Preservation in brine of green or turning colour olives
Preservation of olives in brine, without sodium hidroxide treatment, leads to a fermentative process, which characteristics are diverse. The growth of microorganisms depends on the raw material (cultivars) microflora adhered to the exterior olive surface, and physico-chemical conditions. The presenc...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1996-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/860 |
| Summary: | Preservation of olives in brine, without sodium hidroxide treatment, leads to a fermentative process, which characteristics are diverse. The growth of microorganisms depends on the raw material (cultivars) microflora adhered to the exterior olive surface, and physico-chemical conditions. The presence of yeasts is always observed, although only a few species are systematically found. Lactic acid bacteria (cocci and lactobacilli) depends on the cultivar and the NaCI concentration (a level over 8% is inhibitory for them). The presence of Gram-negative bacteria and other spoiling germs are effectively prevented by the initial correction of brines with acetic acid up to a pH level of aprox. 4.2. Preservation by high concentrations of acetic, lactic or both acids prevents the growth of practically any microorganism. When preservation is carried set by the aerobic system, shrivelling of fruits is avoided in send sensitive cultivars. |
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| ISSN: | 0017-3495 1988-4214 |