+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Microflora of the aerobic preservation of directly brined green olives from Hojiblanca cultivar

Microflora of the aerobic preservation of directly brined green olives from Hojiblanca cultivar

Journal of Applied Bacteriology 75(3): 226-233

New procedures for the preservation stage of ripe olives from Hojiblanca cultivar were studied. An aerobic fermentative process was used with initial pH correction (0.3% acetic acid) and various NaCl concentrations: 6, 3 and 0% (w/v) in tap water. Treatments were carried out at industrial level and the spontaneous changes monitored. At initial salt concentrations of 6 and 3% (w/v) NaCl, pH rose progressively, reaching 4.3 at equilibrium maintaining during this period a constant free lactic acidity of around 0.4% (w/v). When the initial solution was tap waste, however, the pH decreased rapidly to stabilize at about 3.7, and lactic acidity increased continuously to reach values over 1% (w/v) at the end of the preservation process. In all treatments aeration effectively purged the carbon dioxide from the preservation brines, preventing shrivelling of olives. The microbial growth was strongly influenced by the initial NaCl concentration. At 6 and 3%, only yeasts grew, the most abundant being Pichia membranaefaciens, P. vini, P. fermentans and Hansenula polymorpha. However, when there was no NaCl, lactic acid bacteria colonized the solution. Lactobacillus plantarum and Pediococcus inopinatus were the only species found. In this case there was a co-existence between yeasts and lactic acid bacteria. As the treatment that supported lactic acid bacteria achieved the best final pH and acidity for olive stability, it may help to overcome the obstacles to a lactic fermentative process during the preservation stage of ripe olives from the Hojiblanca cultivar.

(PDF same-day service: $19.90)

Accession: 046681271

Download citation: RISBibTeXText

PMID: 8244900

DOI: 10.1111/j.1365-2672.1993.tb02770.x

Related references

Lactobacillus plantarum survival in aerobic, directly brined olives. Journal of Food Science 59(6): 1197-1201, 1994

Induced lactic acid fermentation during the preservation stage of ripe olives from Hojiblanca cultivar. Journal Of Applied Bacteriology. 76(4): 377-382, 1994

Microflora of brined black olives. Ziraat Fakultesi dergisi Ege Universitesi 16(2): 51-60, 1979

Characteristics of the fermentation process that occurs during the storage in brine of Hojiblanca cultivar, used to elaborate ripe olives. Grasas y Aceites 43(4): 212-218, 1992

Polysaccharides in olives ix. characterization of hemicellulose b from green olive pulp of hojiblanca variety. Anales de Quimica Serie C Quimica Organica y Bioquimica 83(1): 135-136, 1987

Blackening of brined green olives by rapid alkaline oxidation. Electronic Journal of Environmental, Agricultural and Food Chemistry 5(3): paper 4, 2006

Green olive preservation: Synthesis of four years of preservation of green olives in picholine. 1974

Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly. International Journal of Food Microbiology 148(1): 15-22, 2011

Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis. Plos One 11(9): E0163135-E0163135, 2016

Quantification of pigments in fermented manzanilla and hojiblanca olives. Journal of Agricultural & Food Chemistry 38(8): 1662-1666, 1990

Cellulases in olives and their possible influence in texture changes ii. cellulolytic activity in hojiblanca variety. Grasas y Aceites 36(2): 130-133, 1985

Presence of polygalacturonase inhibitors in ripe black olives (Hojiblanca variety). Grasas y aceites 30(1): 11-18, 1979

Pectinesterase and polygalacturonase in changes of pectic matter in olives (cv. Hojiblanca) intended for milling. Journal of the American Oil Chemists' Society 79(1): 93-99, 2002

Preservation tests of pickled green olives. Industrie alimentari: 14 (2) 49-52, 1975

Preservation in brine of green or turning colour olives. Grasas y Aceites 47(3): 197-206, 1996