Microbiota and key technological features of naturally fermented | 58642
Journal of Clinical and Cellular Immunology

Journal of Clinical and Cellular Immunology
Open Access

ISSN: 2155-9899

Microbiota and key technological features of naturally fermented Crithmum maritimum sprouts

4th International Conference on Applied Microbiology, Antibiotics, Antimicrobials and Beneficial Microbes

May 20-21, 2019 Tokyo, Japan

Lucia Aquilanti, Andrea Osimani, Vesna Milanović, Andrea Roncolini, Riccardo Sabbatini, Cristiana Garofalo, Massimo Mozzon and Francesca Clementi

Marche Polytechnic University, Italy

Scientific Tracks Abstracts: J Clin Cell Immunol

Abstract :

Crithmum maritimum (sea fennel) is a halophyte plant that grows spontaneously along the Italian East coasts, it is equipped with adaptive mechanisms that enable it to complete its entire life-cycle at high salinity and hence to generate economic yields although exposed to salt stress conditions. Its valuable nutritional and functional traits (i.e. high content in C vitamin, flavonoids, polyphenols, etc.) makes this blue source a sustainable and economically valuable opportunity for industrial manufacturing/commercialization of high value products. Currently, sea fennel is only marginally exploited by few artisan or semi-industrial enterprises for manufacturing of unfermented preserves in brine or olive oil, pesto-like sauces, fresh-cut and semi-finished products and no fermented preserves are commercialized, yet in either national and international markets. Given these premises, this research was aimed at exploiting Italian sea fennel cultivars with a high adaptation to Adriatic climates, high nutrients density and unique functional properties for the production of fermented sea-fennel based preserved. To this end, the microbiota dominating during the natural fermentation of sea fennel sprouts in brine was monitored by using culture-dependent (viable counting, isolation of pure cultures) and independent microbiological methods (PCR-DGGE and next-generation sequencing). In parallel, the main technological parameters of the fermented sea fennel sprouts (pH, TTA, lactic acid and acetic acid content, C vitamin content) and the isolated lactic acid bacteria cultures (acidifying activity, CO2 production, etc.) were also investigated. As a result, the main lactic acid bacteria species guiding the fermentation were identified, isolated and preliminary characterized.

Biography :

Lucia Aquilanti has completed her PhD in Applied Biomolecular Sciences from Marche Polytechnic University, Italy. She is currently working as an Associate Professor in the department of Agricultural, Food and Environmental Sciences of Marche Polytechnic University. She has published 69 papers in international peerreviewed journals (indexed Scopus and WoS) and has been serving as an Editorial Board Member of a number of reputed international peer-reviewed journals.