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Controlled Fermentation of Spanish‐type Green Olives
Author(s) -
MONTAÑO A.,
SÁNCHEZ A.H.,
CASTRO A.
Publication year - 1993
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.1365-2621.1993.tb09372.x
Subject(s) - fermentation , lactic acid , food science , sucrose , citric acid , lactic acid fermentation , chemistry , malic acid , mannitol , fructose , acetic acid , succinic acid , brine , flavor , yeast , biochemistry , bacteria , biology , organic chemistry , genetics
Pure culture fermentation of Spanish‐type green olives was developed. The method used no heat treatment, included chlorination of both fermentor and olives, used sterile lye, water and brine, and acidification with lactic acid before inoculation. Lactobacillus pluntarum was used as test species. After 34 days fermentation, citric acid, mannitol and malic acid were completely degraded and ∼ 90% of available glucose and fructose, but <30% sucrose, were utilized. Fermentation products were D‐ and L‐lactic acid, ethanol, succinic, and acetic acid with a calculated carbon recovety of 107.5%. D‐lactic predominaied over L‐lactic acid. No differences were found between flavor of pure culture and naturally fermented olives, but there was a tendency towards preference of the latter.