دورية أكاديمية
Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation
| العنوان: | Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation |
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| المؤلفون: | Domínguez Manzano, Jesús, Olmo-Ruiz, Carmen, Bautista-Gallego, J., Arroyo López, Francisco Noé, Garrido Fernández, A., Jiménez Díaz, Rufino |
| المساهمون: | Ministerio de Ciencia e Innovación (España) |
| بيانات النشر: | Elsevier |
| سنة النشر: | 2012 |
| المجموعة: | Digital.CSIC (Consejo Superior de Investigaciones Científicas / Spanish National Research Council) |
| مصطلحات موضوعية: | Biofilms, Olive skin, Table olives, Yeasts, Lactobacillus pentosus |
| الوصف: | In this work, the establishment of polymicrobial communities on the surfaces which come into contact with the brine during Spanish style Gordal cv. green olive fermentation when subjected to spontaneous or controlled processes (inoculated with Lactobacillus pentosus LPCO10 or 128/2) was studied. Scanning electron microscopy showed that L. pentosus and yeast populations were able to form mixed biofilms throughout the fermentation process on both abiotic (glass slide) and biotic (olive skin) surfaces. The biofilm architectures in both supports were completely different: on the glass slides only aggregates of L. pentosus and yeasts without any polymeric matrix surrounding them were found while on the skin of the fruits, true mature biofilms were observed. During fermentation, the lactic acid bacteria (LAB) population on the olives remained similar while that of yeasts increased progressively to reach similar levels at the end of the process (8-9logCFU/cm 2). Molecular analysis showed that different populations of L. pentosus and yeasts were the only microbial members of the biofilm formed during fermentation, regardless of inoculation. Hence, the green olive surface provides an appropriate environmental condition for the suitable development and formation of complex biofilms during controlled or natural table olive processing. © 2012 Elsevier B.V. ; This work was supported by the Spanish Government through MICIIN Projects AGL2009-08016 and AGL2010-15529. J. D.-M. and J. B.-G were the recipient of grants JAE-predoc from the C.S.I.C. C. O.-R. was the recipient of a contract from MICIIN. F.N. Arroyo-López thanks CSIC for a JAE-DOC postdoctoral research contract. ; Peer Reviewed |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | unknown |
| تدمد: | 0168-1605 |
| العلاقة: | Sí; International Journal of Food Microbiology 157: 230- 238 (2012); http://hdl.handle.net/10261/127081Test; http://dx.doi.org/10.13039/501100004837Test |
| DOI: | 10.1016/j.ijfoodmicro.2012.05.011 |
| DOI: | 10.13039/501100004837 |
| الإتاحة: | https://doi.org/10.1016/j.ijfoodmicro.2012.05.011Test https://doi.org/10.13039/501100004837Test http://hdl.handle.net/10261/127081Test |
| حقوق: | none |
| رقم الانضمام: | edsbas.40EDBE3C |
| قاعدة البيانات: | BASE |
| تدمد: | 01681605 |
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| DOI: | 10.1016/j.ijfoodmicro.2012.05.011 |