中文摘要：橄榄是地中海国家最重要的发酵食品之一。除主要进行橄榄发酵的乳酸菌和酵母外，霉菌也可以在盐水表面产生，并对这一过程产生有害或有益的影响。从食品安全的角度来看，霉菌也会产生霉菌毒素，所以对其进行监控非常重要。为此，本研究鉴定了与两个意大利和两个希腊发酵黑橄榄品种相关的霉菌。并筛选了其中的六株作为将来研究中与酵母和乳酸菌一起共同启动黑橄榄生产的原生候选菌。
外文摘要：Table olives are one of the most important fermented food in the Mediterranean countries. Apart from lactic acid bacteria and yeasts that mainly conduct the olive fermentation, molds can develop on the brine surface, and can have either deleterious or useful effects on this process. From the food safety point of view, occurring molds could also produce mycotoxins, so, it is important to monitor and control them. In this respect, identification of molds associated to two Italian and two Greek fermented black table olives cultivars, was carried out. Sixty strains were isolated and molecularly identified as Penicillium crustosum (21), P. roqueforti (29), P. paneum (1), P. expansum (6), P. polonicum (2), P. commune (1). A group of 20 selected isolates was subjected to technological (beta-glucosidase, cellulolytic, ligninolytic, pectolytic, and xylanolytic activities; proteolytic enzymes) and safety (biogenic amines and secondary metabolites, including mycotoxins) characterization. Combining both technological (presence of desired and absence of undesired enzymatic activities) and safety aspects (no or low production of biogenic amines and regulated mycotoxins), it was possible to select six strains with biotechnological interest. These are putative candidates for future studies as autochthonous co-starters with yeasts and lactic acid bacteria for black table olive production.
外文关键词：table olives；fermentation；molds；starter；mycotoxins
作者：Bavaro, SL；Susca, A；Frisvad, JC；Tufariello, M；Chytiri, A； Perrone,G；Mita, G；Logrieco, AF；Bleve, G
作者单位：CNR
期刊名称：FRONTIERS IN MICROBIOLOGY
期刊影响因子：4.165
出版年份：2017
出版刊次：7
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