Grasas y Aceites, Vol 44, No 4-5 (1993)

Physical, chemical and microbiological studies of the fermentation of Arbequina green olives


https://doi.org/10.3989/gya.1993.v44.i4-5.1079

J. E. de la Torre
Escola Superior D'Agricultura de Barcelona. Dept. Industries Agroalimentàries, Spain

E. R. Moya
Escola Superior D'Agricultura de Barcelona. Dept. Industries Agroalimentàries, Spain

E. Bota
Escola Superior D'Agricultura de Barcelona. Dept. Industries Agroalimentàries, Spain

J. Sancho
Escola Superior D'Agricultura de Barcelona. Dept. Industries Agroalimentàries, Spain

Abstract


Despite the growing market of the «Arbequina» cultivar of green table olive, there are some trebles related to the low acidity and relative high pH values in the finished product.
A comparative study has been carried with this cultivar in spontaneous and controlled fermentation, using strains of lactic bacteria isolated from marketed samples, which has been identified always as Lactobacillus plantarum.
starting from the main physical, chemical and microbiological parameters determined in the experiences, some changes in the usual technique of fermentation for the «Arbequina» olives are proposed.

Keywords


Arbequina green olive; Fermentation; Microbiological study; Physico-chemical study

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