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Main variables affecting the lactic acid fermentation of table olives

AuthorsMedina Pradas, Eduardo ; Gori, Chiara; Sevili, Maurizio; Castro Gómez-Millán, Antonio de ; Romero Barranco, Concepción ; Brenes Balbuena, Manuel
Lactobacillus pentosus
Table olives
Yeast extract
Issue DateJun-2010
PublisherInstitute of Food Science and Technology (U.K.)
CitationInternational Journal of Food Science and Technology 45(6): 1291-1296 (2010)
AbstractAmong the olive varieties, Manzanilla is the most employed as table olives worldwide. Inoculation of the brines of Manzanilla and Gordal olives, which were not treated with alkali, with a strain of Lactobacillus pentosus was carried out and results indicated that variety is one of the main factors to be considered when fermenting olives, even more important than the salt level. This conclusion was based on the presence of a high concentration of antimicrobial compounds, namely the dialdehydic form of decarboxymethyl elenolic acid, either free or linked to hydroxytyrosol in the brines of the Manzanilla variety, as compared to the low level of these substances in the Gordal brines. Likewise, it was also observed that the inhibitory activity of Manzanilla olives against lactic acid bacteria could be counteracted by the addition of nitrogenous supplements such as MRS and yeast extract to their brines. Results obtained from this work are of great interest for the table olive industry in order to develop lactic acid fermentation in olives non-treated with alkali.
Publisher version (URL)http://dx.doi.org/10.1111/j.1365-2621.2010.02274.x
Appears in Collections:(IG) Artículos
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