Grasas y Aceites, Vol 48, No 5 (1997)

Lactic acid bacteria in table olive fermentations


https://doi.org/10.3989/gya.1997.v48.i5.806

M. C. Durán Quintana
Instituto de la Grasa, Spain

C. Romero Barranco
Instituto de la Grasa, Spain

P. García García
Instituto de la Grasa, Spain

M. Brenes Balbuena
Instituto de la Grasa, Spain

A. Garrido Fernández
Instituto de la Grasa, Spain

Abstract


The paper reviews the characteristics for the lactic acid bacteria (LAB) growth in the three main table olive types in the international trade. The only typical spontaneous lactic process is that followed in the Spanish-style green olives. The growth of LAB throughout storage in brine of ripe olives and fermentation of naturally ripe (black) olives depends on various factors such as olive cultivars, sodium chloride concentration, initial pH correction, etc. The knowledge of the spontaneous growth conditions is essential for a better microbiological control and the efficient use of starter cultures in these fermentations.

Keywords


Fermentation Review (paper); Table olive. Lactic acid bacteria;

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