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Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation
Author(s) -
Tufariello Maria,
Anglana Chiara,
Crupi Pasquale,
Virtuosi Ivan,
Fiume Paolo,
Di Terlizzi Biagio,
Moselhy Naiim,
Attay Hussein AG,
Pati Sandra,
Logrieco Antonio F,
Mita Giovanni,
Bleve Gianluca
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9460
Subject(s) - fermentation , yeast , organoleptic , table (database) , food science , microbiology and biotechnology , biology , biochemistry , computer science , data mining
Abstract BACKGROUND Table olive fermentation is an unpredictable process and frequently performed using traditional practices often inadequate to obtain products with acceptable quality and safety standards. In the present study, the efficacy of selected yeast strains as starters to drive fermentations of green and black table olives by the Greek method was investigated. Pilot‐scale production by spontaneous fermentation as a control, olives started with previously selected Saccharomyces cerevisiae strains and fermentation driven by commercial S. cerevisiae baker's yeast strain were carried out for each of Manzanilla, Picual and Kalamàta table olive cultivars. RESULTS Time of fermentation was significantly shortened to 40 days to complete the transformation process for all three tested cultivars. Inoculated table olives were enhanced in their organoleptic and nutritional properties in comparison with corresponding samples obtained by spontaneous fermentation. The use of starters was also able to improve safety traits of table olives in terms of biogenic amine reduction as well as absence of undesired microorganisms at the end of the process. CONCLUSIONS Autochthonous, but also non‐autochthonous, yeasts can be used to start and control table olive fermentations and can significantly improve quality and safety aspects of table olives produced by many smallholder farmers. © 2018 Society of Chemical Industry