Speranza Barbara, Sinigaglia Milena, Corbo Maria Rosaria, D'Errico Nazzario, Bevilacqua Antonio
Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
Consorzio Peranzana Alta Daunia, Via Goito 8, 71017 Torremaggiore, Italy.
Foods. 2022 Jul 14;11(14):2100. doi: 10.3390/foods11142100.
Samples of brines from olives at the end of fermentation were analyzed; samples were taken in two different years from eight different locations (Torremaggiore, San Severo, San Paolo di Civitate, Lucera, Chieuti, Serracapriola, Gargano and Termoli in Southern Italy). Total aerobic count, enterobacteria, pseudomonads, staphylococci, lactic acid bacteria and yeasts ( and non-) were assessed; moreover, presumptive lactobacilli were characterized in relation to their ability to grow with salt added, and at 10 and 45 °C. Yeasts were generally more abundant than lactic acid bacteria (LAB), but two clusters were found: one including the areas of Torremaggiore, San Severo, Apricena, Lucera and San Paolo di Civitate (area 1, A1), and another comprising Gargano, Termoli and Serracapriola (area 2, A2). Lactobacilli of A1 were more resistant to stress conditions (growth at 10% of salt and at 10 °C); moreover, A1 was characterized by a lower abundance of yeasts. In some areas (Lucera and San Severo), a higher abundance of non- yeasts was found. This paper offers a first insight into the profile of olives at the end of fermentation, suggesting that some indices (technological traits of lactobacilli, ratio yeasts vs. LAB, abundance of non- yeasts) could be useful to define a microbiological profile of the variety.
对发酵末期橄榄的盐水样本进行了分析；样本于两个不同年份取自八个不同地点（意大利南部的托雷马焦雷、圣塞韦罗、奇维塔特的圣保罗、卢切拉、基耶乌蒂、塞拉卡普里奥拉、加尔加诺和特尔莫利）。评估了总需氧菌数、肠杆菌、假单胞菌、葡萄球菌、乳酸菌和酵母（包括有酵母和无酵母）；此外，还对推定的乳酸菌进行了表征，考察其在添加盐分以及在10℃和45℃条件下的生长能力。酵母通常比乳酸菌（LAB）更为丰富，但发现了两个聚类：一个包括托雷马焦雷、圣塞韦罗、阿普里塞纳、卢切拉和奇维塔特的圣保罗地区（区域1，A1），另一个包括加尔加诺、特尔莫利和塞拉卡普里奥拉（区域2，A2）。A1区域的乳酸菌对胁迫条件更具抗性（在10%盐分和10℃下生长）；此外，A1区域的酵母丰度较低。在一些地区（卢切拉和圣塞韦罗），发现非酵母的丰度较高。本文首次深入探讨了发酵末期橄榄的概况，表明一些指标（乳酸菌的技术特性、酵母与LAB的比例、非酵母的丰度）可能有助于确定该品种的微生物概况。
