Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain.
Int J Food Microbiol. 2012 Jul 2;157(2):230-8. doi: 10.1016/j.ijfoodmicro.2012.05.011. Epub 2012 May 16.
In this work, the establishment of polymicrobial communities on the surfaces which come into contact with the brine during Spanish style Gordal cv. green olive fermentation when subjected to spontaneous or controlled processes (inoculated with Lactobacillus pentosus LPCO10 or 128/2) was studied. Scanning electron microscopy showed that L. pentosus and yeast populations were able to form mixed biofilms throughout the fermentation process on both abiotic (glass slide) and biotic (olive skin) surfaces. The biofilm architectures in both supports were completely different: on the glass slides only aggregates of L. pentosus and yeasts without any polymeric matrix surrounding them were found while on the skin of the fruits, true mature biofilms were observed. During fermentation, the lactic acid bacteria (LAB) population on the olives remained similar while that of yeasts increased progressively to reach similar levels at the end of the process (8-9 log CFU/cm(2)). Molecular analysis showed that different populations of L. pentosus and yeasts were the only microbial members of the biofilm formed during fermentation, regardless of inoculation. Hence, the green olive surface provides an appropriate environmental condition for the suitable development and formation of complex biofilms during controlled or natural table olive processing.
本工作研究了在西班牙式 Gordal cv. 绿橄榄发酵过程中（用戊糖片球菌 LPCO10 或 128/2 接种进行自然或控制发酵），与盐水接触的表面上形成多微生物群落的情况。扫描电子显微镜显示，戊糖片球菌和酵母种群能够在整个发酵过程中，在非生物（载玻片）和生物（橄榄皮）表面上形成混合生物膜。两种载体上的生物膜结构完全不同：在载玻片上仅发现戊糖片球菌和酵母的聚集物，周围没有任何聚合基质，而在果实的皮上则观察到真正成熟的生物膜。在发酵过程中，橄榄上的乳酸菌（LAB）种群保持相似，而酵母种群则逐渐增加，在发酵结束时达到相似的水平（8-9 log CFU/cm(2))。分子分析表明，在发酵过程中形成的生物膜中，只有戊糖片球菌和酵母的不同种群是微生物成员，而与接种无关。因此，绿橄榄表面为控制或自然腌制橄榄加工过程中复杂生物膜的适当发展和形成提供了合适的环境条件。
