ISHS Acta Horticulturae 474: III International Symposium on Olive Growing
QUALITY IMPROVEMENT OF TABLE OLIVES BY USE OF AN OLEUROPEIN DEGRADING STRAIN OF LACTOBACILLUS PLANTARUM |
| Authors: | V. Marsilio, B. Lanza, D.S. Lombardi |
| Keywords: | Lactobacillus plantarum, Ca-alginate, immobilization, table olive processing, scanning electron microscopy |
| Abstract:
A new biodegradation process of oleuropein, a bitter-tasting secoiridoid glucoside present in leaves and fruits of Olea europaea L., was developed. This technology could replace the traditional alkali treatment for debittering olives used for direct human consumption. The new method is based on the use of a selected oleuropeinolytic Lactobacillus plantarum b-glucosidase positive strain, isolated from olive brines. In this study experiments with immobilized cells on alginate beads were carried out to compare the performance of free and entrapped cells of L. plantarum for the utilization of oleuropein and production of its derivatives monitored at time intervals by capillary gas-chromatography (HRGC). Effects of bacterial entrapment within solidified beads on cell survival and examinations of bacterial population inside the beads by scanning electron microscopy (SEM), were also considered. | |
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