Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

“…VOCs were identified by Solid Phase Micro-Extraction technique in Head Space followed by Gas Chromatography/Mass Spectrometry (HS-SPMEGC/MS) (Pawliszyn, 1999;Aponte et al, 2010). The sample collection and the determination of VOCs were performed according to the methodologies reported by Martorana et al (2015).…”

“…Therefore, high levels of viability and efficiency of starter cultures are required to create the rapid drop of brine pH during the production of hydrogen sulphide; the b-glucosidase, lipolytic and proteolytic activities (Rodríguez-Gomez et al, 2010). Furthermore, the use of starter cultures may improve the food shelf-life by inhibition of spoilage microorganisms based on nutrient competition (Fernandez-Díez et al, 1985;Garrido-Fernandez et al, 1997;Duran Quintana et al, 1999;Holzapfel, 2002;Devlieghere et al, 2004;Silvestri et al, 2009), and should improve aroma and flavor of final products not only by inhibition of the spoilage microorganisms that interfere with the process of aroma generation, but also directly through their metabolism (Aponte et al, 2010). Until now, Lactobacillus plantarum (Lu et al, 2003) and Lactobacillus pentosus (Rodríguez-Gomez et al, 2013) have been the primary LAB species commonly applied to produce fermented table olives (Hurtado et al, 2012).…”

An innovative method to produce green table olives based on “pied de cuve” technology

“…VOCs at 200 days of fermentation were identified by Solid Phase Micro-Extraction technique in Head Space followed by Gas Chromatography/Mass Spectrometry (HS-SPMEGC/MS) (Pawliszyn, 1999;Aponte et al, 2010). Analysis of samples was carried out by homogenizing 0.50 g of drupes and transferring it into 2 ml vials with pierceable silicone rubber septa coated with polytetrafluoroethylene (PTFE) film.…”

“…This because the starter strains prevail over the native microflora (Aponte et al, 2012). For this reason, the use of selected autochthonous strains is becoming a common practise for table olive fermentation (Aponte et al, 2010(Aponte et al, , 2012Bautista-Gallego et al, 2013;Di Cagno et al, 2013), but the microbial diversity that contributes to the expression of the varietal notes in the final products is extremely reduced.…”

Effect of drying, chemical and natural processing methods on black <i>Biancolilla</i> olives

“…In previous studies (Poiana and Romeo, 2006;Romeo et al, 2010;Aponte et al, 2010), the changes and features of some Sicilian olive cultivars during natural fermentation in brine were examined. Biancolilla is a typical olive cultivar (Olea europea L.) from which one of the three most important (Cerasuola, Nocellara, Biancolilla) single-variety virgin olive oils is produced in Sicily (Giuffrida et al, 2007).…”