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

Autores/as

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

Palabras clave:

Aceitunas, C. Pelliculosa, Choque térmico, Fermentación, L. Plantarum, Sin sal

Resumen

El presente trabajo reporta la fermentación controlada de aceitunas verdes sometidas a choque térmico, sin salar e inoculadas. Se estudian los efectos del choque térmico (60 °C, 70 °C y 80 °C tres veces durante 5 min), la inoculación con cepa oleuropeinolítica de L. plantarum FSO175 (L.p-FSO175) y la adición de sobrenadante libre de células de C. pelliculosa L18 (CFS de C.p-L18), sobre el proceso de fermentación de aceitunas verdes sin salar. Los resultados mostraron la drástica reducción de las enterobacterias autóctonas iniciales, y la mejora de la acidificación de las aceitunas sometidas a choque térmico de 70 °C y 80 °C, en comparación con 60 °C. La inoculación con L.p-FSO175 y la adición de CFS de C.p-L18 mejoró la fermentación y conservación de las aceitunas verdes sin salar, indicada por una disminución significativa del pH, aumento de la acidez libre y desaparición total de enterobacterias. El choque térmico a alta temperatura (80 °C), la inoculación con L.p-FSO175 y la adición de CFS de C.p-L18 condujeron a una mejor reducción del amargor y cambios de color favorables (L, a y b) en aceitunas fermentadas. Este método secuencial, que permitió apreciar las características sensoriales (principalmente amargor y color) de las aceitunas fermentadas, y una menor incidencia de deterioro en las aceitunas, y redujo el tiempo de fermentación a 50 días, puede ser adecuado para controlar la fermentación de aceitunas verdes sin salar de Marruecos, variedad picholine.

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