Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review
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| dc.contributor.author | Rus-Fernández, Patricia
|
es_ES |
| dc.contributor.author | Fuentes López, Ana
|
es_ES |
| dc.date.accessioned | 2025-02-27T13:51:01Z | |
| dc.date.available | 2025-02-27T13:51:01Z | |
| dc.date.issued | 2024-09 | es_ES |
| dc.identifier.issn | 0022-5142 | es_ES |
| dc.identifier.uri | http://hdl.handle.net/10251/214889 | |
| dc.description.abstract | [EN] Biopreservation is a powerful strategy to prolong the shelf life of food products by applying naturally occurring microorganisms and/or their metabolites. Current food trends emphasise the need to develop alternatives for chemical or thermal preservation methods. In this line, different fermentation starters from table olives present the potential to control spoilage or pathogen-occurring microorganism in table olives storage. One of the most interesting family used as biopreservative culture is Lactobacillaceae and it has also been used in combination with yeasts as olive fermentation starter. Lactic acid bacteria, from Lactobacillaceae family, are characterised by the production of bacteriocins, proteins with the potential for preserving food by changing the organisation of the membrane of spoilage microorganisms. These bacteriocins-producing bacteria can be directly inoculated, although nanosystem technology is the most promising incorporation strategy. In table olives, the most commonly used starters are Lactiplantibacillus plantarum, Lactiplantibacillus pentosus, Saccharomyces cerevisiae, Wickerhamomyces anomalus, among others. These strains with biopreservation characteristics, inoculated alone or in mixed cultures, ensure food safety by conferring the product added value and prolonging product shelf life. | es_ES |
| dc.language | Inglés | es_ES |
| dc.publisher | John Wiley & Sons | es_ES |
| dc.relation.ispartof | Journal of the Science of Food and Agriculture | es_ES |
| dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
| dc.subject | Biopreservation | es_ES |
| dc.subject | Bacteriocin | es_ES |
| dc.subject | Table olives | es_ES |
| dc.subject | Starter | es_ES |
| dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
| dc.title | Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review | es_ES |
| dc.type | Artículo | es_ES |
| dc.type | Artículo de revisión | |
| dc.identifier.doi | 10.1002/jsfa.13874 | es_ES |
| dc.rights.accessRights | Abierto | es_ES |
| dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | es_ES |
| dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
| dc.description.bibliographicCitation | Rus-Fernández, P.; Fuentes López, A. (2024). Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.13874 | es_ES |
| dc.description.accrualMethod | S | es_ES |
| dc.relation.publisherversion | https://doi.org/10.1002/jsfa.13874 | es_ES |
| dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
| dc.identifier.pmid | 39248037 | es_ES |
| dc.relation.pasarela | S\525535 | es_ES |
| dc.contributor.funder | Universitat Politècnica de València | es_ES |
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