Reducing the bloater spoilage incidence in fermented green olives during storage

• Published in: Grasas y aceites (Sevilla) Vol. 53; no. 3; pp. 330 - 334
• Main Authors: ASEHRAOU, A, PERES, C, FAID, M, BRITO, D
• Format: Journal Article
• Language: English
• Published: Sevilla Consejo Superior de Investigaciones Científicas, Instituto de la Grasa 30.09.2002; Consejo Superior de Investigaciones Científicas
• Subjects: alambrado; Biological and medical sciences; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; lactobacillus plantarum; potassium sorbate; table olives; yeasts; Lactic acid bacteria; Microorganism interrelationships; Lactobacillus plantarum; Fruit; yeasts; Food additive; Fermented product; Pichia; Fungi; Olive; Alambrado; Table olives; Preservative; Quality; Food preservation; pH; Bacteria; Lactobacillaceae; Ascomycetes; Biological contamination; Potassium sorbate; Thallophyta
• ISSN: 0017-3495; 1988-4214
• DOI: 10.3989/gya.2002.v53.i3.325

Fermented green olives of the variety “Picholine” were brined in 5% NaCl solutions, which were adjusted to pH 4.00 and 5.00 with lactic acid. Potassium sorbate was added to the brine at 0.05 % and the assays were inoculated with Lactobacillus plantarum strain I159, and Pichia anomala strains S18 from our collection. The pH values and microbial counts including Gram negative bacteria, yeasts and moulds, and lactic acid bacteria were followed during 6 months of storage. Results showed that even if the olives were inoculated with a high gas producing yeast (P. anomala S18), the attack of the fruits by the “bloater” spoilage was drastically reduced in the assays adjusted to pH4, added with potassium sorbate and inoculated with L. plantarum, without affecting the organoleptic characteristics of the product.