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Título: | Influence of 1-Methylcyclopropene (1-MCP) on the Processing and Microbial Communities of Spanish-Style and Directly Brined Green Table Olive Fermentations |
Autor: | López-García, Elio CSIC ORCID ; Benítez-Cabello, Antonio CSIC ORCID ; Rodríguez-Gómez, Francisco J. CSIC ORCID ; Martín-Arranz, Virginia CSIC; Garrido Fernández, A. CSIC ORCID ; Arroyo López, Francisco Noé CSIC ORCID | Palabras clave: | 1-MCP Fermentation Metagenomic Natural olives Spanish-style Table olives |
Fecha de publicación: | 1-sep-2022 | Editor: | Multidisciplinary Digital Publishing Institute | Citación: | Fermentation 8 (9): 441 (2022) | Resumen: | This work evaluates the effect of 1-methylcyclopropene (1-MCP) on postharvest and fermentation of Manzanilla cultivar, processed as Spanish-style or directly brined table olives. During postharvest handling, 1-MCP (2.85 µL/L) reduced the number of colour-turning olives by 18.42% over the untreated fruits. In Spanish-style and directly brined fermentation, the 1-MCP treatment led to lower pH levels, higher titratable acidities, improved firmness and colour olives than untreated fruits. A panel of expert testers also gave higher scores, and overall acceptability to the 1-MCP treated fruits, especially in the case of Spanish-style fermented olives. Metagenomic analysis of olive biofilms at the end of the fermentation process (176 days) revealed that Lactiplantibacillus was the most abundant bacterial genus in both Spanish-style and directly brined olives (>72%). However, fungal biodiversity was higher than bacterial in all treatments. Saccharomyces was the predominant yeast genus associated with directly brined olives (>97%), whilst Wickerhamomyces (>37%) and Zygoascus (>18%) were with Spanish-style fermentations. The 1-MCP treatment doubled the presence of Wickerhamomyces in Spanish-style fruits (74%) whilst reducing the presence of Zygoascus and allowing the growth of Enterobacter (15%) in directly brined olives. Thus, the postharvesting treatment of table olives with 1-MCP could help reduce the maturation progress of olives and improve the organoleptic and quality characteristics of the products without affecting the microbiological evolution of the fermentations. | URI: | http://hdl.handle.net/10261/280793 | DOI: | 10.3390/fermentation8090441 | E-ISSN: | 2311-5637 |
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fermentation-08-00441.pdf | Artículo principal | 3,66 MB | Adobe PDF | Visualizar/Abrir |
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