A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table Olives

Barbara Speranza; Milena Sinigaglia; Maria Rosaria Corbo; Nazzario D'Errico; Antonio Bevilacqua

doi:10.3390/foods11142100

A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table Olives

Foods. 2022 Jul 14;11(14):2100. doi: 10.3390/foods11142100.

Authors

Barbara Speranza¹, Milena Sinigaglia¹, Maria Rosaria Corbo¹, Nazzario D'Errico², Antonio Bevilacqua¹

Affiliations

¹ Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
² Consorzio Peranzana Alta Daunia, Via Goito 8, 71017 Torremaggiore, Italy.

Abstract

Samples of brines from Peranzana Alta Daunia olives at the end of fermentation were analyzed; samples were taken in two different years from eight different locations (Torremaggiore, San Severo, San Paolo di Civitate, Lucera, Chieuti, Serracapriola, Gargano and Termoli in Southern Italy). Total aerobic count, enterobacteria, pseudomonads, staphylococci, lactic acid bacteria and yeasts (Saccharomyces and non-Saccharomyces) were assessed; moreover, presumptive lactobacilli were characterized in relation to their ability to grow with salt added, and at 10 and 45 °C. Yeasts were generally more abundant than lactic acid bacteria (LAB), but two clusters were found: one including the areas of Torremaggiore, San Severo, Apricena, Lucera and San Paolo di Civitate (area 1, A1), and another comprising Gargano, Termoli and Serracapriola (area 2, A2). Lactobacilli of A1 were more resistant to stress conditions (growth at 10% of salt and at 10 °C); moreover, A1 was characterized by a lower abundance of yeasts. In some areas (Lucera and San Severo), a higher abundance of non-Saccharomyces yeasts was found. This paper offers a first insight into the profile of Peranzana Alta Daunia olives at the end of fermentation, suggesting that some indices (technological traits of lactobacilli, ratio yeasts vs. LAB, abundance of non-Saccharomyces yeasts) could be useful to define a microbiological profile of the variety.

Keywords: Saccharomyces; lactobacilli; non-Saccharomyces; ratio lactic acid bacteria vs. yeasts.

Grants and funding

This research was funded by Regione Puglia (Apulian Region) through the grant REFIN “Approccio bottom-up per olive da mensa green (Bottom-up approach for green table olives, E7DC2687)”, by funding the researcher position of Barbara Speranza-UNIFG282.