Evidence map›Paper›PMID 40934367›Full record

ArticleJournal of the science of food and agriculture2026

A sequential multi-strain inoculation approach for designing functional Sicilian table olives.

Irene M Zingale, Amanda Vaccalluzzo, Giacomo Antonio Calandra Checco, Vita Maria Marino, Margherita Caccamo, Cinzia L Randazzo, Nunziatina Russo, Dilara Nur Dikmetas, Tuba Esatbeyoglu, Esra Capanoglu and 1 more

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In one paragraph

Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors.

Irene M ZingaleDepartment of Agriculture, Food and Environment, University of Catania, Catania, Italy.
Amanda VaccalluzzoDepartment of Agriculture, Food and Environment, University of Catania, Catania, Italy.
Giacomo Antonio Calandra CheccoDepartment of Agriculture, Food and Environment, University of Catania, Catania, Italy.
Vita Maria MarinoConsorzio per la Ricerca nel settore della Filiera Lattiero Casearia e dell'agroalimentare - CoRFiLaC, Ragusa, Italy.
Margherita CaccamoConsorzio per la Ricerca nel settore della Filiera Lattiero Casearia e dell'agroalimentare - CoRFiLaC, Ragusa, Italy.
Cinzia L RandazzoDepartment of Agriculture, Food and Environment, University of Catania, Catania, Italy.
Nunziatina RussoDepartment of Agriculture, Food and Environment, University of Catania, Catania, Italy.
Dilara Nur DikmetasDepartment of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany.
Tuba EsatbeyogluDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.ORCID https://orcid.org/0000-0003-2413-6925
Esra CapanogluDepartment of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany.ORCID https://orcid.org/0000-0003-0335-9433
Cinzia CaggiaDepartment of Agriculture, Food and Environment, University of Catania, Catania, Italy.ORCID https://orcid.org/0000-0002-2688-9536

Funding

European Union's Horizon 2020 Research and Innovation ProgrammePRIMA Programme PRIMA E93C23000230007
6 · The paper itself

Abstract

backgroundThe exploitation of microbial strains with advanced technological traits is a pivotal step in enhancing the production of table olives and meeting consumers' demands.

resultsHere, a multi-step approach involving the sequential addition of a Lactiplantibacillus plantarum (namely C11C8) starter strain and a Lacticaseibacillus rhamnosus (namely VB1) probiotic strain with confirmed bile salt hydrolase activity was applied for the production of Nocellara Etnea and Tonda Iblea cultivars, fermented at 7% NaCl. Results revealed that in olives inoculated with the starter, staphylococci and Enterobacteriaceae were found below detectable limits. Furthermore, fermentation significantly increased total phenolic content (TPC) and radical scavenging activity (RSA) in Tonda Iblea brine samples, with the highest values for TPC (310.13 μg gallic acid equivalent mL

conclusionThe proposed approach results in a promising strategy for designing lower-sodium functional table olives. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Indexed as

Functional FoodLactiplantibacillus plantarumOleaProbioticsFermentationFood MicrobiologyFruitHumansPhenolsSicilyTasteVolatile Organic CompoundsPhenolsVolatile Organic Compoundsbile salt hydrolaseLacticaseibacillus rhamnosusstartertable olive fermentationvolatile organic compounds (VOCs)

Identifiers

PMID40934367
PMCPMC12623272

What OpenQuestion holds

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LicenceCC BY
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.