Preservation in brine of green or turning colour olives

Authors

  • A. Garrido Fernández Instituto de la Grasa (CSIC), Sevilla
  • M. Brenes Balbuena Instituto de la Grasa (CSIC), Sevilla
  • P. García García Instituto de la Grasa (CSIC), Sevilla
  • M. C. Duran Quintana Instituto de la Grasa (CSIC), Sevilla

DOI:

https://doi.org/10.3989/gya.1996.v47.i3.860

Keywords:

Fermentation, Green olive, Preservation, Review (paper), Table olive, Turning colour olive,

Abstract


Preservation of olives in brine, without sodium hidroxide treatment, leads to a fermentative process, which characteristics are diverse. The growth of microorganisms depends on the raw material (cultivars) microflora adhered to the exterior olive surface, and physico-chemical conditions. The presence of yeasts is always observed, although only a few species are systematically found. Lactic acid bacteria (cocci and lactobacilli) depends on the cultivar and the NaCI concentration (a level over 8% is inhibitory for them). The presence of Gram-negative bacteria and other spoiling germs are effectively prevented by the initial correction of brines with acetic acid up to a pH level of aprox. 4.2. Preservation by high concentrations of acetic, lactic or both acids prevents the growth of practically any microorganism. When preservation is carried set by the aerobic system, shrivelling of fruits is avoided in send sensitive cultivars.

Downloads

Download data is not yet available.

Downloads

Published

1996-06-30

How to Cite

1.
Garrido Fernández A, Brenes Balbuena M, García García P, Duran Quintana MC. Preservation in brine of green or turning colour olives. Grasas aceites [Internet]. 1996Jun.30 [cited 2024May26];47(3):197-206. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/860

Issue

Section

Reviews

Most read articles by the same author(s)

<< < 1 2 3 4 5 6 7 8 9 > >>