Reducing the bloater spoilage incidence in fermented green olives during storage

Authors

  • A. Asehraou Biology Department, Faculty of Sciences, Mohamed 1st University
  • C. Peres Instituto Nacional de Investigaçao Agraria (INIA)
  • M. Faid Hassan II Institute of Agronomy and Veterinary Medicine, Department of Food Engineering and Technology
  • D. Brito Instituto Nacional de Investigaçao Agraria (INIA)

DOI:

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

Keywords:

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

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.

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Published

2002-09-30

How to Cite

1.
Asehraou A, Peres C, Faid M, Brito D. Reducing the bloater spoilage incidence in fermented green olives during storage. grasasaceites [Internet]. 2002Sep.30 [cited 2023Feb.6];53(3):330-4. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/325

Issue

Section

Research

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