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Gram Negative Bacteria Associated with Sloughing, a Softening of California Ripe Olives
Author(s) -
VAUGHN REESE H.,
KING DOUGLAS,
NAGEL CHARLES W.,
NG HENRY,
LEVIN ROBERT E.,
MACMILLAN JAMES D.,
II GEORGE K. YORK
Publication year - 1969
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1969.tb10326.x
Subject(s) - sloughing , food spoilage , softening , bacteria , achromobacter , food science , microbiology and biotechnology , biology , chemistry , pseudomonas , materials science , medicine , genetics , pathology , composite material
SUMMARY — A softening of olives, called “sloughing,” has occurred during the processing of California “ripe” olives for many years. The spoilage is characterized by the softening and ultimate sloughing of at least part of the skin and tissue from the pit of the olive. Control of the spoilage was accomplished largely by reducing the washing period from the customary four to a maximum of three days. The gram‐negative bacteria associated with the spoilage include species allocated to five different genera. Aerobacter, Escherichia, Paracolobactrum, Aeromonas, and Achromobacter. The characteristics of these bacteria, their ability to cause softening of olives, and the kinds of pectolytic enzymes they produce are described.