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Diversity of bacterial population of table olives assessed by PCR-DGGE analysis.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Randazzo, Cinzia L. Ribbera, Angela Pitino, Iole Romeo, Flora V. Caggia, Cinzia
Description	Country affiliation: Italy Author Affiliation: Randazzo CL ( Dipartimento di Scienze delle Produzioni Agrarie e Alimentari, University of Catania, Catania, Italy. cinzialuci@tiscali.it)
Abstract	Nocellara Etnea and Geracese table olives are produced according to traditional process, in which lactic acid bacteria (LAB) and yeasts are the dominant microorganisms. With the aim to evaluate the effect of selected starter cultures on dynamics of bacterial population during fermentation and on growth/survival of Listeria spp. artificially inoculated into the olive brine, a polyphasic approach based on the combination of culturing and PCR-DGGE analysis was applied. Plating results showed a different concentration of the major bacterial groups considered among cultivars and the beneficial effect of LAB starters, which clearly inhibited Enterobacteriaceae. Moreover, results indicated that the brine conditions applied did not support the growth/survival of Listeria monocytogenes strain, artificially inoculated, highlighting the importance of selecting right fermentation parameters for assuring microbiological safety of the final products. Comparison of DGGE profile of Nocellara Etnea and Geracese table olives, displayed a great difference among cultivars, revealing a wide biodiversity within Lactobacillus population during Geracese olives fermentation. Based on cloning and sequencing of the most dominant amplicons, the presence, among others, of Lactobacillus paracollinoides and Lactobacillus coryniformis in Geracese table olives was revealed in table olives for the first time.
File Format	HTM / HTML
ISSN	07400020
Issue Number	1
Volume Number	32
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2012-10-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Bacteria Isolation & Purification Biodiversity Olea Microbiology Classification Genetics Metabolism Denaturing Gradient Gel Electrophoresis Fermentation Food Microbiology Polymerase Chain Reaction Journal Article
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

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