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Characterization and Implications of Enterobacter cloacae Strains, Isolated from Italian Table Olives “Bella Di Cerignola”
Author(s) -
Bevilacqua Antonio,
Cannarsi Marianna,
Gallo Mariangela,
Sinigaglia Milena,
Corbo Maria Rosaria
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01445.x
Subject(s) - enterobacter cloacae , food science , brine , fermentation , chemistry , ascorbic acid , enterobacter , biology , biochemistry , enterobacteriaceae , organic chemistry , escherichia coli , gene
Enterobacter cloacae can be recovered in the spontaneous fermentations of Italian table olives. In this study, the effects of salt (20 to 100 g/L), temperature (10 to 37 °C), pH (4 to 5 and 8 to 10), p ‐coumaric and vanillic acids (0.5 to 2 g/L), and the acidification of the medium through lactic, citric, and ascorbic acids were investigated on 15 strains of E. cloacae , isolated from Italian table olives “Bella di Cerignola.” Finally, a confirmatory experiment in synthetic brine was run. The strains were inhibited only by an NaCl amount of 70 to 80 g/L and by p ‐coumaric acid; on the other hand, they showed the ability to grow also at low temperatures (10 to 15 °C). The confirmatory experiment highlighted their ability to survive both at 15 °C and at pH 5. Enterobacter cloacae could be a real problem for the fermentation of table olives in southern Italy; some hurdles could be used (salt or brine acidification), but some environmental conditions (for example, the temperature) should be controlled carefully to maintain olive safety at acceptable levels.