarum E79

Lb. plantarum E73

Lb. plantarum E66

Lb. plantarum E77

Lb. plantarum E4

Lb. pentosus E128

Lb. pentosus E139

Lb. pentosus E108

Lb. pentosus E111

Lb. pentosus E121

Lb. plantarum E131

Lb. pentosus E105

Lb. pentosus E101

Lb. plantarum E69

Lb. pentosus 609

Lb. pentosus 632

Lb. pentosus E96


Lb. pentosus 390A

Lb. pentosus 625A

Lb. pentosus E100

Lb. pentosus B283

Lb. plantarum E71

Lb. plantarum B282

Lb. pentosus E119

Lb. pentosus E120

Lb. pentosus 637

Lb. pentosus E110

Lb. pentosus E97

Lb. pentosus E106B

Lb. pentosus E89

Lb. pentosus E104

Lb. pentosus B278

Lb. pentosus B281

Lb. paraplantarum B280

Lb. pentosus B284

Lb. pentosus B285

Ln. pseudomesenteroides B277

Lb. pentosus E95

Lb. casei group E93

Lb. casei group E94

10080604020

Microbiology of fermentation – Lactic acid bacteria

National and European Research projects on table olive fermentation implemented in NAGREF-ITAP since 1987

NATIONAL AGRICULTURAL

RESEARCH FOUNDATION

NAGREF

1. Study of the microbiology of olive fruit (GSRT) (1987-1989)

2. Ιmprovement of texture characteristics of some European olive fruit varieties suitable for table olive purposes (ΕU,FAIR-CT97-3053) (1997-2000)

3. Biocontrol of olive fermentation; Microbiological and organoleptic studies for the improvement of safety, quality andacceptance of the final product (ΕU, FAIR-9526) (1997-1999)

4. Technological improvement of the fermentation and preservation of green olives (GSRT-PAVE 99) (1999-2001)

5. Technological improvement of the fermentation and preservation of natural black olives and new productdevelopment (GSRT-PAVE 99) (1999-2001)

6. Natural fermentation of green olives with selected strains of lactic acid bacteria resistant to phenolic substances(NAGREF-British Council) (2000-2002)

7. Setting-up a network of Technology Dissemination Centres to optimise SME’s in the olive and olive oil sector (TDC-OLIVE) (ΕU, FOOD-CT-2004-505524) (2004-2006)

8. Improvement of green olive fermentation using probiotic lactic acid bacteria as starters (GSRT-PENED) (2005-2008)

9. Green olive fermentation with probiotic lactic acid bacteria (NAGREF-Tunisia) (2006-2008)

10. Study of the parameters related to processing, preservation and distribution of table olives. Application of improvedtechniques at industrial level for the quality improvement and minimization of environmental impact Reg. (ΕC)2080/05 (12/06-3/08)

11. Preservation of green Kalamata table olives with P. Stathopoulos company.

12. Training of the sensory panel on the organoleptic characteristics of table olives according to the method of Intern.l Olive Council (COI/OT/MO No1/Rev.2 - 2011 ‘Sensory analysis of table olives’) Reg.(ΕC)867/08 (4/2012-3/2015)

13. Table olive fermentation with selected probiotic bacteria. Towards a functional food “PROBIOLIVES”(EU, FP7-SME-2008) (2010-2013)

Cluster analysis of PFGE ApaI digestion fragments of the different lactic acidbacteria strains recovered from olives and brine calculated by the unweightedaverage pair grouping method. The distance between the pattern of eachstrain is indicated by the mean correlation coefficient (r%).

Lactic acid bacteria71 different strains of lactic acid bacteria isolated from fermented olives of Greek

varieties

13 Lactobacillus plantarum

37 Lb. pentosus

1 Lb. paraplantarum

2 Lb. casei group (Lb. casei, Lb. paracasei)

17 Leuconostoc mesenteroides

1 Ln. pseudomesenteroides

9 of them showed PROBIOTIC POTENTIAL IN VITRO

Lb. pentosus 606

















Lb. pentosus B279

Lb. pentosus E129

Lb. pentosus E83

Lb. pentosus E84

Lb. pentosus E182

Lb. pentosus 612

Lb. pentosus E141

Lb. plantarum E45

Lb. pentosus E43

Lb. plantarum E10

Lb. plantarum E50

Lb. pentosus E130

Lb. plantarum E68

Lb. plantarum E79

Lb. plantarum E73

Lb. plantarum E66

Lb. plantarum E77

Lb. plantarum E4

Lb. pentosus E128

Lb. pentosus E139

Lb. pentosus E108

Lb. pentosus E111

Lb. pentosus E121

Lb. plantarum E131

Lb. pentosus E105

Lb. pentosus E101

Lb. plantarum E69

Lb. pentosus 609

Lb. pentosus 632

Lb. pentosus E96


Lb. pentosus 390A

Lb. pentosus 625A

Lb. pentosus E100

Lb. pentosus B283

Lb. plantarum E71

Lb. plantarum B282

Lb. pentosus E119

Lb. pentosus E120

Lb. pentosus 637

Lb. pentosus E110

Lb. pentosus E97

Lb. pentosus E106B

Lb. pentosus E89

Lb. pentosus E104

Lb. pentosus B278

Lb. pentosus B281

Lb. paraplantarum B280

Lb. pentosus B284

Lb. pentosus B285

Ln. pseudomesenteroides B277

Lb. pentosus E95

Lb. casei group E93

Lb. casei group E94

10080604020

Microbiology of fermentation

Test

Strains Low pH

(SR%)a

Bile salts

(SR%)b

Bile salts

hydrolysis

Haemolytic

activityd

Antibiotic

resistance eCaco-2

(Adherence%

)

Lb. pentosus B281 95.64 94.78 0 c α K, C, S 37.21

Lb. pentosus E97 89.69 96.79 0 γ K, C, S 39.76

Lb. pentosus E104 92.52 97.64 0 γ K, G 33.72

Lb. pentosus E108 91.08 100.59 0 γ K, A 60.78

Lb. plantarum B282 87.79 100.09 1 γ K, G, E 68.94

Lb. plantarum E10 89.95 98.67 1 γ K, G 44.75

Lb. plantarum E69 98.36 100.02 0 γ K, G 30.51

Lb. paracasei subs. paracasei

E93

89.41 96.55 0 γ K, G, S 41.92

Lb. paracasei subs. paracasei

E94

82.75 88.80 0 γ K, G, S 74.02

Lb. casei Shirota 82.83 100.20 0 γ S, E, P, T, C 31.41

Lb. rhamnosus GG 64.02 100.61 0 γ K, A, P 34.00

•a survival rate after 3h in low pH, b survival rate after 4h in bile salts, c 0, no hydγrolysis; 1, partial hydrolysis.

•d a-haemolysis, γ-haemolysis, e A: ampicillin, V: vancomycin, G: gentamycin, K: kanamycin, S: streptomycin, P: penicillin,

E: erythromycin, T: tetracycline, C: chloramphenicol

Assessment of probiotic potential by in vitro tests (Lb. casei Shirota & Lb. rhamnosus GG used as reference strains)

Definition of probiotics

“live microorganisms which, when consumed in adequate amounts, confer a health benefit on the host (FAO/WHO, 2002)

• In the early 1930's, in Japan, Minoru Shirotamade a probiotic yoghurt type product, Yakult, from fat-free fermented milk with the strainLactobacillus casei shirota.

• The term "probiotic" was introduced in 1965 by Lilly & Stillwell.

• Pro- + bios = Life (promotes life)

➢ They are mainly lactic acid bacteria but also yeasts.

➢ They are used mainly in fermented dairy foods but also as food supplements.

➢ To exert their beneficial action, consumption of at least 106-107

cfu/g is needed

Probiotic microorganisms

Known probiotic strains

Lactobacillus species• L. acidophilus• L. plantarum• L. casei subspecies rhamnosus• L. brevis• L. delbreuckii subspecies bulgaricus

Bifidobacterium species• B. adolescentis• B. bifidum• B. longum• B. infantis

• B. breve

•

http://www.tehrantimes.com/News/11028/10_PROBIOTICS.jpg

Other:

• Streptococcus salivarius ssp. thermophilus

• Lactococcus lactis ssp. lactis

• Lactococcus lactis s ssp. cremoris

• Enterococcus faecium

• Leuconostoc mesenteroides ssp. dextranicum

• Propionibacterium freudenreichii

• Pediococcus acidilactici

• Saccharomyces boulardii

Minimum requirements for characterization as probiotics

✓ Identification (genus, species, strain)

✓ In vitro tests for selection: eg. resistance to gastric acidity, digestive enzymes, bile salts, antimicrobial action on pathogens

✓ Safety test: that the probiotic strain is safe and free of contamination in the form administered

✓ In vivo studies to document action on health

Beneficial actions of probiotics

• Antimicrobial actions (inhibition of pathogenic microorganisms)

• Biochemical actions (relieving lactose intolerance, lowering cholesterol, antihypertensive action, etc.)

• Physiological actions (stimulation of the immune system, treatment of allergies, etc.)

Mechanisms of action

• Lactic acid production - pH reduction in the GIT and pathogen inhibition eg. Clostridium, Salmonella, Shigella, E. coli, etc.

• Reduction of toxic and carcinogenic metabolites production.

• Increased acidity in the intestine helps in the absorption of trace elements, especially calcium.

• Production of β-D-galactosidase enzyme for lactose degradation.

• Production of antimicrobials such as Bacteriocins and Vitamins (B & K vitamins)

• Inhibition of pathogen adhesion to the intestinal epithelium.

Suggested probiotic consumption

• Minimum intake:

100g of a probiotic food with 107 cfu/g.

• Most probiotics do not permanently adhere to the

epithelium but exhibit their action with their

increase and metabolism in their passage through

the intestine.

• Daily intake of these bacteria is the best way for

their activity and effectiveness.

Poly-probiotics

1. Lactobacillus gasseri PA16/8, Bifidobacterium bifidum MF20/5, Bifidobacterium longum SP07/3

2. Lactobacillus acidophilus, Bifidobacterium longum

3. Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacteriumlongum

4. Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus Casei, var. Rhamnosus, Enterococcus faecium

Food is the best way to take probiotics….

There is a synergistic effect between the components of the food (prebiotics) and the probiotic cultures.

The natural balancing of the acid environment in the stomach by the food also increases the stability of probiotics.

The fermented foods provide:

• a traditional preservation method desired by consumers

• components valuable to health eg. antioxidants, vitamins, fibre present in fruits & vegetables

• the occurence of beneficial microorganisms and their enrichment with probiotic bacteria may add value to them.

Traditional fermented foods as probiotic carriers

Table olives are a high nutritional food that provides essential fatty acids, fibers, vitamins and trace minerals, mainly calcium, iron, potassium, magnesium, phosphorus and iodine.

They contain a very high percentage of unsaturated fatty acids, especially oleic acid.

They also contain polyphenols and flavonoids that have anti-inflammatory action.

Their enrichment with probiotic bacteria will add value to the product.

The suggested daily intake for adults is 20-25 g olives/day, or 5-7 olives.

Table olives as a functional probiotic food

Probiotic lactic acid bacteria isolated from olive microbiota, were used successfully as starters in lab and pilot scale green olive fermentations

1) Lb. pentosus B281 x2

2) Lb. plantarum B282 x2

3) Cocktail B281+B282 x2

a) 8% (w/v) NaCl

b) 10% (w/v) NaCl

Probiotics from and for olives

0

1

2

3

4

5

6

7

8

9

10

0 10 20 30 40 50 60 70 80 90 100 110 120

Time (d)

Lo

g c

fu/m

l AL

AH

AL

AH

0

1

2

3

4

5

6

7

8

9

10

0 10 20 30 40 50 60 70 80 90 100 110 120

Time (d)

Lo

g c

fu/m

l BL

BH

BL

BH

0

1

2

3

4

5

6

7

8

9

10

0 10 20 30 40 50 60 70 80 90 100 110 120

Time (d)

Lo

g c

fu/m

l SL

SH

SL

SH

0

1

2

3

4

5

6

7

8

9

10

0 10 20 30 40 50 60 70 80 90 100 110 120

Time (d)

Log

cfu/

ml CL

CH

CL

CH

The probiotic lactic acid bacteria were maintained at high levels during fermentation

(3 months) regardless of the salt level

•L: Low salt, H: High salt ▪,●: Brine, ▫,◦: Olives

•Lb. pentosus B281 •Lb. plantarum B282

•Lb. pentosus B281 & Lb. plantarum B282 •Control

Brine 8% NaCl Brine 10% NaCl

Inoculated Strain

Fermentation time (d)

Survival rate (PFGE)

Fermentation time (d)

Survival rate (PFGE)

Lactobacillus pentosus B281

1 100% 1 100%

30 100% 30 100%

107 94.7% 107 100%

Lactobacillus plantarum B282

1 100% 1 100%

30 100% 30 100%

107 55% 107 58.8%

Mixed culture (B281+B282)

1 46.67%B281 / 53.33%B282

1 43.75%B281 / 56.25%B282

30 100%B281 30 42.86%B281 / 57.14%B282

107 100%B281 107 100%B281

Survival of probiotics at the end of fermentation (PFGE)

•B

2

8

1

•B

2

8

2

Packaging and storage

1) Autochthonous fermentation Control)

2) With Lb. pentosus B281

3) With Lb. plantarum B282

4) With Cocktail B281+B282

Storage at 4 °C and 20 °C

Packaging in MAP: 70% N2: 30% CO2 or in brine

0

1

2

3

4

5

6

7

8

9

0 20 40 60 80 100 120 140 160 180 200 220 240 260

Time (d)

log

cfu

/g

0

1

2

3

4

5

6

7

8

9

0 20 40 60 80 100 120 140 160 180 200 220 240 260

Time (d)

log

cfu

/g

0

1

2

3

4

5

6

7

8

9

0 20 40 60 80 100 120 140 160 180 200 220 240 260

Time (d)

log

cfu

/g

0

1

2

3

4

5

6

7

8

9

0 20 40 60 80 100 120 140 160 180 200 220 240 260

Time (d)

log

cfu

/g

Survival of probiotics at high levels (105-106 cfu/g) after 6 months of storage

•■: 20 °C ♦: 4 °C

•Lb. pentosus B281 •Lb. plantarum B282

•Lb. pentosus B281 & Lb. plantarum B282 •Control

Survival of probiotic strains at the end of storage (detected by PFGE)

4oC 20oC

Inoculated strain Fermentation time (d)

Survival rate Survival rate

L. pentosus B281 1 90%

56 * 92.86% 93.33%

196 100% 20%

L. plantarum B282 1 87.5%

56 * 40% 46.66%

196 96% 10%

Mixed inoculum(B281 & B282)

1 90% B281 / 0% B282

56 * 73.33% B281 / 0% B282

40% B281/0% B282

196 100% B281/0% B282

60% B281/6.66% B282

Sensory evaluation – end of fermentation

The product “Probiotic olives” submitted by Agric.

Univ. Athens, received the 2nd prize at the

ECOTROPHELIA 2012 Innovative Food Competition

Patent No. 20110100600 «Functional table olives

fermented with lactic acid bacteria with probiotic

properties» PROBIOTIC OLIVES (OBI 14-10-2011)

by PEMETE

Distinctions

Lactic acid bacteria as bioprotective cultures

• Bioprotection is the enrichment of a foodstuff with bio-protective cultures of bacteria capable of inhibiting the growth of spoilage and pathogenic microorganisms.

• It helps to extend the shelf life and maintain food safety.

• Bioprotective cultures can be used with the fermentation cultures or as culture adjuncts.

➢ Τhe activity of lactic acid bacteria during fermentation, results in the

production of a variety of metabolic compounds, in which lactate and acetate

predominate, lowering the pH of the brine and decreasing thus the presence of

pathogenic microorganisms.


Safety of table olives

➢ In addition, antimicrobial compounds (e.g. ethanol, bacteriocins) produced by

certain strains of lactic acid bacteria contribute to a better preservation effect of

the final product.

➢ For this reason, fermented foods have been generally considered less likely to

cause foodborne infection or intoxication.

• A survey was carried out in Greece involving 69 different commercially available

table olive preparations, including Spanish-style green olives, naturally black olives

and dry-salted olives.

• No enterobacteriaceae, pseudomonads, B. cereus, or Clostridium perfringens were

detected in any of the samples analyzed given the physicochemical characteristics

found (average pH, 3.9–4.3; salt content, 6.2–7.3).

•Absence of Salmonella spp., L. monocytogenes, E. coli, Bacillus cereus and C. perfringens reported by Grounta, Nychas Panagou (2013) Int. J. Food Microb. 161: 197-202

•Similar observations in Spain and Italy



•Inoculation (107 cfu/ml)

•Escherichia coli O157:H7,

•Listeria monocytogenes

•Salmonella Enteritidis

•Fermented Olives

•Removal of brine

•Fresh brine addition(NaCl 6% w/v)

•Packaging 70% N2:30% CO2

•Storage at 4ο & 20°C


(a)

0

1

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3

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5

6

7

8

0 5 10 15 20 25 30 35 40

Time (days)

Lo

g c

fu/m

l

•Escherichia coli O157:H7

(a)

0

1

2

3

4

5

6

7

8

0 5 10 15 20 25 30 35 40

Time (days)

Lo

g c

fu/m

l

•Salmonella Enteritidis

(a)

0

1

2

3

4

5

6

7

8

0 5 10 15 20 25 30 35 40 45 50

Time (days)

Lo

g c

fu/m

l

•Listeria monocytogenes

8 ημέρες 17 ημέρες 14 ημέρες 22ημέρες

Salmonella Enteritidis PT4Bacillus cereus


Panagou E., Tassou C., ….Nychas GJ. (2008) J. Food Protection 71: 1393-1400

Panagou E., Nychas GJ. Sofos J. (2013) Food Control 29:32-41

• Recently, Grounta et al. (2013) demonstrated also that Salmonella, E. coli O157:H7, L. monocytogenes and S. aureus did not survive on natural black olives stored under aerobic conditions.

Therefore the results indicate that:

Fermented olives can be a probiotic, functional food of high

added value,

Fermented olives are safe, since they are not a favorable

environment to support the growth of foodborne pathogens.

Organoleptic evaluation of table olives

The first National Taste panel has been trained according to the method

COI/T.20/Doc.No 6/Rev.1 (Sept.2007) by Dr. Tertivanidis and Assoc. Prof. Panagou at

the laboratory of ITAP and is provided to interested companies.

Thank you for your attention!

NATIONAL AGRICULTURAL

RESEARCH FOUNDATION

NAGREF

“microorganisms of table olives. - static.livemedia.gr · cluster analysis of pfge apai digestion...

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