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Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation

Author:
Domínguez-Manzano, Jesús, Olmo-Ruiz, Carmen, Bautista-Gallego, Joaquín, Arroyo-López, Francisco Noé, Garrido-Fernández, Antonio, Jiménez-Díaz, Rufino
Source:
International journal of food microbiology 2012 v.157 no.2 pp. 230-238
ISSN:
0168-1605
Subject:
Lactobacillus pentosus, biofilm, environmental factors, fermentation, fruits, glass, lactic acid bacteria, olives, scanning electron microscopy, yeasts
Abstract:
In this work, the establishment of polymicrobial communities on the surfaces which come into contact with the brine during Spanish style Gordal cv. green olive fermentation when subjected to spontaneous or controlled processes (inoculated with Lactobacillus pentosus LPCO10 or 128/2) was studied. Scanning electron microscopy showed that L. pentosus and yeast populations were able to form mixed biofilms throughout the fermentation process on both abiotic (glass slide) and biotic (olive skin) surfaces. The biofilm architectures in both supports were completely different: on the glass slides only aggregates of L. pentosus and yeasts without any polymeric matrix surrounding them were found while on the skin of the fruits, true mature biofilms were observed. During fermentation, the lactic acid bacteria (LAB) population on the olives remained similar while that of yeasts increased progressively to reach similar levels at the end of the process (8–9logCFU/cm²). Molecular analysis showed that different populations of L. pentosus and yeasts were the only microbial members of the biofilm formed during fermentation, regardless of inoculation. Hence, the green olive surface provides an appropriate environmental condition for the suitable development and formation of complex biofilms during controlled or natural table olive processing.
Agid:
585277