Aplicación de un cultivo iniciador mixto para la producción de aceituna de mesa
DOI:
https://doi.org/10.3989/gya.0220201Palabras clave:
Aceituna de mesa, Cultivos iniciadores mixtos, Fermentación controladaResumen
La fermentación de la aceituna generalmente se lleva a cabo espontáneamente por la microbiota natural. Sin embargo, la fermentación espontánea tiene algunas desventajas, como la formación de defectos en el producto final debido a las actividades de microorganismos indeseables. El uso de cultivos iniciadores podría ofrecerse como una opción importante para proporcionar un entorno de fermentación más controlado y reducir el riesgo de deterioro. El uso de cultivos mixtos iniciadores (cepas generalmente seleccionadas de Lactobacillus con/sin levaduras) podría reducir el pH en un tiempo más corto, produciendo una mayor cantidad de ácido láctico y mejorando la seguridad microbiana, en comparación con la fermentación con cultivos iniciadores que contienen especies individuales o fermentación natural. Su uso también podría mejorar las propiedades organolépticas de las aceitunas de mesa. En particular, el uso de la levadura (como las cepas de W. anomolus, S. cerevisiae) en la fermentación de aceitunas, en combinación o secuencialmente con bacterias de ácido láctico podría dar lugar a un aumento de los compuestos volátiles y a la obtención de un producto final más aromático.
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