Table Olive Fermentation Using Starter Cultures with Multifunctional Potential
Open accessAbstract
Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota of the olives depending on various intrinsic and extrinsic factors, leading to a spontaneous process and a final product of variable quality. The use of microorganisms previously isolated from olive fermentations and studied for their probiotic potential and technological characteristics as starter cultures may contribute to the reduction of spoilage risk resulting in a controlled fermentation process. This review focuses on the importance of the development and implementation of multifunctional starter cultures related to olives with desirable probiotic and technological characteristics for possible application on table olive fermentation with the main purpose being the production of a health promoting and sensory improved functional food.
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The dominant microorganisms in the natural fermentation environment of olives have important physiological properties that allow their use as probiotics.
“The dominant microorganisms in this environment have important physiological properties that allow their use as probiotics [5].”
From Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives (2022) · cites this paper as [5]
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- Authors
- Bonatsou, S., Tassou, C., Panagou, E., & Nychas, G.-J.
- Affiliations
- Agricultural University of Athens (GR)
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DEMETER, Sof. Venizelou 1, Lycovrissi, Attiki, GR-14123, Greece
- Corresponding author
- Nychas, George-John
- Venue
- Microorganisms
- Publisher
- MDPI AG
- Published
- 2017-05-28
- Volume
- 5
- Issue
- 2
- Pages
- 30
- ISSN
- 2076-2607 (ISSN-L)
- PMC
- PMC5488101
- OpenAlex
- W2619845957
- Cited by
- 101
- References
- 94
- Citations by year
- 2026: 7 · 2025: 10 · 2024: 11 · 2023: 17 · 2022: 15 · 2021: 12 · 2020: 11 · 2019: 4 · 2018: 11 · 2017: 3
- FWCI
- 0.86
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Microorganisms (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- table olives, olive fermentation, starter cultures, probiotic potential, autochthonous microbiota, functional foods, sensory quality, phenolic compounds, monounsaturated fatty acids
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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