This work investigates the effects of different combinations of selected lactic acid bacteria strains on Lactobacillus species occurrence, on safety and on sensory traits of natural green table olives, produced at large factory scale. Olives belonging to Nocellara Etnea cv were processed in a 6% NaCl brine and inoculated with six different bacterial cultures, using selected strains belonging to Lactobacillus plantarum, Lactobacillus paracasei and Lactobacillus pentosus species.

The fermentation process was strongly influenced by the added starters and the identification of lactic acid bacteria isolated throughout the process confirms that L. pentosus dominated all fermentations, followed by L. plantarum, whereas L. casei was never detected. Pathogens were never found, while histamine and tyrosine were detected in control and in two experimental samples. The samples with the lowest final pH values showed a safer profile and the most appreciated sensory traits.

The present study highlights that selected starters promote prevalence of L. pentosus over the autochthonous microbiota throughout the whole process of Nocellara Etnea olives.

这项工作研究了不同乳酸菌菌株组合对乳酸菌种类的发生，对大工厂规模生产的天然绿食用橄榄的安全性和感官特性的影响。使用植物乳杆菌，副干酪乳杆菌和戊糖乳杆菌物种的选定菌株，在6％NaCl盐水中处理属于Nocellara Etnea cv的橄榄，并用六种不同的细菌培养物接种。

发酵过程受到添加的发酵剂的强烈影响，并且在整个过程中分离出的乳酸菌的鉴定证实戊糖乳杆菌主导了所有发酵，其次是植物乳杆菌，而从未检测到干酪乳杆菌。从未发现病原体，而对照和两个实验样品中均检测到了组胺和酪氨酸。最终pH值最低的样品显示出更安全的轮廓和最受赞赏的感官特征。

本研究强调，在Nocellara Etnea橄榄的整个过程中，精选的发酵剂会促进戊糖乳杆菌在本地微生物群中的流行。