Effects of Lactiplantibacillus plantarum ۱۱ and Chloride Sodium on Biochemical and Microbiological Quality of Table Olives during Fermentation

Background: Table olives are nutritionally a complete food and considered as one of the oldest fermented products. This study aimed to evaluate the effect of Lactiplantibacillus plantarum ۱۱ as a starter culture on the fermentation of table olives at two incubation temperatures ۲۲ and ۳۰ °C and different salt concentrations (۰, ۴, ۸, and ۱۲% m/v) of sodium chloride (NaCl). Methods: The fermentation of table olives was carried out according to the Spanish style. L. plantarum ۱۱ was inoculated as a starter culture (۱۰۶ Colony Forming Unit (CFU)/ml), and Listeria monocytogenes CECT ۴۰۳۲ was used as an indicator strain. Under the same experimental conditions, the fermentation of olives without the inoculation of starter culture was used as a control. Then, biochemical and microbiological quality of each experimental batch was tested. Results: Unlike the incubation temperature of ۲۲ °C, the pH values ​​obtained in salted batches and incubated at ۳۰ °C were all below the marketing limits for table olives. At the end of the process, the maximum load of yeasts and molds (>۵ log CFU/ml) was recorded in the batches incubated at ۲۲ °C. At ۲۲ °C, Listeria was absent in inoculated fermenters at a concentration greater than or equal to ۸% (w/v) of NaCl. However, at ۳۰ °C, Listeria was not detected in treatment groups and in the control group with ۱۲% NaCl.  Conclusion: L. plantarum ۱۱ could be potentially considered as a probiotic starter culture during the fermentation of black table olives. DOI: ۱۰.۱۸۵۰۲/jfqhc.۸.۴.۸۲۵۵

Keywords:

Brine , Sodium Chloride , Fermentation , Bacteria , Probiotics , Olea