新程序预先选择乳酸菌能够控制橄榄发酵

IF 0.6 4区综合性期刊 Q3 MULTIDISCIPLINARY SCIENCES

Acta Scientiarum-technology Pub Date : 2022-01-12 DOI:10.4025/actascitechnol.v44i1.57309

A. Caridi, F. Panebianco, A. De Bruno, A. Piscopo, A. Martorana, R. Sidari

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引用次数: 0

摘要

从35份手工卡拉布里亚橄榄卤水中分离出153株乳酸菌。设计筛选流程，包括以下步骤:1)革兰氏染色、细胞形态、均乳酸发酵、MRS肉汤酸化活性;2) NaCl在橄榄膏中生长11%;3)抗氧化活性增强;4)最佳菌株的鉴定。提议的程序允许对乳酸菌发酵餐桌橄榄的技术能力进行评估，排除所有那些肯定不能作为发酵剂的菌株，成本低且容易。使用橄榄糊作为筛选介质，可以测试新分离株对橄榄酚类化合物的抗性。选择能够提高橄榄酱抗氧化能力的菌株，可以提高食用橄榄的保质期。

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New procedure to pre-select lactic acid bacteria able to control table-olive fermentation

Using 35 artisanal Calabrian table-olive brines, 153 strains of lactic acid bacteria were isolated. A screening procedure was designed, involving the following steps: 1) Gram stain, cellular morphology, homolactic fermentation, acidifying activity in MRS broth; 2) growth in olive paste with NaCl 11%; 3) increase of the antioxidant activity; 4) identification of the best strains. The proposed procedure allows an evaluation of the technological aptitude of lactic acid bacteria to ferment table olives excluding, cheaply and easily, all those strains definitely unable to act as starter. The use of olive paste as a screening medium allows the resistance of the new isolates against olive phenolic compounds to be tested. The selection of strains able to increase the antioxidant power of olive paste can improve the shelf-life of table olives.

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来源期刊

Acta Scientiarum-technology 综合性期刊-综合性期刊

CiteScore

1.40

自引率

12.50%

发文量

审稿时长

6-12 weeks

期刊介绍： The journal publishes original articles in all areas of Technology, including: Engineerings, Physics, Chemistry, Mathematics, Statistics, Geosciences and Computation Sciences. To establish the public inscription of knowledge and its preservation; To publish results of research comprising ideas and new scientific suggestions; To publicize worldwide information and knowledge produced by the scientific community; To speech the process of scientific communication in Technology.