Aeration and Sodium chloride in the develop of microflora and phycochemical parameters on the <i>Olea europaea</i> L. cv Sevillana fermentation at the natural black style in La Yarada zone-Tacna

C. Clavijo Koc; W. Garragate Rospigliosi; M. Gallegos Arata; P. Lanchipa Sepúlveda; C. Villalobos Ochoa

doi:10.3989/gya.131212

Authors

C. Clavijo Koc Laboratorio CITELAB del Módulo de Servicios Tacna CITE Agroindustrial
W. Garragate Rospigliosi Laboratorio CITELAB del Módulo de Servicios Tacna CITE Agroindustrial
M. Gallegos Arata Laboratorio CITELAB del Módulo de Servicios Tacna CITE Agroindustrial
P. Lanchipa Sepúlveda Laboratorio CITELAB del Módulo de Servicios Tacna CITE Agroindustrial
C. Villalobos Ochoa Laboratorio CITELAB del Módulo de Servicios Tacna CITE Agroindustrial

DOI:

https://doi.org/10.3989/gya.131212

Keywords:

Aeration, Fermentation, Olive table

Abstract

The aerobic fermentation of the table olive variety, Sevillana a black style, was carried out, taking into account the parameters of fermentation of fixed acidity between 1.2 to 1.5% and depended on the chloride concentration in the brine. This concentration was under 6.5% in the 9 treatments assayed, allowing for the lactic bacteria to develop. In the aerobic fermentation there were no differences in the decline of pH in relation to the anaerobic fermentation, which reached values below 3.5. The air effect is of great significance in the purge of the carbon dioxide in the brine. At the same time, the effect of air significantly affects the increase in aerobic yeast. The facultative anaerobic yeasts developed in the treatments with an initial salt level of 12% at the beginning of fermentation. The reduction of sugar concentration into the fruit decreased significantly in the treatment with air. Aerobic fermentation is more rapid than anaerobic fermentation.

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