期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 398, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2023.110226
关键词
Black olives; Dry-salted olives; Yeasts; Rep-PCR; RFLP; Amplicon target sequencing
This study investigated the physicochemical characteristics and microbiological composition of naturally black dry-salted olives obtained from different retail outlets in the Greek market. The results showed significant variability in the physicochemical attributes among the samples, with pH values ranging from 4.0 to 5.0 and water activity values ranging from 0.58 to 0.91. The dominant yeast species identified were Pichia membranifaciens, Candida sorbosivorans, Citeromyces nyon-sensis, Candida etchelsii, Wickerhamomyces subpelliculosus, Candida apicola, Wickerhamomyces anomalus, Torulaspora delbrueckii, and Candida versatilis. The majority of the samples met the microbiological and hygienic quality requirements, but there was a lack of standardization in the processing of this commercial style.
In the present study, the physicochemical (pH, water activity, moisture content, salt concentration) classical plate counts (total viable counts, yeasts, lactic acid bacteria, Staphylococcus aureus, Pseudomonas spp., Entero-bacteriaceae) and amplicon sequencing of naturally black dry-salted olives obtained from different retail outlets of the Greek market were investigated. According to the results, the values of the physicochemical characteristics presented great variability among the samples. Specifically, pH and water activity (aw) values ranged between 4.0 and 5.0, as well as between 0.58 and 0.91, respectively. Moisture content varied between 17.3 and 56.7 % (g H2 Omicron/100 g of olive pulp), whereas salt concentration ranged from 5.26 to 9.15 % (g NaCl/100 g of olive pulp). No lactic acid bacteria, S. aureus, Pseudomonas spp. and Enterobacteriaceae were detected. The mycobiota con-sisted of yeasts that were further characterized and identified by culture-dependent (rep-PCR, ITS-PCR, and RFLP) and amplicon target sequencing (ATS). Pichia membranifaciens, Candida sorbosivorans, Citeromyces nyon-sensis, Candida etchelsii, Wickerhamomyces subpelliculosus, Candida apicola, Wickerhamomyces anomalus, Tor-ulaspora delbrueckii and Candida versatilis were the dominant species according to ITS sequencing (culture-dependent), while ATS revealed the dominance of C. etchelsii, Pichia triangularis, P. membranifaciens, and C. versatilis among samples. The results of this study demonstrated considerable variability in quality attributes among the different commercial samples of dry-salted olives, reflecting a lack of standardization in the pro-cessing of this commercial style. However, the majority of the samples were characterized by satisfactory microbiological and hygienic quality and complied with the requirements of the trade standard for table olives of the International Olive Council (IOC) for this processing style in terms of salt concentration. In addition, the diversity of yeast species was elucidated for the first time in commercially available products, increasing our knowledge on the microbial ecology of this traditional food. Further investigation into the technological and multifunctional traits of the dominant yeast species may result in better control during dry-salting and enhance the quality and shelf-life of the final product.
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