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dc.contributor.author | Bautista-Gallego, J. | - |
dc.contributor.author | Arroyo López, Francisco Noé | - |
dc.contributor.author | Romero-Gil, Verónica | - |
dc.contributor.author | Rodríguez-Gómez, Francisco J. | - |
dc.contributor.author | García García, Pedro | - |
dc.contributor.author | Garrido Fernández, A. | - |
dc.date.accessioned | 2015-06-09T07:06:57Z | - |
dc.date.available | 2015-06-09T07:06:57Z | - |
dc.date.issued | 2015 | - |
dc.identifier | doi: 10.1016/j.fm.2015.01.012 | - |
dc.identifier | issn: 1095-9998 | - |
dc.identifier.citation | Food Microbiology 49: 56- 64 (2015) | - |
dc.identifier.uri | http://hdl.handle.net/10261/116284 | - |
dc.description.abstract | © 2015 Elsevier Ltd. This work studies the effects of the partial substitution of NaCl with potassium and calcium chloride salts on the fermentation profile of Spanish-style green Manzanilla olives. For this purpose, response surface methodology based in an enlarged simplex centroid mixture design with constrain (∑salts=100g/L) was used. Regarding to physicochemical characteristics, pH decreased when CaCl2 increased, titratable acidity was lower in presence of KCl while combined acidity increased as the contents of KCl and CaCl2 were close to the barycentre of the experiment (~33.33% each salt). Regarding to microbiological profile, Enterobacteriaceae growth was slight stimulated in presence of high CaCl2 contents, yeast patterns were not linked to the initial brine compositions, while the maximum lactic acid bacteria population decreased slightly as KCl and CaCl2 increased in the proportion 1:1, although a moderate (equilibrated) content of both may be stimulating. Results obtained in this work show that Spanish-style green Manzanilla cv. can be fermented in diverse mixtures of chloride salts, albeit the initial CaCl2 should be limited to 20-30g/L to prevent excessive Enterobacteriaceae growth; combining it with a similar proportion of KCl may also improve LAB predominance. | - |
dc.description.sponsorship | This work was supported by the European Union (PROBIOLIVES, contract 243471), Spanish Government (AGL2009-07436/ALI and AGL2010-15494/ALI, partially financed by European regional development funds, ERDF) and Junta de Andalucía (through financial support to group AGR-125). J. Bautista Gallego and F.N. Arroyo López want to thank CSIC for their JAE fellowship and Ramón y Cajal postdoctoral research contract, respectively. | - |
dc.publisher | Academic Press | - |
dc.rights | openAccess | en_EN |
dc.subject | Calcium chloride | - |
dc.subject | Sodium chloride | - |
dc.subject | Mixture design | - |
dc.subject | Potassium chloride | - |
dc.subject | Green table olives | - |
dc.title | Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine | - |
dc.type | artículo | - |
dc.identifier.doi | 10.1016/j.fm.2015.01.012 | - |
dc.embargo.terms | 2016-08-01 | - |
dc.date.updated | 2015-06-09T07:06:57Z | - |
dc.description.version | Peer Reviewed | - |
dc.language.rfc3066 | eng | - |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.fulltext | With Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
item.openairetype | artículo | - |
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