The impact of production technology on the growth of indigenous microflora and quality of table olives from Slovenian Istria

• Published in: Food technology and biotechnology Vol. 48; no. 3; pp. 404 - 410
• Main Authors: Valencic, Vasilij, Mavsar, Dunja Bandelj, Bucar-Miklavcic, Milena, Butinar, Bojan, Cadez, Neza, Golob, Terezija, Raspor, Peter, Mozina, Sonja Smole
• Format: Journal Article
• Language: English
• Published: Sveuciliste U Zagrebu 01.07.2010; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: Aureobasidium pullulans; Candida oleophila; Cryptococcus; Fermentation; Istrska belica; Metschnikowia pulcherrima; Natural history; Olea; Olive; Pichia anomala; Production processes; Rhodotorula mucilaginosa; Storta; table olives; total biophenols and sensory characteristics; yeasts; Slovenia
• ISSN: 1330-9862; 1334-2606

The objective of the research is to determine the leading microorganisms in spontaneous fermentations of table olives in Slovenian Istria. The influence of traditional regional and modified Spanish style technology on yeast and lactic acid bacteria population dynamics and on the quality of Istrska belica and Storta table olive varieties was studied during 180 days of fermentation. Apart from that, pH of the brine during fermentation and total biophenols in olive fruits before processing and after 60 and 180 days of fermentation were determined. The quality of the final product was determined with sensory analysis. Table olive fermentation was carried out by yeasts. Aureobasidium pullulans, Cryptococcus adeliensis, Metschnikowia pulcherrima, Rhodotorula mucilaginosa, Pichia anomala and Candida oleophila were isolated and identified using PCR-RFLP analysis of ITS regions and traditional phenotypic tests. High initial amount of total biophenols in olive fruits and their better preservation during traditional processing influenced microbial population dynamics and quality characteristics of table olives. The modified Spanish style technology was not confirmed as suitable for retaining positive characteristics of the product of traditional regional technology in Slovenian Istria. Key words: table olives, Istrska belica, Storta, fermentation, yeasts, total biophenols, sensory characteristics