Microbial Evolution during Storage of Seasoned Olives Prepared with Organic Acids with Potassium Sorbate, Sodium Benzoate, and Ozone Used as Preservatives

Abstract

The effect of potassium sorbate, sodium benzoate, and ozone in combination with citric, lactic, and acetic acids on the microbial population of seasoned table olives of the olive 'Aloreña' cultivar was studied in both fresh (FF) and stored fruits (SF). The inactivation/growth curves were modeled and the biological parameters estimated, with yeast used as the target microorganism. Regardless of the acid added, potassium sorbate showed a general inactivation effect on yeasts in the products prepared from both FF and SE Sodium benzoate had a rapid inactivation effect with FF, but with SF, it was effective only in the presence of acetic acid. A strain of Issatchenkia occidentalis was found that was resistant to the combination of this preservative with citric or lactic acids. In FF, ozone showed an initial marked inhibition against yeasts, but later, yeasts were again able to grow. In SF, ozone was a strong inactivating agent when it replaced any of the traditional preservatives. Lactic acid bacteria were always absent in products prepared from FF, and apparently were not affected by the different preservative agents in those prepared from SF. The behavior of yeasts and lactic acid bacteria populations in commercial products were similar to those found in experimental treatments.

Effects of different preservation methods and storage on Spanish‐style domat olives fermented with different chloride salts

“…L* values fluctuated during storage, no difference was found between the beginning and end of storage. In contrast to research findings, Arroyo Lopez et al (2006) and Sanchez-Gomez et al (2013) reported that L* values decreased during storage (Table 5).…”

“…Therefore, the green color should be preserved as much as possible during storage (Arroyo- Lopez et al, 2006).…”

New Insights into Microbial Diversity of the Traditional Packed Table Olives Aloreña de Málaga through Metataxonomic Analysis

“…Previous works have demonstrated the effectiveness of potassium sorbate to control fungi growth [29]. The yeast inhibition, together with the low salt concentration in the packed product (<6%), favoured the growth of LAB [30,31]. LAB populations' survival and growth during the storage of diverse green table olives is well documented [32,33].…”

Characterization and Implications of Enterobacter cloacae Strains, Isolated from Italian Table Olives “Bella Di Cerignola”

“…Before packing and marketing, olive producers add to the brine some weak acids (lactic, acetic, citric, sorbic, and benzoic acids) to prevent yeast growth and achieve a “sufficient level of sanitary risk” (Warth 1977; Liewen and Marth 1985; Luck 1990; Arroyo‐Lopez and others 2006); this practice is permitted in table olives in many countries and the effect of these preservatives on yeast microflora and pathogens is known and documented (Marsilio and Chichelli 1992; Garrido‐Fernandez and others 1997; Turantas and others 1999; Nakai and Siebert 2004; Arroyo‐Lopez and others 2008) Moreover, some authors suggest to add to brine little amounts of ascorbic acid, as it could prevent color change within the storage time (Arroyo‐Lopez and others 2006).…”