Isolation and identification of lactic acid bacteria throughout spontaneous fermentation of table olives produced by the sodium bicarbonate debittering method

A. Mumcu; F. Öztürk Güngör; Ş. Irmak; E. Susamcı; D. Sevim

doi:10.3989/gya.0105251.2281

Autores/as

A. Mumcu Olive Research Institute, Üniversite Caddesi https://orcid.org/0000-0002-8501-9004
F. Öztürk Güngör Olive Research Institute, Üniversite Caddesi https://orcid.org/0000-0002-0678-7305
Ş. Irmak Olive Research Institute, Üniversite Caddesi https://orcid.org/0000-0003-0488-9647
E. Susamcı Olive Research Institute, Üniversite Caddesi https://orcid.org/0000-0003-1956-4634
D. Sevim Olive Research Institute, Üniversite Caddesi https://orcid.org/0000-0003-0236-2294

DOI:

https://doi.org/10.3989/gya.0105251.2281

Palabras clave:

Aceituna, Aceituna de mesa, Bacterias lácticas, Bicarbonato sódico, Desamargor, Fermentación

Resumen

Las aceitunas de mesa obtienen su sabor y aroma únicos como resultado de la fermentación, que se aplica junto con el proceso de desamargado. En este estudio, se utilizaron aceitunas verdes Domat y negras Gemlik, que son cultivares turcos muy comunes, para la producción de aceitunas de mesa, el desamargado se realizó con bicarbonato de sodio (NaHCO₃). La fermentación se controló mediante pH, acidez valorable, azúcares reductores, contenido total de fenoles y análisis microbiológicos durante un período de fermentación de 120 días. Las bacterias del ácido láctico (BAL) se identificaron mediante API 50 CHL y se evaluó el efecto del NaHCO₃ en el perfil de BAL. Se determinó que había 3 especies de BAL: Lactobacillus plantarum (6 aislados, 12%), Lactobacillus pentosus (27 aislados, 54%) y Lactococcus mesenteroides ssp. mesenteroides (17 aislados, 34%). La mayoría de los aislados identificados como Lactobacillus se identificaron como L. pentosus. La especie L. plantarum se aisló únicamente de aceitunas verdes de mesa y no se encontró en aislados de muestras de aceitunas negras de mesa.

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