English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/173574
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Microbiota and metabolite profiling of spoiled spanish-style green table olives

AuthorsCastro Gómez-Millán, Antonio de ; Sánchez Gómez, Antonio Higinio ; López-López, Antonio ; Cortés Delgado, Amparo ; Medina Pradas, Eduardo ; Montaño, Alfredo
KeywordsGreen table olives
Microbial community
DNA sequencing
Metabolite composition
Issue Date31-Oct-2018
PublisherMultidisciplinary Digital Publishing Institute
CitationMetabolites 8(4): 73 (2018)
AbstractThe aim of the present study was to assess the malodorous spoilages of Spanish-style green table olives through microbial and metabolite composition using current measuring techniques (e.g., high-throughput DNA sequencing, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry). Under different alkaline and washing conditions, the spoilage fermentations were reproduced with Gordal and Manzanilla olive cultivars using a low salt concentration (71 g L−1 NaCl) in the initial brine. The degradation of lactic acid and significant increases in volatile fatty acids and phenols were found in all the spoiled samples in comparison with the unspoiled control samples. According to high-throughput DNA sequencing, Cardiobacteriaceae and Ruminococcus were the dominant bacteria in the spoiled samples. PLS regression and Pearson’s correlation coefficient analyses revealed positive and negative correlations among microbial communities, metabolites, and sensory spoilage descriptors. Notably, the “zapatera” descriptor was significantly associated with Propionibacterium, which was positively correlated with acetic acid, propionic acid, succinic acid, and methyl propanoate; while the “butyric” descriptor exhibited a significant positive relationship with the genus Ruminococcus, which gave an almost significant correlation with propionic and butyric acids.
Publisher version (URL)https://doi.org/10.3390/metabo8040073
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
metabolites-08-00073.pdf2,36 MBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.