https://doi.org/10.15344/2456-4028/2016/117
Abstract
Background: The aim of the present study was the monitoring of the spontaneous fermentation of globe artichoke immature inflorescence- based on a traditional procedure originating from southern Greece.
Methods: Artichokes were peeled, cut and submerged in a brine solution (8%) containing lemon juice. After blanching, they were placed in fresh brine (8% w/v NaCl) at room temperature. Fermentation process was monitored by measuring pH and total titratable acidity (TTA) values as well as by qualitative and quantitative assessment of the microbiota. The microbiota differentiation was performed after the cumulative analysis of whole cell proteins (SDS-PAGE) and genotypic profiles (RAPD-PCR) while a culture independent approach (PCR-DGGE) was also applied.Identification was carried out by sequencing of the 26S-rRNA gene.
Results: The initial pH and TTA (mL NaOH 0.1N) values were 3.4 and 4.25 whereas at the final day of fermentation (26th day) they were 4.5 and 5.9, respectively. Yeasts, and more accurately Hanseniaspora sp. dominated the fermentation; their population increased to 6.7 log CFUg-1 and dominated the yeast biota.
Conclusion: An insight into the unique spontaneous fermentation of globe artichoke immature inflorescence has been offered.