12 results on '"Romero-Gil, Verónica"'
Search Results
2. Effect of green Spanish‐style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC‐LAB2
- Author
-
Rodríguez‐Gómez, Francisco, Romero‐Gil, Verónica, García‐García, Pedro, Arroyo‐López, Francisco Noé, and Garrido‐Fernández, Antonio
- Subjects
table olives ,packaging conditions ,Lactic acid bacteria ,yeasts ,probiotic ,Original Research - Abstract
This work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC‐LAB2 on green Spanish‐style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival counts (and lowest yeasts) at the end of storage (8 months) were observed in plastic pouches under nitrogen atmosphere and glass jars with brine stored at 20°C. Molecular techniques showed a 100% presence of the putative probiotic bacteria in biofilms adhered to olive epidermis, while it was absent in PPB (plastic pouches with brine) and in olives stored at 7°C. No changes in NaCl, pH or combined acidity were observed during the storage except for a slight increase in titratable acidity at 20°C. The color of the fruits was stable but degraded at 20°C for olives in plastic pouches with brine.
- Published
- 2015
3. Metataxonomic analysis of the bacterial diversity in table olive dressing components.
- Author
-
Benítez-Cabello, Antonio, Romero-Gil, Verónica, Medina, Eduardo, Sánchez, Borja, Calero-Delgado, Beatriz, Bautista-Gallego, Joaquín, Jiménez-Díaz, Rufino, and Arroyo-López, Francisco Noé
- Subjects
- *
BACTERIAL diversity , *PASTE , *HALOBACTERIUM , *MULTIVARIATE analysis , *FENNEL - Abstract
In this work, we have used a metataxonomic analysis to study the bacterial biodiversity in three types of commercial dressing and ingredients habitually used in table olive packaging. The bioinformatics analysis showed that salt samples (marine and spring) had the highest biodiversity indexes, followed by the aromatic herbs (thyme, oregano, and fennel) and finally by fermented dressing samples (garlic, pepper, and pepper paste). In salt samples, a significant high presence of Cytophagia , Sphingobacteria, Deltaproteobacteria and Halobacteria classes was observed. On the contrary, the presence of Bacilli class in fermented dressing samples was significantly higher compared to the other samples. Finally, the abundance of Gammaproteobacteria was statistically higher in the samples of herbs. At genus or family taxonomic level, Pseudomonas and diverse non-assigned genus of the Enterobacteriaceae family predominated in many samples of herbs. In fermented dressing samples, a diverse genus belonging to the Enterobacteriaceae family appeared in a high relative abundance in pepper paste and garlic, and the presence of Vibrio sp. was detected in pepper. However, Lactobacillus, Weisella, and Pediococcus were the predominant genera found in many of these fermented samples. Salinibacter was the most representative genus in both types of salt samples. Multivariate analysis (PCA) of the metataxonomic data sets discriminated well the samples belonging to the three different groups, showing a high proportion of sequences shared by samples-group. This survey reports for the first time the presence of new bacterial species not previously related to table olive processing, as well as the presence of others which could compromise the stability of olive packaging. • Metataxonomic analysis has provided a deep knowledge of the microbiota present in olive dressing. • Pseudomonas and diverse non-assigned genus of Enterobacteriaceae predominated in aromatic herbs. • Lactobacillus , Weisella, and Pediococcus were the predominant genera found in many fermented dressing samples. • Salinibacter was the most representative genus found in samples of salt. • Olive dressing includes spoilage microorganisms that may alter the stability of table olive packaging. [ABSTRACT FROM AUTHOR]
- Published
- 2019
- Full Text
- View/download PDF
4. Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives.
- Author
-
Rodríguez-Gómez, Francisco, Ruiz-Bellido, Miguel Á., Romero-Gil, Verónica, Benítez-Cabello, Antonio, Garrido-Fernández, Antonio, and Arroyo-López, Francisco N.
- Subjects
HEAT treatment ,OLIVE ,SENSORY evaluation - Abstract
Preserving the highly appreciated natural freshness of Aloreña de Málaga table olives and preventing their progressive darkening during processing is a major challenge. In this work, heat-shocked (60°C, 5 min) fruits were processed according to the three denominations referred to in the Protected Designation of Origen (cured, fresh green, and traditional) and their characteristics compared with those that followed the habitual industrial process (controls). The results revealed that the effects of the heat treatment on the evolution of pH, titratable acidity, salt, sugar, organic acid, ethanol content, texture, and color of fruits as well as on microbial populations (yeasts and lactic acid bacteria) were slight in the case of the fresh green and cured presentations. However, the differences between heat-shocked and its control were remarkable in the traditional process. Notably, the heat treatment favored lactic acid fermentation, retention of the green appearance of the fruits, stability during packaging, and led to the highest sensory evaluation. The metagenomic analysis carried out at the end of the fermentation revealed the presence in all samples of three genera (Lactobacillus, Pediococcus, and Celerinatantimonas) which encompassed most of the sequences. The number of Lactobacillus sequences was statistically higher (p ≥ 0.05) in the case of traditional heat-shocked fruits than in its control. [ABSTRACT FROM AUTHOR]
- Published
- 2017
- Full Text
- View/download PDF
5. Survival of foodborne pathogens in natural cracked olive brines.
- Author
-
Medina, Eduardo, Romero-Gil, Verónica, Garrido-Fernández, Antonio, and Arroyo-López, Francisco Noé
- Subjects
- *
FOOD pathogens , *OLIVE , *PROVOCATION tests (Medicine) , *ESCHERICHIA coli , *LISTERIA monocytogenes , *DRUG resistance in bacteria , *PHENOL derivatives - Abstract
This work reports the survival (challenge tests) of foodborne pathogen species ( Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica ) in Aloreña de Málaga table olive brines. The inhibitions were fit using a log-linear model with tail implemented in GInaFIT excel software. The olive brine had a considerable inhibitory effect on the pathogens. The residual (final) populations ( Fp ) after 24 h was below detection limit (<1.30 log 10 cfu/mL) for all species assayed. The maximum death rate ( k max ) was 9.98, 51.37, 38.35 and 53.01 h −1 , while the time for 4 log 10 reductions ( 4D r ) was 0.96, 0.36, 0.36 and 0.24 h for E. coli, S. aureus, L. monocytogenes and S. enterica, respectively. Brine dilutions increased Fp and 4Dr , while decreased k max . A cluster analysis showed that E. coli had an overall quite different behaviour being the most resistant species, but the others bacteria behaved similarly, especially S. aureus and S. enterica . Partial Least Squares regression showed that the most influential phenols on microbial survival were EDA (dialdehydic form of decarboxymethyl elenolic acid), HyEDA (EDA linked to hydroxytyrosol), hydroxytyrosol 4-glucoside, tyrosol, and oleoside 11-methyl ester. Results confirm the adverse habitats of table olives for foodborne pathogenic microorganisms. [ABSTRACT FROM AUTHOR]
- Published
- 2016
- Full Text
- View/download PDF
6. Susceptibility and resistance of lactic acid bacteria and yeasts against preservatives with potential application in table olives.
- Author
-
Romero-Gil, Verónica, García-García, Pedro, Garrido-Fernández, Antonio, and Arroyo-López, Francisco Noé
- Subjects
- *
LACTIC acid bacteria , *YEAST , *FOOD preservatives , *OLIVE , *DRUG resistance in bacteria , *BACTERIAL growth prevention - Abstract
In the present study, a dose-response model was used to investigate the susceptibility (NIC) and resistance (MIC) of the lactic acid bacteria and yeast populations with respect to five chemical preservatives (fumaric and pyruvic acids, cinnamaldehyde, sodium metabisulphite and natamycin) with potential application in table olives. Results were compared with respect to potassium sorbate, a well-known preservative habitually used in olive packaging. Sodium metabisulphite was the most efficient preservative to control lactic acid bacteria growth (MIC, 50 ppm), followed by cinnamaldehyde (1060 ppm) while pyruvic acid required higher concentrations (3211 ppm). Natamycin (25 ppm) was highly efficient against yeasts, followed by cinnamaldehyde (125 ppm), potassium sorbate (553 ppm), sodium metabisulphite (772 ppm) and pyruvic acid (3038 ppm). Fumaric acid, in the range assayed (0–2000 ppm), did not show any inhibitory effect against these two microbial groups. This survey presents for the first time a comparative study of the efficiency of potential preservatives to control the growth of table olive related microorganisms. Further studies should be performed to validate their effects and interactions in the food matrix. [ABSTRACT FROM AUTHOR]
- Published
- 2016
- Full Text
- View/download PDF
7. Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC- LAB2.
- Author
-
Rodríguez‐Gómez, Francisco, Romero‐Gil, Verónica, García‐García, Pedro, Arroyo‐López, Francisco Noé, and Garrido‐Fernández, Antonio
- Subjects
- *
PROBIOTICS , *LACTOBACILLUS , *LACTIC acid , *NITROGEN , *BIOFILMS , *SALT - Abstract
This work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC- LAB2 on green Spanish-style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival counts (and lowest yeasts) at the end of storage (8 months) were observed in plastic pouches under nitrogen atmosphere and glass jars with brine stored at 20°C. Molecular techniques showed a 100% presence of the putative probiotic bacteria in biofilms adhered to olive epidermis, while it was absent in PPB (plastic pouches with brine) and in olives stored at 7°C. No changes in NaCl, pH or combined acidity were observed during the storage except for a slight increase in titratable acidity at 20°C. The color of the fruits was stable but degraded at 20°C for olives in plastic pouches with brine. [ABSTRACT FROM AUTHOR]
- Published
- 2016
- Full Text
- View/download PDF
8. Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion.
- Author
-
Arroyo-López, Francisco N., Blanquet-Diot, Stéphanie, Denis, Sylvain, Thévenot, Jonathan, Chalancon, Sandrine, Alric, Monique, Rodríguez-Gómez, Francisco, Romero-Gil, Verónica, Jiménez-Díaz, Rufino, and Garrido-Fernández, Antonio
- Subjects
DIGESTION ,LACTOBACILLUS ,PROBIOTICS ,PATHOGENIC microorganisms ,ESCHERICHIA coli ,VEROCYTOTOXINS - Abstract
The present survey uses a dynamic gastric and small intestinal model to assess the survival of one pathogenic (Escherichia coli O157:H7 EDL 933) and three lactobacilli bacteria with probiotic potential (Lactobacillus rhamnosus GG, L. pentosus TOMC-LAB2, and L. pentosusTOMC-LAB4) during their passage through the human gastrointestinal tract using fermented olives as the food matrix. The data showed that the survival of the E. coli strain in the stomach and duodenum was very low, while its transit through the distal parts (jejunum and ileum) resulted in an increase in the pathogen population. The production of Shiga toxins by this enterohemorrhagic microorganism in the ileal effluents of the in vitro system was too low to be detected by ELISA assays. On the contrary, the three lactobacilli species assayed showed a considerable resistance to the gastric digestion, but not to the intestinal one, which affected their survival, and was especially evident in the case of both L. pentosus strains. In spite of this, high population levels for all assayed microorganisms were recovered at the end of the gastrointestinal passage. The results obtained in the present study show the potential use of table olives as a vehicle of beneficial microorganisms to the human body, as well as the need for good hygienic practices on the part of olive manufacturers in order to avoid the possibility of contamination by food-borne pathogens. [ABSTRACT FROM AUTHOR]
- Published
- 2014
- Full Text
- View/download PDF
9. Influence of Yeasts on the Oil Quality Indexes of Table Olives.
- Author
-
Rodríguez‐Gómez, Francisco, Bautista‐Gallego, Joaquín, Romero‐Gil, Verónica, Arroyo‐López, Francisco Noé, and Garrido‐Fernández, Antonio
- Subjects
YEAST ,OLIVE ,FOOD quality ,FOOD microbiology ,LIPOLYTIC enzymes ,ENZYMES in food - Abstract
Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2013
- Full Text
- View/download PDF
10. New Insights into Microbial Diversity of the Traditional Packed Table Olives Aloreña de Málaga through Metataxonomic Analysis.
- Author
-
López-García, Elio, Benítez-Cabello, Antonio, Ramiro-García, Javier, Romero-Gil, Verónica, Rodríguez-Gómez, Francisco, Arroyo-López, Francisco Noé, and Banerjee, Pratik
- Subjects
MICROBIAL diversity ,LACTIC acid bacteria ,AEROBIC bacteria ,OLIVE ,BACTERIAL diversity ,FOOD safety - Abstract
Aloreña de Málaga is a table olive especially characterised by its natural freshness and short shelf-life. In this work, we applied a metataxonomic approach to unravel the microbial diversity of bacterial and fungi populations through the shelf-life of traditionally packed Aloreña de Málaga. A significant increase in lactic acid bacteria and mesophilic aerobic populations was observed during shelf-life, reaching the maximum population levels (4–5 log
10 CFU) at the end of the study (260 days). On the contrary, a rapid reduction in yeast and mould populations was reported. The use of a metataxonomic analysis based on the amplification of 16S (bacteria) and internal transcribed spacer (ITS) region (fungi) regions revealed a low diversity for both microbial groups. Lactiplantibacillus (65.05 ± 8.65% in brine vs. 58.70 ± 15.70% in fruit), Pediococcus (28.17 ± 7.36% in brine vs. 27.20 ± 15.95% in fruit), and Celerinatantimonas (4.64 ± 1.08% in brine vs. 11.82 ± 18.17% in fruit) were the main genera found among bacteria, and an increase in Lactiplantibacillus and a reduction in Celerinatantimonas populations during the shelf-life were observed. On the other hand, Citeromyces was the dominant fungi genus (54.11 ± 2.00% in brine vs. 50.91 ± 16.14% in fruit), followed by Candida (8.80 ± 2.57% in brine vs. 12.32 ± 8.61% in fruit) and Penicillium (6.48 ± 1.87% vs. 8.48 ± 4.43% in fruit). No food-borne pathogen genera were detected in any of the samples analysed, indicating the high level of food safety found in this ready-to-eat fermented vegetable. Data obtained in this work will help in the design of new strategies for the control of microbial populations during the shelf-life of Aloreña de Málaga. [ABSTRACT FROM AUTHOR]- Published
- 2021
- Full Text
- View/download PDF
11. Influence of Acid Adaptation on the Probability of Germination of Clostridium sporogenes Spores Against pH, NaCl and Time.
- Author
-
Valero, Antonio, Olague, Elena, Medina-Pradas, Eduardo, Garrido-Fernández, Antonio, Romero-Gil, Verónica, Cantalejo, María Jesús, García-Gimeno, Rosa María, Pérez-Rodríguez, Fernando, Posada-Izquierdo, Guiomar Denisse, and Arroyo-López, Francisco Noé
- Subjects
OLIVE ,CLOSTRIDIUM ,GERMINATION ,FUNGAL spores ,FOOD poisoning ,SPORES ,OLIVE industry - Abstract
The Clostridium sp. is a large group of spore-forming, facultative or strictly anaerobic, Gram-positive bacteria that can produce food poisoning. The table olive industry is demanding alternative formulations to respond to market demand for the reduction of acidity and salt contents in final products. while maintaining the appearance of freshness of fruits. In this work, logistic regression models for non-adapted and acid-adapted Clostridium sp. strains were developed in laboratory medium to study the influence of pH, NaCl (%) and time on the probability of germination of their spores. A Clostridiumsporogenes cocktail was not able to germinate at pH < 5.0, although the adaptation of the strains produced an increase in the probability of germination at 5.0–5.5 pH levels and 6% NaCl concentration. At acidic pH values (5.0), the adapted strains germinated after 10 days of incubation, while those which were non-adapted required 15 days. At pH 5.75 and with 4% NaCl, germination of the adapted strains took place before 7 days, while several replicates of the non-adapted strains did not germinate after 42 days of storage. The model was validated in natural green olive brines with good results (>81.7% correct prediction cases). The information will be useful for the industry and administration to assess the safety risk in the formulation of new processing conditions in table olives and other fermented vegetables. [ABSTRACT FROM AUTHOR]
- Published
- 2020
- Full Text
- View/download PDF
12. Fungal biodiversity in commercial table olive packages.
- Author
-
Benítez-Cabello, Antonio, Ramiro-García, Javier, Romero-Gil, Verónica, Medina, Eduardo, and Arroyo-López, Francisco Noé
- Subjects
- *
FUNGI classification , *PATHOGENIC fungi , *PACKAGING materials , *BIODIVERSITY , *PACKAGING , *OLIVE , *ASPERGILLUS - Abstract
In this work, a total of 72 commercial table olive packages obtained from different international markets were analysed to determine their fungal biodiversity. Viable fungal counts ranged from the detection threshold (<1.6 log 10 CFU/g in 25% of cases) to a maximum of 5.86 log 10 CFU/g. Assignation of fungal taxonomy was carried out through a metataxonomic analysis of the ITS region, which revealed that almost half of the total sequences obtained from all packages corresponded to the Pichia genus (44.08%), followed by Citeromyces (14.45%), Candida (8.07%), and Wickerhamomyces (6.95%). In lower proportions were also detected other genera such as Starmerella (3.60%), Saccharomyces (2.24%), Debaryomyces (2.08%), and Dekkera (2.05%). The statistical analysis allowed to link certain taxa to specific types of elaboration (lye treated, green, and black natural olives), presentation (pitted, whole, or sliced samples), and packaging material/system (glass, PET, plastic bags, and vacuum). Likewise, Zygotorulaspora genus was especially sensitive to the presence of potassium sorbate, while other genera such as Sporobolomyces , Moniliella , and Gibellulopsis were more abundant in packages treated with this preservative. Lastly, potential pathogenic fungal genera such as Alternaria, Kodamaea, Lodderomyces, Malasessia, or Aspergillus were detected in low proportions (<0.3%), although with higher representation in some individual samples. Our results contribute to improving our knowledge of the fungal population associated with this ready-to-eat fermented vegetable, providing us a strong tool to assess the safety, stability, and quality of the final product. • Metataxonomic approach of ITS region was applied in global commercial olive packages. • Half of total sequences obtained from all packages corresponded to the Pichia genus. • Potential pathogenic fungi were detected in high representation in some samples. • The presence of certain fungal taxa was influenced by the packaging conditions. [ABSTRACT FROM AUTHOR]
- Published
- 2022
- Full Text
- View/download PDF
Catalog
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.