Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation

García-García, Pedro; Rejano, Luís; Montaño, Alfredo; Castro, Antonio de

doi:10.1016/s0168-1605(01)00434-2

Cited by 90 publications

(72 citation statements)

References 27 publications

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“…This last kind of treatment showed a bacteriostatic effect against all the bacteria counted with the exception of LAB but, on the other hand, the physicochemical analyses showed an unsafe pH value of the brine which can lead to a hygienic problems during storage. Sánchez et al (2001) have reported that lactobacilli used as starter culture grew well at high pH despite the initial loss, while in our study the LAB count was poorly affected in Castelvetrano olives with respect to the other without a lye treatment. Sabatini and Marsilio (2008), when analyzing the volatile compounds of different preparations of table olives, found the highest number of yeasts in Castelvetrano olives (10 9 CFU/ mL) with respect to Greek and Spanish-style olives.…”

Section: Microbiological Analysescontrasting

confidence: 64%

Quality evaluation of different typical table olive preparations (cv Nocellara del Belice)

Romeo¹,

Piscopo²,

Mincione³

et al. 2012

Grasas y Aceites

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Commercially available green table olives of the Nocellara del Belice cultivar were processed in 26 companies. Three different processing conditions were used to obtain olive debittering: natural fermentation, “Castelvetrano” (a typical west Sicilian method) and cracked olives. The green olives packed into 200-500 mL glass jars were analyzed for physico-chemical characteristics that revealed statistical differences among the three debittering methods and a great difference among the samples, reflecting a low level of standardization achieved in these fermented products. The results showed an influence of the treatments on all physico-chemical parameters with the exception of total polyphenol content and lightness (L*) for which no significant differences were found. The average pH in the brine samples was under the hygienic limit of 4.5 with the exception of Castelvetrano olives which showed a higher pH values. The salt concentration of the brine samples appeared lower than the commercial limit according to the table olive trade standards. The brine samples were also analyzed for some microbiological parameters. Not all the samples showed acceptable commercial standards, because Clostridium perfringens, Staphylococcus aureus and coliform bacteria were detected in a few samples. Aceitunas verdes de mesa de la variedad “Nocellara del Belice” disponibles en el mercado fueron procesadas en 26 empresas. Tres condiciones diferentes de procesamiento se utilizaron para obtener aceitunas sin amargor: fermentación natural, Castelvetrano (un típico método del oeste de Sicilia) y aceitunas rajadas. Se analizaron las características fisicoquímicas de las aceitunas verdes en envases de vidrio de 200-500 mL que reveló diferencias significativas entre los tres métodos de eliminación del amargor y una gran diferencia entre las muestras, lo que refleja un bajo nivel de normalización conseguido en estos productos fermentados. Los resultados mostraron una influencia de los tratamientos en todos los parámetros físicoquímicos, con la excepción del contenido de polifenoles totales y de luminosidad (L *) para los que no se encontraron diferencias significativas. El promedio de pH de las muestras de salmuera se encontró por debajo del límite sanitario de 4,5, con la excepción de las aceitunas de Castelvetrano que mostró un valor de pH peligroso. La concentración de sal de las muestras de salmuera fue más baja que el límite comercial de acuerdo a las normas de la tabla del comercio de aceitunas. Algunos de los parámetros microbiológicos se analizaron también en las muestras de salmuera. No todas las muestras mostraron niveles aceptables de los valores comerciales establecidos, debido a que en algunas muestras se detectaron Clostridium perfringens, Staphylococcus aureus y bacterias coniformes

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Section: Microbiological Analysescontrasting

confidence: 64%

Quality evaluation of different typical table olive preparations (cv Nocellara del Belice)

Romeo¹,

Piscopo²,

Mincione³

et al. 2012

Grasas y Aceites

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“…Several researches have been carried out to evaluate the technological functionality of selected lactic acid bacteria or enterococci in Spanish-style green olive processing. Enterococcus casseliflavus and Lactobacillus pentosus (de Castro et al, 2002;Sánchez et al, 2001) have been proposed as starter cultures to accelerate lactic acid formation at pH 9 (immediately after washings). In this case, obviously, the strain used as starter is not necessarily oleuropeinolytic because lye has just demolished the bitter glucoside.…”

Section: Treated Green Olives In Brine By Sevillan-stylementioning

confidence: 99%

Nutritional and Sensory Quality of Table Olives

Lanza¹

2012

Olive Germplasm - The Olive Cultivation, Table Olive and Olive Oil Industry in Italy

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“…The fermentation is still spontaneous in most cases since, currently, the use of starter cultures is not a common practice in this and other fermented vegetable products. However, the use of resistant to alkaline pH (around 9 units) Lactobacillus pentosus 5138 starter culture initiates and accelerates the fermentative process (Sánchez et al, 2001). This inoculation reduces the Enterobacteriaceae population, and consequently the risk of potential spoilage, giving rise to a rapid brine acidification and decrease of pH levels in comparison with control treatments without inoculation.…”

Section: Fermentation and Storagementioning

confidence: 99%