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A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olivefermentation

AuthorsRuiz-Barba, José Luis ; Jiménez Díaz, Rufino
KeywordsLactic acid bacteria
Lactobacillus pentosus
Olive fermentation
Starter culture
Issue DateMay-2012
CitationFood Microbiology 30(1): 253-259 (2012)
AbstractA new starter culture consisting of two Lactobacillus pentosus strains was developed and successfully used for Spanish-style green olive fermentations in an industrial study. The inoculum, consisting of L.pentosus LP RJL2 and LP RJL3 strains, was inoculated in 10,000kg glass fiber containers at 10 6CFU/ml and 10 5CFU/ml, final concentration respectively, in five different olive processing plants in the south of Spain. As a control, uninoculated fermentors were also used. In all inoculated fermentors, the paired starter rapidly colonized the brines to dominate the natural microbiota and persisted throughout fermentation. A decline in pH to reach about 5.0 was achieved in the first 15-20 days, reaching about 4.0 at the end of the process. The lactic acid concentration in brines increased rapidly in the first 20 days of fermentation (0.3-0.4g/100ml) to give values higher than 0.8g/100ml at the end of the process. In contrast, increasing lactic acid concentration was slower in uninoculated than in the inoculated brines, and the final concentrations were lower. Although reaching similar values at the end of the process, the decline in pH in uninoculated fermentors was slower than in the inoculated ones. These results show the efficacy of the new starter culture to control the lactic acid fermentation of Spanish-style green olives. © 2011 Elsevier Ltd.
Identifiersdoi: 10.1016/j.fm.2011.11.004
issn: 0740-0020
Appears in Collections:(IG) Artículos
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