Growth in brine, at low temperature and different organic acids, of yeasts from table olives

Quintana, M. C. Durán; Arroyo, F.; García-García, Pedro; Garrido‐Fernández, Antonio

doi:10.3989/gya.2005.v56.i1.128

Cited by 2 publications

(1 citation statement)

References 22 publications

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“…Besides the use of starter cultures and different salt levels, the application of a highly acidified solution, with acetic or lactic acid, is an alternative to preserve the product. There is extensive research on the acidification of brining vegetables, for Durán Quintana et al (2005), in a study of yeasts from table olives in brine at a low temperature, the type of acid used is more effective than the NaCl concentration against the growth of the main yeast species related to table olives. The acetic acid showed a strong effect with respect to the use of lactic acid.…”

Section: Total Polyphenols Of Olivesmentioning

confidence: 99%

Effect of acidification and salt concentration on two black brined olives from Sicily (cv moresca and giarraffa)

Romeo¹,

Piscopo²,

Poiana³

2010

Grasas y Aceites

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In the present work the effects of different brining treatments on mature table olives during natural fermentation were evaluated. The considered olive cultivars are typical of Sicily: Moresca and Giarraffa. They were harvested at pigmented state. The carpological data revealed their good quality as table olives. Natural fermentation was performed with or without acidification up to pH 4, and at 8% and 15% salt concentrations. The physical, chemical and microbiological changes in olives and brines were monitored throughout the processing period. The acidification affected and selected the microbial population and maintained the low pH necessary for the hygienic safety of the product. In fact, in Moresca brines,the lactic acid bacteria totally disappeared after 60 days of fermentation while in Giarraffa they maintained their presence in the brines up to 180 days with a value between 104 UFC/mL and 106 UFC/mL, depending on the salt concentration. The microbial population was also affected by the polyphenol content, which was different between the cultivars. The color of olive fruits was greatly influenced by acidification and less by salt concentration. The addition of salt showed a different influence on the studied cultivars, in fact only the chemical analyses of Giarraffa showed a significant difference between the two levels of salt concentration. En el presente trabajo, los efectos de diferentes tratamientos con salmuera en aceitunas de mesa maduras durante su fermentación natural fueron evaluados. Los cultivos de aceitunas considerados son típicos de Sicilia: Moresca y Giarraffa. Ellas son cosechadas en su estado maduro. Los datos carpológicos revelan su buena calidad como aceituna de mesa. La fermentación natural fue realizada con y sin acidificación hasta pH 4, y a una concentración de sal del 8% y 15%. Cambios físicos, químicos y microbiológicos de las aceitunas y salmueras a través de todo el proceso fue monitorizado. La acidificación afectó y seleccionó la población microbiana y mantuvo el pH bajo, necesario para la seguridad higiénica del producto. De hecho, en la salmuera de Moresca las bacterias lácticas desaparecieron totalmente después de 60 días de fermentación mientras que en Giarraffa, ellas mantuvieron su presencia en la salmuera hasta 180 días con un valor entre 104 UFC/mL y 106 UFC/mL, dependiendo de la concentración salina. La población microbiana fue afectada también por el contenido de fenoles, que fue diferente en los distintos cultivos. El color de los frutos de aceituna fue mayormente influenciado por la acidificación y menos por la concentración salina. La adición de sal mostro una influencia diferente en los cultivos estudiados; de hecho, solamente el análisis químico de Giarraffa mostro una diferencia significativa entre los dos niveles de concentración salina

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Section: Total Polyphenols Of Olivesmentioning

confidence: 99%

Effect of acidification and salt concentration on two black brined olives from Sicily (cv moresca and giarraffa)

Romeo¹,

Piscopo²,

Poiana³

2010

Grasas y Aceites

View full text Add to dashboard Cite

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Aroma-enhancing role of Pichia manshurica isolated from Daqu in the brewing of Shanxi Aged Vinegar

Huo

Wang

et al. 2017

International Journal of Food Properties

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Daqu is an essential starter for the brewing of Shanxi Aged Vinegar, and high contents of total acid and total ester are two important indices for highly qualified vinegar. The present study is amied to investigate the aromaenhancing role of a yeast strain screened from Daqu in fortified vinegar fermentation. A Daqu-originated yeast strain Y14 showed the highest esterproducing ability, up to 36.055 g/L, and was identified as Pichia manshurica by sequence analysis of the D1/D2 domain of the 26S rRNA gene in combination with morphological and physiological properties. When it was reinoculated into the Daqu-based fermentation, Gas Chromatography Mass Spectrometry (GC/MC) analysis for alcohol fermentation showed a significant increase of total alcohol and total ester. The levels of ethanol, ethyl acetate, and isoamyl acetate increased from 31.912%, 9.839%, and 1.025% to 39.861%, 22.707%, and 1.291%, respectively. Moreover, an additional seven volatile aroma components appeared in the Y14 fortified fermentation (FF). Correspondingly in the resulting vinegar, the total acid and total ester markedly increased from 37.4 and 15.3 g/L to 38.0 and 21.5 g/L, respectively. Sensory assay revealed no abnormal odour but a distinct fruity, flowery fragrance and a lingering ester taste in the vinegar of the FF. With this approach, Pichia manshurica isolated from Daqu, when reintroduced into the Daqu-based fermentation, can significantly increase the acid and the ester production, improve the vinegar quality by endowing it flowery and fruity notes, and a long-lingering buttery and nut-like taste.

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Growth in brine, at low temperature and different organic acids, of yeasts from table olives

Cited by 2 publications

References 22 publications

Effect of acidification and salt concentration on two black brined olives from Sicily (cv moresca and giarraffa)

Effect of acidification and salt concentration on two black brined olives from Sicily (cv moresca and giarraffa)

Aroma-enhancing role of Pichia manshurica isolated from Daqu in the brewing of Shanxi Aged Vinegar

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