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

J. E. de la Torre; E. R. Moya; E. Bota; J. Sancho

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

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

Authors

J. E. de la Torre Escola Superior D'Agricultura de Barcelona. Dept. Industries Agroalimentàries
E. R. Moya Escola Superior D'Agricultura de Barcelona. Dept. Industries Agroalimentàries
E. Bota Escola Superior D'Agricultura de Barcelona. Dept. Industries Agroalimentàries
J. Sancho Escola Superior D'Agricultura de Barcelona. Dept. Industries Agroalimentàries

DOI:

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

Keywords:

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

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.

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Published

1993-10-30

How to Cite

de la Torre JE, Moya ER, Bota E, Sancho J. Physical, chemical and microbiological studies of the fermentation of Arbequina green olives. Grasas aceites [Internet]. 1993Oct.30 [cited 2024Apr.17];44(4-5):274-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1079

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Issue

Vol. 44 No. 4-5 (1993)

Section

Research

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