Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations

This study resulted in the identification of pectinolytic yeasts in directly brined Sicilian-style green olive fermentations and examination of the influence of those yeasts on the microbial composition and quality of fermented olives. Firstly, defective olives processed in Northern California from 2007 to 2008 and characterized by high levels of mesocarp tissue degradation were found to contain distinct yeast and bacterial populations according to DNA sequence-based analyses. Strains of (pectinolytic) Saccharomyces cerevisiae, Pichia manshurica, Pichia kudriavzevii, and Candida boidinii isolated from directly brined olives were then inoculated into laboratory-scale olive fermentations to quantify the effects of individual yeast strains on the olives. The pH, titratable acidity, and numbers of lactic acid bacteria (LAB) and yeasts varied between the fermentations and fermentations inoculated with P. kudriavzevii and C. boidinii promoted the development of LAB populations. Olive tissue structural integrity declined significantly within 30, 74, and 192 days after the inoculation of pectinolytic S. cerevisiae, P. manshurica and C. boidinii, respectively. In comparison, tissue integrity of olives in control fermentations remained intact although pectinolytic yeasts were present. Notably, pectinolytic yeasts were not found in fermentations inoculated with (non-pectinolytic) P. kudriavzevii and olives exposed to a 1:1 ratio of P. kudriavzevii and P. manshurica exhibited no significant tissue defects. This study showed that pectinolytic yeast are important components of directly brined green olive fermentations and damage caused by pectinolytic yeasts might be prevented by other microbial colonists of the olives.     

Modifying Bitterness in Functional Food Systems

The functional foods sector represents a significant and growing portion of the food industry, yet formulation of these products often involves the use of ingredients that elicit less than desirable oral sensations, including bitterness. Promising new functional ingredients, including polyphenolics, may be more widely and readily employed in the creation of novel functional foods if their aversive bitter taste can be significantly reduced. A number of approaches are used by the industry to improve the taste properties and thus the acceptance of conventional foods that elicit excessive bitterness. This article reviews the most commonly employed techniques, including the use of bitter-modifying additives, which may prove useful for successfully introducing new functional ingredients into this rapidly growing sector.     

HS-SPME/GC-MS Method to Characterise the Flavour of Italian Pasta: Potential Application to Assess the Quality of the Products

Food flavour, consisting of a large number of volatile compounds, has great influence on consumer acceptability and, when safety and nutritional value are guaranteed, sensory parameters become the discriminating factor in the product quality assessment which determines the differentiation on the market. The present work combines head space-solid phase micro-extraction and gas chromatography mass spectrometry techniques to analyse the volatile fraction of Italian durum wheat pasta. The aim was the optimization of an analytical method suitable to show possible differences in pasta flavour richness and identify compounds that could be used as food quality markers. Twenty-three odorants were identified and confirmed by comparing their mass spectra with those of 27 standard substances. The optimum conditions for extraction temperature and time, respectively, resulted from 70 °C and 90 min; the best recoveries were achieved with 10.5 g of sample. The developed method was applied for the relative quantitative analysis of different priced pasta to verify the technique capability to highlight possible quality differences.     

Assessing iron-mediated oxidation of toluene and reduction of nitroaromatic contaminants in anoxic environments using compound-specific isotope analysis

We evaluated compound-specific isotope analysis (CSIA) as a tool to assess the coupling of microbial toluene oxidation by Fe(III)-reducing bacteria and abiotic reduction of nitroaromatic contaminants by biogenic mineral-bound Fe(II) species. Examination of the two processes in isolated systems revealed a reproducible carbon isotope fractionation for toluene oxidation by Geobacter metal-lireducens with a solid Fe(III) phase as terminal electron acceptor. We found a carbon isotope enrichment factor, epsilonC, of -1.0 +/- 0.1 per thousand, which corresponds to an apparent kinetic isotope effect (AKIE(C)) of 1.0073 +/- 0.0009 for the oxidative cleavage of a C-H bond. Nitrogen isotope fractionation of the reduction of nitroaromatic compounds (NAC) by mineral-bound Fe(ll) species yielded a nitrogen isotope enrichment factor, epsilonN, of -39.7 +/- 3.4 per thousand for the reduction of an aromatic NO2-group (AKIE(N) = 1.0413 +/- 0.0037) that was constant for variable experimental conditions. Finally, AKIE values for C and N observed in coupled experiments, where reactive Fe(II) was generated through microbial activity, were identical to those obtained in the isolated experiments. This study provides new evidence on isotope fractionation behavior during contaminant transformation and promotes the use of CSIA for the elucidation of complex contaminant transformation pathways in the environment.