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Application of multifunctional lactic acid bacteria in large-scale fermentation of spanish-style table olives

Application of multifunctional lactic acid bacteria in large-scale fermentation of spanish-style table olives

Objective

Table olives are products from the cultivated olive tree (Olea europea L.), whose main production regions are in the Mediterranean Basin, specially Spain and Italy, Middle East, America and Australia. With a high variety of table olive processing methods, fermented varieties are common, with the Spanish-style table olives (SSTO) among the most consumed ones. Fermentation is beneficial for extending shelf-life and can also enhance nutritional properties in a safe and effective manner. However, SSTO producers need to improve the quality and safety of their products through a higher control and standardization of the fermentation process, which would also result in the reduction of economic losses produced by fermentation failures. The reference in the field of starter inoculum for SSTO fermentation, EPSA LAC, is technologically outdated, does not have probiotic properties and does not provide a standardized protocol to assure SSTO quality and reduce harmful fermentation failures.
We have developed OLEICAStarter, a starter inoculum solution to produce the first probiotic SSTO. OLEICAStarter comprises: a) two biofilm-forming, olive-native lactic acid bacteria (LAB) strains for the fermentation of SSTO, b) a specifically optimized protocol for the adaptation, growth, maintenance and control of such LAB strains, and c) the standardized procedure to produce SSTO with OLEICAStarter. Our solution is protected by the Industrial secret 6808/2017 “Multifunctional bacterial inoculum from table olive biofilms, procedure for adaptation/growth/maintenance/control and their use in the Spanish-style table olive production”.
OLEICAStarter will benefit end users by increasing their productivity (300%) and production quality and opening new market niches for their SSTO while benefiting environment and the society by reducing SSTO brine waste (from 8% to 4%) and bringing new non-dairy probiotics to market. Our company is expected revenues of €1.6 million after 3 years of sales.
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Coordinator

TECHNOLOGICAL APPLICATIONS FOR IMPROVEMENT OF THE QUALITY AND SAFETY IN FOODS SL

Address

C Cana S N
29596 Cerralba Pizarra

Spain

Activity type

Private for-profit entities (excluding Higher or Secondary Education Establishments)

EU Contribution

€ 50 000

Project information

Grant agreement ID: 816561

Status

Closed project

  • Start date

    1 June 2018

  • End date

    30 September 2018

Funded under:

H2020-EU.3.

H2020-EU.2.3.

H2020-EU.2.1.

  • Overall budget:

    € 71 429

  • EU contribution

    € 50 000

Coordinated by:

TECHNOLOGICAL APPLICATIONS FOR IMPROVEMENT OF THE QUALITY AND SAFETY IN FOODS SL

Spain