Efficacy of natamycin to control fungal growth in natural black olive fermentation

dc.contributor.author	Hondrodimou, O	en
dc.contributor.author	Kourkoutas, Y	en
dc.contributor.author	Panagou, EZ	en
dc.date.accessioned	2014-06-06T06:51:18Z
dc.date.available	2014-06-06T06:51:18Z
dc.date.issued	2011	en
dc.identifier.issn	07400020	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.fm.2010.11.015	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5436
dc.subject	Fermentation	en
dc.subject	Fungal growth	en
dc.subject	Natamycin	en
dc.subject	Natural black olives	en
dc.subject.other	antifungal agent	en
dc.subject.other	brine	en
dc.subject.other	inorganic salt	en
dc.subject.other	natamycin	en
dc.subject.other	article	en
dc.subject.other	drug effect	en
dc.subject.other	fermentation	en
dc.subject.other	food contamination	en
dc.subject.other	food control	en
dc.subject.other	growth, development and aging	en
dc.subject.other	human	en
dc.subject.other	microbiology	en
dc.subject.other	olive tree	en
dc.subject.other	pH	en
dc.subject.other	product safety	en
dc.subject.other	yeast	en
dc.subject.other	Antifungal Agents	en
dc.subject.other	Consumer Product Safety	en
dc.subject.other	Fermentation	en
dc.subject.other	Food Contamination	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Humans	en
dc.subject.other	Hydrogen-Ion Concentration	en
dc.subject.other	Natamycin	en
dc.subject.other	Olea	en
dc.subject.other	Salts	en
dc.subject.other	Yeasts	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Enterobacteriaceae	en
dc.subject.other	Fungi	en
dc.subject.other	Oleaceae	en
dc.title	Efficacy of natamycin to control fungal growth in natural black olive fermentation	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.fm.2010.11.015	en
heal.publicationDate	2011	en
heal.abstract	The effect of natamycin as a fungal control agent in natural black olive fermentation according to the traditional anaerobic system was studied. Black Conservolea olives were subjected to spontaneous fermentation in 8% (w/v) NaCl brine solution (control treatment) or brine supplemented with 0.01% (w/v) natamycin (active compound) for an overall period of 60 days. The changes in the microbial association (lactic acid bacteria, yeasts, Enterobacteriaceae), pH, titratable acidity, organic acids, and volatile compounds were monitored throughout fermentation. The initial microbiota consisted of lactic acid bacteria, yeasts, and Enterobacteriaceae. The addition of natamycin in the brine inhibited the growth of yeasts, without affecting the population dynamics of bacteria, resulting in a more vigorous fermentation with higher titratable acidity compared to spontaneous control process. Moreover, the presence of natamycin inhibited mould spoilage caused by the development of fungal mycelium on the surface of the brine during the traditional anaerobic fermentation system employed widely in Greece in natural black olive processing. Natamycin could be an important component of a processing system to control fungal growth in natural black olive fermentation and at the same time it has the potential to enhance the process by favouring the growth of the indigenous population of lactic acid bacteria against other competing microorganisms. © 2010 Elsevier Ltd.	en
heal.journalName	Food Microbiology	en
dc.identifier.issue	3	en
dc.identifier.volume	28	en
dc.identifier.doi	10.1016/j.fm.2010.11.015	en
dc.identifier.spage	621	en
dc.identifier.epage	627	en