Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives

N.  Ghabbour; Y.  Rokni; H.  Abouloifa; R.  Bellaouchi; I.  Hasnaoui; S.  Gaamouche; N.  Houmy; M.  El Yamani; R.  Ben Salah; N.  Ktari; E.  Saalaoui; A.  Asehraou

doi:10.3989/gya.0890211

Authors

N. Ghabbour Laboratory of Bioresources, Biotechnologies, Ethnopharmacology, and Health, Faculty of Sciences, University Mohamed Premier - Laboratory of Natural Resources and Environment, Polydisciplinary Faculty of Taza, Sidi Mohamed Ben Abdellah University https://orcid.org/0000-0002-5822-5224
Y. Rokni Laboratory of Bioresources, Biotechnologies, Ethnopharmacology, and Health, Faculty of Sciences, University Mohamed Premier - Research unit Bioprocess and Biointerfaces, Laboratory of industrial engineering and surface engineering, National School of Applied Sciences, Sultan Moulay Slimane University https://orcid.org/0000-0002-9590-9035
H. Abouloifa Laboratory of Bioresources, Biotechnologies, Ethnopharmacology, and Health, Faculty of Sciences, University Mohamed Premier - Research unit of microbiology, biomolecules and biotechnology, laboratory of chemistry-physics and biotechnology of molecules and materials, Faculty of Sciences and Techniques -Mohammedia, Hassan II University of Casablanca https://orcid.org/0000-0001-7874-9837
R. Bellaouchi Laboratory of Bioresources, Biotechnologies, Ethnopharmacology, and Health, Faculty of Sciences, University Mohamed Premier https://orcid.org/0000-0002-3619-4877
I. Hasnaoui Laboratory of Bioresources, Biotechnologies, Ethnopharmacology, and Health, Faculty of Sciences, University Mohamed Premier https://orcid.org/0000-0003-2949-7463
S. Gaamouche Laboratory of Bioresources, Biotechnologies, Ethnopharmacology, and Health, Faculty of Sciences, University Mohamed Premier https://orcid.org/0000-0002-5539-9288
N. Houmy Agro-food Technology and Quality Laboratory, Regional Center of Agricultural Research of Oujda, National Institute of Agricultural Research https://orcid.org/0000-0002-2330-4520
M. El Yamani Laboratory of Applied Sciences for the Environment and Sustainable Development, Essaouira School of Technology, Cadi Ayyad University https://orcid.org/0000-0002-3093-5304
R. Ben Salah Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax https://orcid.org/0000-0001-6284-5664
N. Ktari Laboratory of Enzyme Engineering and Microbiology, University of Sfax, National School of Engineering of Sfax (ENIS) https://orcid.org/0000-0003-2644-6951
E. Saalaoui Laboratory of Bioresources, Biotechnologies, Ethnopharmacology, and Health, Faculty of Sciences, University Mohamed Premier https://orcid.org/0000-0003-1115-8148
A. Asehraou Laboratory of Bioresources, Biotechnologies, Ethnopharmacology, and Health, Faculty of Sciences, University Mohamed Premier https://orcid.org/0000-0001-5195-8217

DOI:

https://doi.org/10.3989/gya.0890211

Keywords:

C. pelliculosa, Fermentation, Heat-shock, L. plantarum, Olives, Un-salted

Abstract

The present work reports the controlled fermentation of heat-shocked, unsalted and inoculated green olives. The effects of heat-shock (60, 70 and 80 °C three times for 5 min), inoculation with the oleuropeinolytic strain of L. plantarum FSO175 (L.p-FSO175) and the addition of Cell-Free Supernatant of C. pelliculosa L18 (CFS of C.p-L18) on the fermentation process of unsalted green olives were examined. The results showed a drastic reduction in the initial indigenous Enterobacteria, and an improvement in the acidification of heat-shocked olives at 70 and 80 °C, when compared to 60 °C. The inoculation with L.p-FSO175 and addition of CFS of C.p-L18 enhanced the fermentation and preservation of unsalted green olives, indicated by a significant decrease in pH, increase in free acidity and total disappearance of Enterobacteria. The heat-shock treatment at high temperature (80 °C), inoculation with L.p-FSO175 and addition of CFS of C.p-L18 led to the best reduction in bitterness, and favorable color changes (L, a, and b) in fermented olives. This sequential method led to more appreciated sensory characteristics (mainly bitterness and color) of fermented olives, lower spoilage incidence in olives, and reduced fermentation time to 50 days, and therefore may be suitable to control the fermentation of unsalted green olives of the Moroccan picholine variety.

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References

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