Probiotic strain Lactobacillus paracasei LMGP22043 as a starter in olive fermentation.

Table olives represent a new patented and marketable vegetable food to transport probiotics in the human intestine. The vegetable surface hosts a variety of micro-organisms which can interact with a probiotic strain with a consequent impact on the product quality. The aim of this study was to assess the dynamics of microbial populations associated with olive surface in industrial fermentation sets inoculated with the probiotic strain L. paracasei LMGP22043. The results indicated that the probiotic strain successfully colonized the olive surface and persisted in high numbers until the end of fermentation. The dynamics of microbial populations associated with olive surface and belonging to different groups indicated that olives inoculated with the probiotic, and held at room temperature, did not host Enterobacteriaceae at the end of fermentation. Yeast populations were present in a low number throughout the process. The results indicated that strain L. paracasei LMGP22043 can be used in the dual role of starter and probiotic culture making it possible to control fermentation processes, even in adverse conditions, and to obtain a functional product.