Grasas y Aceites, Vol 53, No 3 (2002)

Reducing the bloater spoilage incidence in fermented green olives during storage


https://doi.org/10.3989/gya.2002.v53.i3.325

A. Asehraou
Biology Department, Faculty of Sciences, Mohamed 1st University, Morocco

C. Peres
Instituto Nacional de Investigaçao Agraria (INIA), Portugal

M. Faid
Hassan II Institute of Agronomy and Veterinary Medicine, Department of Food Engineering and Technology, Morocco

D. Brito
Instituto Nacional de Investigaçao Agraria (INIA), Portugal

Abstract


Fermented green olives of the variety “Picholine” were brined in 5% NaCl solutions, which were adjusted to pH 4.00 and 5.00 with lactic acid. Potassium sorbate was added to the brine at 0.05 % and the assays were inoculated with Lactobacillus plantarum strain I159, and Pichia anomala strains S18 from our collection. The pH values and microbial counts including Gram negative bacteria, yeasts and moulds, and lactic acid bacteria were followed during 6 months of storage. Results showed that even if the olives were inoculated with a high gas producing yeast (P. anomala S18), the attack of the fruits by the “bloater” spoilage was drastically reduced in the assays adjusted to pH4, added with potassium sorbate and inoculated with L. plantarum, without affecting the organoleptic characteristics of the product.

Keywords


Table olives; Alambrado; Lactobacillus plantarum; Potassium sorbate; yeasts

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