Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, Athens, GR-11855, Greece.
Food Microbiol. 2011 May;28(3):621-7. doi: 10.1016/j.fm.2010.11.015. Epub 2010 Dec 1.
The effect of natamycin as a fungal control agent in natural black olive fermentation according to the traditional anaerobic system was studied. Black Conservolea olives were subjected to spontaneous fermentation in 8% (w/v) NaCl brine solution (control treatment) or brine supplemented with 0.01% (w/v) natamycin (active compound) for an overall period of 60 days. The changes in the microbial association (lactic acid bacteria, yeasts, Enterobacteriaceae), pH, titratable acidity, organic acids, and volatile compounds were monitored throughout fermentation. The initial microbiota consisted of lactic acid bacteria, yeasts, and Enterobacteriaceae. The addition of natamycin in the brine inhibited the growth of yeasts, without affecting the population dynamics of bacteria, resulting in a more vigorous fermentation with higher titratable acidity compared to spontaneous control process. Moreover, the presence of natamycin inhibited mould spoilage caused by the development of fungal mycelium on the surface of the brine during the traditional anaerobic fermentation system employed widely in Greece in natural black olive processing. Natamycin could be an important component of a processing system to control fungal growth in natural black olive fermentation and at the same time it has the potential to enhance the process by favouring the growth of the indigenous population of lactic acid bacteria against other competing microorganisms.
本研究旨在考察纳他霉素作为一种真菌控制剂，在传统的厌氧系统中对天然黑橄榄发酵的影响。黑 Conservolea 橄榄在 8%（w/v）盐水溶液（对照处理）或添加 0.01%（w/v）纳他霉素（活性化合物）的盐水中进行自发发酵，整个发酵过程持续 60 天。监测了整个发酵过程中微生物群落（乳酸菌、酵母菌、肠杆菌科）、pH 值、可滴定酸度、有机酸和挥发性化合物的变化。初始微生物群落由乳酸菌、酵母菌和肠杆菌科组成。盐水纳他霉素的添加抑制了酵母菌的生长，而不影响细菌的种群动态，与自发对照过程相比，发酵更旺盛，可滴定酸度更高。此外，纳他霉素的存在抑制了真菌菌丝在希腊广泛应用的传统厌氧发酵系统中盐水表面的霉变。纳他霉素可以成为控制天然黑橄榄发酵中真菌生长的加工系统的重要组成部分，同时，它通过促进土著乳酸菌的生长来增强发酵过程，抑制其他竞争微生物的生长。
