dc.creator | Benítez Cabello, Antonio | es |
dc.creator | Rodríguez Gómez, Francisco | es |
dc.creator | Morales Gómez, María Lourdes | es |
dc.creator | Garrido Fernández, Antonio | es |
dc.creator | Jiménez Díaz, Rufino | es |
dc.creator | Arroyo López, Francisco Noé | es |
dc.date.accessioned | 2019-08-26T10:54:00Z | |
dc.date.available | 2019-08-26T10:54:00Z | |
dc.date.issued | 2019 | |
dc.identifier.citation | Benítez Cabello, A., Rodríguez Gómez, F., Morales Gómez, M.L., Garrido Fernández, A., Jiménez Díaz, R. y Arroyo López, F.N. (2019). Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations. Foods, 8 (8), 280-1-280-17. | |
dc.identifier.issn | 2304-8158 | es |
dc.identifier.uri | https://hdl.handle.net/11441/88691 | |
dc.description.abstract | In this work, Manzanilla Spanish-style green table olive fermentations were inoculated
with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast
Wickerhanomyces anomalus Y12 and a mixed culture of all them. After fermentation (65 days),
their volatile profiles in brines were determined by gas chromatography-mass spectrometry analysis.
A total of 131 volatile compounds were found, but only 71 showed statistical differences between
at least, two fermentation processes. The major chemical groups were alcohols (32), ketones (14),
aldehydes (nine), and volatile phenols (nine). Results showed that inoculation with Lactobacillus
strains, especially L. pentosus Lp13, reduced the formation of volatile compounds. On the contrary,
inoculation with W. anomalus Y12 increased their concentrations with respect to the spontaneous
process, mainly of 1-butanol, 2-phenylethyl acetate, ethanol, and 2-methyl-1-butanol. Furthermore,
biplot and biclustering analyses segregated fermentations inoculated with Lp13 and Y12 from the
rest of the processes. The use of sequential lactic acid bacteria and yeasts inocula, or their mixture,
in Spanish-style green table olive fermentation could be advisable practice for producing differentiated
and high-quality products with improved aromatic profile. | es |
dc.description.sponsorship | Gobierno de España-OliFilm-AGL-2013-48300-R | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | MDPI | es |
dc.relation.ispartof | Foods, 8 (8), 280-1-280-17. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | table olives | es |
dc.subject | starter cultures | es |
dc.subject | GC-MC analysis | es |
dc.subject | volatile composition | es |
dc.title | Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.projectID | OliFilm-AGL-2013-48300-R | es |
dc.relation.publisherversion | https://doi.org/10.3390/foods8080280 | es |
dc.identifier.doi | 10.3390/foods8080280 | es |
idus.format.extent | 17 p. | es |
dc.journaltitle | Foods | es |
dc.publication.volumen | 8 | es |
dc.publication.issue | 8 | es |
dc.publication.initialPage | 280-1 | es |
dc.publication.endPage | 280-17 | es |