Reducing the Bloater Spoilage During Lactic Fermentation of Moroccan Green Olives

The process of natural lactic fermentation of green olives is too long and usually associated with several types of olive deteriorations, mainly the "bloater spoilage". The control of pH and salt level in brine, a practice mostly used in the olive industry, is not sufficient to avoid these...

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Published inFood technology and biotechnology Vol. 43; no. 4; pp. 373 - 377
Main Authors Lamzira, Z, Asehraou, A, Brito, D, Oliveira, M, Faid, M, Peres, C
Format Journal Article
LanguageEnglish
Published University of Zagreb Faculty of Food Technology and Biotechnology 01.10.2005
Subjects
bloater spoilage
fermentation
green olives
Lactobacillus plantarum
Olea
Olea europaea
yeasts
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Summary:The process of natural lactic fermentation of green olives is too long and usually associated with several types of olive deteriorations, mainly the "bloater spoilage". The control of pH and salt level in brine, a practice mostly used in the olive industry, is not sufficient to avoid these problems. The main objective of this work is the control of the fermentation process in order to reduce the duration of the process and the olive spoilage incidence. Therefore, some Moroccan green olives were alkali-treated and brined at 5% NaCl. The controlled fermentation was carried out by adjusting pH, by inoculation with Lactobacillus plantarum I159 and the addition of potassium sorbate (0.05% brine). The results showed a rapid development of lactic fermentation with a remarkable reduction in "bloater spoilage", without affecting the organoleptic properties, colour and texture of the final product.
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ISSN:1330-9862
1334-2606