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Sofralık zeytin fermantasyonunun mikroflorası

Yıl 2025, Sayı: 34, 18 - 32

Ahmet Bekteş , Merve Gündüz , Şeniz Karabıyıklı Çiçek

https://doi.org/10.56833/gidaveyem.1704835

Öz

Amaç: Son yıllarda sağlıklı ve dengeli beslenmeye artan ilgiden dolayı zeytin tüketimi artış eğilimi göstermektedir. Zeytin, sofralık zeytin ve zeytinyağı gibi farklı şekillerde tüketilmektedir. Sofralık zeytin fermantasyonu, acılığın giderilebilmesi, uygun duyusal ve biyokimyasal özelliklere sahip, raf ömrü uzun ve güvenli sofralık zeytin üretebilmek için oldukça önemlidir. Sofralık zeytin fermantasyonu, spontan veya kontrollü koşullarda gerçekleştirilmektedir. Zeytinin doğal mikroflorasında çok sayıda mikroorganizma bulunmaktadır. Yapılan çalışmalar incelendiğinde genel olarak baskın türlerin Lactobacillus plantarum, Lactobacillus pentosus gibi laktik asit bakterilerinden, Candida, Saccharomyces, Pichia gibi mayalardan ve Penicillium, Aspergillus gibi küf türlerinden oluştuğu görülmektedir. Dolayısıyla, sofralık zeytin üretimi sahip olduğu zengin mikroflora çeşitliliğinden dolayı oldukça kompleks bir süreçtir.
Sonuç: Bu derleme çalışmasında zeytin meyvesi ve sofralık zeytin fermantasyonunda rol oynayan mikroorganizmalar hakkında genel bilgiler verilmektedir. Fermantasyon süresi boyunca mikroorganizmaların, sofralık zeytinlerin organoleptik özellikleri ve biyokimyasal özellikleri üzerindeki etkileri detaylı bir şekilde incelenmiştir. Bu çalışma ile birlikte sofralık zeytin üzerine çalışan araştırmacılara ve endüstriye önemli bir kaynak sunulmuştur.

Anahtar Kelimeler

Zeytin spontan fermantasyon starter kültür mikroflora

Kaynakça

  • Abriouel, H., Benomar, N., Cobo, A., Caballero, N., Fuentes, M. Á. F., Pérez-Pulido, R. and Gálvez, A. (2012). Characterisation of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives. Food Microbiology, 32(2), 308-316, http://dx.doi.org/10.1016/j.fm.2012.07.006
  • Abriouel, H., Benomar, N., Lucas, R. and Gálvez, A. (2011). Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives. International Journal of Food Microbiology, 144(3), 487-496, https://doi.org/10.1016/j.ijfoodmicro.2010.11.006
  • Abouloifa, H., Rokni, Y., Bellaouchi, R., Ghabbour, N., Karboune, S., Brasca, M., … and Asehraou, A. (2020a). Characterisation of probiotic properties of antifungal Lactobacillus strains isolated from traditional fermenting green olives. Probiotics Antimicrobial Proteins, 12, 683-696. https://doi.org/10.1007/s12602-019-09543-8
  • Abouloifa, H., Rokni, Y., Bellaouchi, R., Hasnaoui, I., Gaamouche, S., Ghabbour, N., … and Asehraou, A. (2020b). Technological properties of potential probiotic Lactobacillus strains isolated from taditional fermenting green olive. Journal of microbiology, biotechnology and food sciences, 9(5), 884-889. https://doi.org/10.15414/jmbfs.2020.9.5.884-889
  • Alvanoudi, P., Ordoudi, S. A., Nakas, A., Assimopoulou, A. N. and Mantzouridou, F. T. (2024). Volatilome changes in brines along the spontaneous fermentation of Spanish-style cv. Chalkidiki green olives under high and low NaCl conditions. Food and Bioprocess Technology, 17(6), 1462–1478 https://doi.org/10.1007/s11947-023-03211-0
  • Anagnostopoulos, D., A., Goulas, V., Xenofontos, E., Vouras, C., Nikoloudakis, N. and Tsaltas, D. (2020). Benefits of the use of lactic acid bacteria starter in green cracked Cypriot table olives fermentation. Foods, 9 (1), 17. https://doi.org/10.3390/foods9010017
  • Anonymous, (2014). Türk Gıda Kodeksi. Sofralık Zeytin Tebliği (2014/33). Gıda Tarım ve Hayvancılık Bakanlığı. 23 Ağustos 2014 tarih ve 29097 sayılı Resmi Gazete, Ankara.
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  • Anonymous, (2019). 2018 Yılı Zeytin ve Zeytinyağı Raporu, Ticaret Bakanlığı Esnaf, Sanatkarlar ve Koperatifçilik Genel Müdürlüğü.. https://ticaret.gov.tr/data/5d41e59913b87639ac9e02e8/3acedb62acea083bd15a9f1dfa551bcc.pdf (Erişim Tarihi: 15.10.2020)
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  • Bavaro, S., L., Susca, A., Frisvad, J., C., Tufariello, M., Chytiri, A., Perrone, G., …and Bleve, G. (2017). Isolation, characterisation, and selection of molds associated to fermented black table olives. Frontiers in microbiology. 8, 1356. https://doi.org/10.3389/fmicb.2017.01356
  • Benítez-Cabello, A., Bautista-Gallego, J., Garrido-Fernández, A., Rantsiou, K., Cocolin, L., Jiménez-Díaz, R. and Arroyo-López, F. N. (2016). RT-PCR-DGGE Analysis to elucidate the dominant bacterial species of industrial Spanish-style green table olive fermentations. Frontiers in microbiology , 7 (1291). https://doi.org/10.3389/fmicb.2016.01291
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Microflora of table olive fermentation

Yıl 2025, Sayı: 34, 18 - 32

Ahmet Bekteş , Merve Gündüz , Şeniz Karabıyıklı Çiçek

https://doi.org/10.56833/gidaveyem.1704835

Öz

Objective: Olive consumption has been showing an increasing trend in recent years due to the increasing interest in healthy and balanced nutrition. Olives are consumed in different ways such as table olives and olive oil. Fermentation of table olives is very important to remove bitterness and to produce safe table olives with appropriate sensory and biochemical properties and long shelf life. Table olive fermentation is carried out under spontaneous or controlled conditions. There are many microorganisms in the natural microflora of olives. When the studies are examined, it is generally seen that the dominant species are lactic acid bacteria such as Lactobacillus pentosus, Lactobacillus plantarum, yeasts such as Candida, Saccharomyces, Pichia and mould species such as Penicillium, Aspergillus. Therefore, table olive production is a very complex process due to the rich microflora diversity.
Conclusion: In this review, general information about olive fruit and microorganisms involved in table olive fermentation are given. The effects of microorganisms on the organoleptic properties and biochemical properties of table olives during the fermentation period have been studied in detail. An important resource has been presented to researchers and industry working on table olives with this study.

Anahtar Kelimeler

Olive spontaneous fermentation starter culture microflora

Kaynakça

  • Abriouel, H., Benomar, N., Cobo, A., Caballero, N., Fuentes, M. Á. F., Pérez-Pulido, R. and Gálvez, A. (2012). Characterisation of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives. Food Microbiology, 32(2), 308-316, http://dx.doi.org/10.1016/j.fm.2012.07.006
  • Abriouel, H., Benomar, N., Lucas, R. and Gálvez, A. (2011). Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives. International Journal of Food Microbiology, 144(3), 487-496, https://doi.org/10.1016/j.ijfoodmicro.2010.11.006
  • Abouloifa, H., Rokni, Y., Bellaouchi, R., Ghabbour, N., Karboune, S., Brasca, M., … and Asehraou, A. (2020a). Characterisation of probiotic properties of antifungal Lactobacillus strains isolated from traditional fermenting green olives. Probiotics Antimicrobial Proteins, 12, 683-696. https://doi.org/10.1007/s12602-019-09543-8
  • Abouloifa, H., Rokni, Y., Bellaouchi, R., Hasnaoui, I., Gaamouche, S., Ghabbour, N., … and Asehraou, A. (2020b). Technological properties of potential probiotic Lactobacillus strains isolated from taditional fermenting green olive. Journal of microbiology, biotechnology and food sciences, 9(5), 884-889. https://doi.org/10.15414/jmbfs.2020.9.5.884-889
  • Alvanoudi, P., Ordoudi, S. A., Nakas, A., Assimopoulou, A. N. and Mantzouridou, F. T. (2024). Volatilome changes in brines along the spontaneous fermentation of Spanish-style cv. Chalkidiki green olives under high and low NaCl conditions. Food and Bioprocess Technology, 17(6), 1462–1478 https://doi.org/10.1007/s11947-023-03211-0
  • Anagnostopoulos, D., A., Goulas, V., Xenofontos, E., Vouras, C., Nikoloudakis, N. and Tsaltas, D. (2020). Benefits of the use of lactic acid bacteria starter in green cracked Cypriot table olives fermentation. Foods, 9 (1), 17. https://doi.org/10.3390/foods9010017
  • Anonymous, (2014). Türk Gıda Kodeksi. Sofralık Zeytin Tebliği (2014/33). Gıda Tarım ve Hayvancılık Bakanlığı. 23 Ağustos 2014 tarih ve 29097 sayılı Resmi Gazete, Ankara.
  • Anonymous, (2016). Türk zeytin yağı sektörü. Olivae-Uluslar Arası Zeytin Konseyi Resmi Dergisi.http://koop.gtb.gov.tr/data/58244e541a79f57caca402ad/OLIVAE%20Eyl%C3%BCl%202016%20T%C3%BCrk%C3%A7e%20Versiyon.pdf (Erişim Tarihi: 10.09.2020).
  • Anonymous, (2019). 2018 Yılı Zeytin ve Zeytinyağı Raporu, Ticaret Bakanlığı Esnaf, Sanatkarlar ve Koperatifçilik Genel Müdürlüğü.. https://ticaret.gov.tr/data/5d41e59913b87639ac9e02e8/3acedb62acea083bd15a9f1dfa551bcc.pdf (Erişim Tarihi: 15.10.2020)
  • Arroyo-López, F. N., Romero-Gil, V., Bautista-Gallego, J., Rodríguez-Gómez, F., Jiménez-Díaz, R., García-García, P., … and Garrido-Fernández, A. (2012). Yeasts in table olive processing: desirable or spoilage microorganisms?. International Journal of Food Microbiology, 160(1), 42-49. http://dx.doi.org/10.1016/j.ijfoodmicro.2012.08.003
  • Bavaro, S., L., Susca, A., Frisvad, J., C., Tufariello, M., Chytiri, A., Perrone, G., …and Bleve, G. (2017). Isolation, characterisation, and selection of molds associated to fermented black table olives. Frontiers in microbiology. 8, 1356. https://doi.org/10.3389/fmicb.2017.01356
  • Benítez-Cabello, A., Bautista-Gallego, J., Garrido-Fernández, A., Rantsiou, K., Cocolin, L., Jiménez-Díaz, R. and Arroyo-López, F. N. (2016). RT-PCR-DGGE Analysis to elucidate the dominant bacterial species of industrial Spanish-style green table olive fermentations. Frontiers in microbiology , 7 (1291). https://doi.org/10.3389/fmicb.2016.01291
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  • Grounta, A. and Panagou, E. Z. (2017). Olives Fermentation. Lactic Acid Fermentation Of Fruits and Vegetables, Paramithiotis, S., CRC Press, Baco Raton, USA, pp. 157-174.
  • Hurtado, A., Reguant, C., Bordons, A. and Rozès, N. (2012). Lactic acid bacteria from fermented table olives. Food Microbiology, 31, 1-8. https://doi.org/10.1016/j.fm.2012.01.006 IOC. (2023), https://www.internationaloliveoil.org/
  • Kailis, S. G. and Kiritsakis, A. (2017). Table olives: Processing, Nutritional, and Health Implications. Olives and Olive Oil as Functional Foods: Bioactivity. Chemistry and Processing, 295-324. https://doi.org/10.1002/9781119135340.ch15
  • Kaltsa, A., Papaliaga, D., Papaioannou, E. and Kotzekidou, P. (2015). Characteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions. Food Microbiology, 48,58-62. http://dx.doi.org/10.1016/j.fm.2014.10.016
  • Kara, G. N. ve Özbaş, Z. Y. (2013). Sofralık zeytin üretiminde doğal maya florasının önemi. Gıda, 38(6), 375-382.
  • Kıvanç, M. ve Erikçi, Ş. Y. (2018). Sofralık fermente zeytinlerden (Olea Europaea L.) izole edilen laktik asit bakterilerinin antimikrobiyal aktivitesinin ve bazı metabolik özelliklerinin belirlenmesi. Anadolu Üniversitesi Bilim ve Teknoloji Dergisi C- Yaşam Bilimleri ve Biyoteknoloji, 7 (1), 41-51. https://doi.org/10.18036/aubtdc.310201
  • Koyuncu, G. ve Cabaroglu, T. (2024). Impact of lactic acid bacteria starter inoculation on the Physico-chemical, microbiological, volatiles and sensory properties of natural black Gemlik (Olea europaea L., cv.) table olives. Food Bioscience, 60, 104310. https://doi.org/10.1016/j.fbio.2024.104310
  • Leventdurur, S., Sert-Aydın, S., Boyaci-Gunduz, C. P., Agirman, B., Ghorbal, A. B., Francesca, N.,…ve Erten, H. (2016). Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey. Yeast, 33(7), 289-301. https://doi.org/10.1002/yea.3170
  • Lucena-Padrós, H., Caballero-Guerrero, B., Maldonado-Barragán, A. and Ruiz-Barba, J. L. (2014). Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques. Food Microbiology. 42: 154-165. http://dx.doi.org/10.1016/j.fm.2014.03.020
  • Lucena-Padrós, H. and Ruiz-Barba, J. L. (2016). Diversity and enumeration of halophilic and alkaliphilic bacteria in Spanish-style green table-olive fermentations, Food Microbiology, 53, 53-62. http://dx.doi.org/10.1016/j.fm.2015.09.006
  • Mateus, T., Santo, D., Saúde, C., Pires-Cabral, P. and Quintas, C. (2016). The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Maçanillha Algarvia cultivar. International Journal of Food Microbiology, 218, 57-65. https://doi.org/10.1016/j.ijfoodmicro.2015.11.008.
  • Özay, G., Borcaklı, M., Alperden, İ., Özsan, E. ve Erdek, Y. (1994). Farklı iki tip zeytin (Gemlik ve Edincik) fermantasyonlarının kimyasal ve mikrobiyolojik yönden incelenmesi. Gıda, 19 (1), 37-43.
  • Özdek, H. ve Aybar, A. S. (2019). Zeytinyağı üretiminde yenilikler ve Türkiyenin küresel rekabetçi pozisyonu. Göller Bölgesi Aylık Hakemli Ekonomi ve Kültür Dergisi, 7 (76),55-61.
  • Özdemir, Y. (2011). Bazı Melez Zeytinlerin Fizikokimyasal Özelliklerinin ve Starter Kültür (Laktobacillus plantarum) İlaveli Sofralık Zeytin Fermantasyonuna Uygunluklarının Belirlenmesi, Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Doktora Tezi-125 s. Tekirdağ, Türkiye.
  • Pereira, E. L., Ramalhosa, E., Borges, A., Pereira, J. A. and Baptista, P. (2015). Yeast dynamics during the natural fermentation process of table olives (cv. Negrinha de Freixo). Food Microbiology, 46, 582-586. http://dx.doi.org/10.1016/j.fm.2014.10.003
  • Perpetuini, G., Prete, R., Garcia-Gonzalez, N., Alam, M. K. and Corsetti, A. (2020). Table olives more than a fermented food. Foods, 9, 178. https://doi.org/10.3390/foods9020178
  • Pino, A., Angelis, M., D., Todaro, A., Van Hoorde, K., Randazzo, C. L., and Caggia, C. (2018). Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations. Frontiers in microbiology, 9, 1125. https://doi.org/10.3389/fmicb.2018.01125
  • Pino, A., Vaccalluzzo, A., Solieri, L., Romeo, F., V., Todaro, A., Caggia, C., … and Randazzo C. L. (2019). Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains On Brine Fermentation to Obtain Low Salt Sicilian Table Olives. Frontiers in microbiology, 10, 174, https://doi.org/10.3389/fmicb.2019.00174
  • Porru, C., Rodríguez-Gòmez, F., Benítez-Cabello, A., Jimenez-Díaz, R., Zara, G., Budroni, M., …and Noé Arroyo-Lòpez, F. (2018). Genotyping, identification and multifunctional characteristics of yeasts associated to Bosana naturally black table olive fermentations. Food Microbiology, 69, 33-42. http://dx.doi.org/10.1016/j.fm.2017.07.010
  • Reis, P. J., Tavares, T. G., Rocha, J. M., Malcata, F. X. and Macedo, A. C. (2022). Cobrançosa table olives: Characterization of processing method and lactic acid bacteria profile throughout spontaneous fermentation. Applied Sciences, 12(19), 9738. https://doi.org/10.3390/app12199738
  • Rejano, L., Montaño, A., Casado, F., J., Sánchez, A. H. and de Castro, A. (2010). Table Olives: Varieties and Variations. Olives and Olive Oil in Health and Disease Prevention, Preedy, V.R. and Watson, R.R., Academic Press, 5-15, San Diego, USA.
  • Randazzo, C. L., Todaro, A., Pino, A., Pitino, I., Corona, O. and Caggia, C. (2017). Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives. Food Microbiology, 65, 136-148. http://dx.doi.org/10.1016/j.fm.2017.01.022
  • Rokni, Y., Abouloifa, H., Bellaouchi, R., Gaamouche, S., Mchıouer, K., Hassanouı, I., …and Asehraou, A. (2017). Technological process of fermented olive. Arabian Journal of Chemical and Environmental Research, 4, 63-91.
  • Romero-Gil, V., Gòmez-Rodríguez, F., Garrido-Fernández, A., García-García, P. an Arroyo-López, F. N. (2016). Lactobacillus pentosus is the dominant species in spoilt packaged Aloreña de Málaga table olives. LWT - Food Science and Technology, 70, 252-260. http://dx.doi.org/10.1016/j.lwt.2016.02.058
  • Ruiz-Barba, J. L., Cortés-Delgado, A., Sánchez, A. H., López-López, A. and Montaño, A. (2024). Naturally Fermented Gordal and Manzanilla Green Table Olives: Effect of Single Yeast Starters on Fermentation and Final Characteristics of the Products. Fermentation, 10(9), 439. https://doi.org/10.3390/fermentation10090439
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  • Sidari, R., Martorana, A. and de Bruno, A. (2019). Effect of brine composition on yeast biota associated with naturally fermented Nocellara messinese table olives. LWT - Food Science and Technology, 109, 163-170. https://doi.org/10.1016/j.lwt.2019.04.010
  • Sozbilen, G. S. ve Baysal, A. H. (2016). Microbial profile and bacterial characterisation of naturally debittered Hurma olives compared to non-debittered Erkence variety during ripening period. International Journal of Food Science & Technology. 51, 2099-2015. https://doi.org/10.1111/ijfs.13187
  • Tofalo, R., Perpetuini, G., Schirone, M., Ciarrocchi, A., Fasoli, G., Suzzi, G. and Corsetti, A. (2014). Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. LWT - Food Science and Technology, 57(2), 710-717. http://dx.doi.org/10.1016/j.lwt.2014.01.035
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  • Tokuşoğlu, Ö. (2016). Özel Meyve: Zeytin Kimyası, Kalite ve Teknolojisi. Sidaş Medya, İzmir, Türkiye, 463 s. ISBN: 978-9944-5660-4-9.
  • Traina, C., Ferrocino, I., Bonciolini, A., Cardenia, V., Lin, X., Rantsiou, K. and Cocolin, L. (2024). Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods. International Journal of Food Microbiology, 417, 110688. https://doi.org/10.1016/j.ijfoodmicro.2024.110688
  • Turantaş, F. (2021). Fermente Gıdalar, Gıda Mikrobiyolojisi, Ünlütük, A., Turantaş, F., Sidaş Medya Ltd. Şti., İzmir, Türkiye, s. 447- 469.
  • Yılmaz, T., Aydar, A. Y. ve Özçelik, M. (2022). Modeling the Effects of Physical Methods on Olive Bitterness Components. Afyon Kocatepe Üniversitesi Fen ve Mühendislik Bilimleri Dergisi, 22(1), 154-164. https://doi.org/10.35414/akufemubid.1006595
Toplam 58 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Derleme Makaleler
Yazarlar

Ahmet Bekteş 0000-0001-9092-7296

Merve Gündüz 0000-0002-7684-4002

Şeniz Karabıyıklı Çiçek 0000-0001-9287-9400

Yayımlanma Tarihi
Gönderilme Tarihi 4 Temmuz 2024
Kabul Tarihi 2 Ocak 2025
Yayımlandığı Sayı Yıl 2025 Sayı: 34

Kaynak Göster

APA Bekteş, A., Gündüz, M., & Karabıyıklı Çiçek, Ş. (t.y.). Microflora of table olive fermentation. Gıda Ve Yem Bilimi Teknolojisi Dergisi(34), 18-32. https://doi.org/10.56833/gidaveyem.1704835

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Gıda ve Yem Bilimi-Teknolojisi Dergisi  CC BY-NC-ND 4.0 lisansı altında lisanslanmıştır
 Journal of Food and Feed Science-Technology is licensed under CC BY-NC-ND 4.0