Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives

• Published in: Grasas y aceites (Sevilla) Vol. 74; no. 1; p. e485
• Main Authors: Ghabbour, N., Rokni, Y., Abouloifa, H., Bellaouchi, R., Hasnaoui, I., Gaamouche, S., Houmy, N., El Yamani, M., Ben Salah, R., Ktari, N., Saalaoui, E., Asehraou, A.
• Format: Journal Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 01.01.2023
• Subjects: C. pelliculosa; Fermentation; Heat-shock; L. plantarum; Olives; Un-salted
• ISSN: 0017-3495; 1988-4214
• DOI: 10.3989/gya.0890211

The present work reports the controlled fermentation of heat-shocked, unsalted and inoculated green olives. The effects of heat-shock (60, 70 and 80 °C three times for 5 min), inoculation with the oleuropeinolytic strain of L. plantarum FSO175 (L.p-FSO175) and the addition of Cell-Free Supernatant of C. pelliculosa L18 (CFS of C.p-L18) on the fermentation process of unsalted green olives were examined. The results showed a drastic reduction in the initial indigenous Enterobacteria, and an improvement in the acidification of heat-shocked olives at 70 and 80 °C, when compared to 60 °C. The inoculation with L.p-FSO175 and addition of CFS of C.p-L18 enhanced the fermentation and preservation of unsalted green olives, indicated by a significant decrease in pH, increase in free acidity and total disappearance of Enterobacteria. The heat-shock treatment at high temperature (80 °C), inoculation with L.p-FSO175 and addition of CFS of C.p-L18 led to the best reduction in bitterness, and favorable color changes (L, a, and b) in fermented olives. This sequential method led to more appreciated sensory characteristics (mainly bitterness and color) of fermented olives, lower spoilage incidence in olives, and reduced fermentation time to 50 days, and therefore may be suitable to control the fermentation of unsalted green olives of the Moroccan picholine variety.