Kaltsa A, Papaliaga D, Papaioannou E, Kotzekidou P
Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece.
Department of Chemistry, Faculty of Chemical Engineering, Aristotle University of Thessaloniki, GR 54124 Thessaloniki, Greece.
Food Microbiol. 2015 Jun;48:58-62. doi: 10.1016/j.fm.2014.10.016. Epub 2014 Dec 24.
The technological characteristics of five oleuropeinolytic strains of the Lactobacillus plantarum group selected within 135 isolates from table olives were investigated. The metabolism of phenolic compounds during elaboration of green (cv. Chalkidikis) and black (cv. Kalamata) olives under reduced salt conditions was evaluated. Olives of both cultivars were fermented in two different kinds of brine (Brine A containing 2.3% NaCl, 32.3 mM Ca-acetate and 33.9 mM Ca-lactate and Brine B containing 4% NaCl, pH 5.0 in both brines) by five selected strains of L. plantarum group. After 60 days of fermentation, the analysis of phenolic compounds was performed by HPLC and nine compounds were identified and quantified: oleuropein, hydroxytyrosol, tyrosol and vanillin and the phenolic acids protocatechuic, caffeic, p-hydroxybenzoic, vanillic and p-coumaric acid. The study can lead to the development of starter culture potentially active in biological debittering of olives during fermentation in order to unify the debittering and fermentation process during elaboration of table olives.
对从油橄榄中分离出的135株植物乳杆菌属菌株中的5株橄榄苦苷分解菌株的技术特性进行了研究。评估了在低盐条件下腌制青橄榄（品种为哈尔基季基斯）和黑橄榄（品种为卡拉马塔）过程中酚类化合物的代谢情况。两种品种的橄榄分别在两种不同的盐卤（盐卤A含有2.3%氯化钠、32.3 mM醋酸钙和33.9 mM乳酸钙，盐卤B含有4%氯化钠，两种盐卤的pH值均为5.0）中由5株选定的植物乳杆菌属菌株进行发酵。发酵60天后，通过高效液相色谱法对酚类化合物进行分析，鉴定并定量了9种化合物：橄榄苦苷、羟基酪醇、酪醇和香草醛以及酚酸原儿茶酸、咖啡酸、对羟基苯甲酸、香草酸和对香豆酸。该研究有助于开发在橄榄发酵过程中对生物脱苦具有潜在活性的发酵剂，以便在油橄榄加工过程中统一脱苦和发酵过程。
