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International Journal of Clinical & Medical Microbiology Volume 1 (2016), Article ID 1:IJCMM-117, 5 pages
https://doi.org/10.15344/2456-4028/2016/117
Research Article
Evolution of the Microbial Community During Traditional Fermentation of Globe Artichoke Immature Inflorescence

Spiros Paramithiotis1*, Agapi I. Doulgeraki2, Alexandra Vrelli1, George-John E. Nychas2 and Eleftherios H. Drosinos1

1Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens
2Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens
Dr. Spiros Paramithiotis, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece; E-mail: sdp@aua.gr
26 July 2016; 17 December 2016; 19 December 2016
Paramithiotis S, Doulgeraki AI, Vrelli A, Nychas GJE, Drosinos EH (2016) Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens. Int J Clin Med Microbiol 1: 117. doi: 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.