Abstract

Table olives fermentation is a process unpredictable and frequently performed using traditional practices often inadequate to obtain products with acceptable quality and safety standards. In the present study, the efficacy of selected yeast strains as starters to drive fermentations of green and black table olives by the Greek method was investigated. Pilot-scale production by spontaneous fermentation as a control, olives started with previously selected Saccharomyces cerevisiae strains; fermentation driven by commercial S. cerevisiae baker"s yeast strain were carried out for each one of Manzanilla, Picual, and Kalamàta table olives cultivars.RESULTS: Time of fermentation was significantly shortened to 40 days to complete the transformation process for all the three tested cultivars. Inoculated table olives were enhanced in their organoleptic and nutritional properties in comparison with corresponding samples obtained by spontaneous fermentation. The use of starters was also able to improve safety traits of table olives in terms of biogenic amines reduction as well as of absence of undesired microorganisms at the end of the process.CONCLUSIONS: Autochthonous, but also non-authochthonous yeasts can be used to start and control le olives fermentations and can significantly improve quality and safety aspects of table olives produced by many smallholder farmers.

Autore Pugliese

• Bleve Gianluca , Mita Giovanni

Tutti gli autori

• Tufariello M.; Anglana C. ; Crupi P.; Virtuosi I.; Fiume P.; Di Terlizzi B.; Moselhy N.; Attay H.A.G.; Pati S.; Logrieco A.F.; Mita G.; Bleve G.

Titolo volume/Rivista

Journal of the Science of Food and Agriculture

Anno di pubblicazione

2018

ISSN

0022-5142

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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