Abstract
The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous fermentation has some disadvantages, such as the formation of defects in the end product due to the activities of undesirable microorganisms. The use of starter cultures could be a promising option to provide a more controlled fermentation environment and to reduce the risk of spoilage. Mixed starter culture use (generally selected Lactobacillus strains with or without yeasts) could reduce pH in a shorter time, producing a higher amount of lactic acid and enhancing microbial safety compared to fermentation with starter cultures containing single species or natural fermentation. Their use could also enhance the organoleptical properties of table olives. Particularly the use of yeast (such as strains of W. anomolus, S. cerevisiae) in the fermentation of olives, in combination or sequentially with lactic acid bacteria could result in an increase in volatile compounds and a more aromatic final product.
Highlights
Table olives are regarded as one of the oldest and most popular fermented foods in the world
According to the Trade Standard Applying to Table Olives of International Olive Oil Council, table olives are defined as “the sound fruit of varieties of the cultivated olive trees (Olea europea L.), which are chosen for their production of olives when their volume, shape, flesh to-stone ratio, fine flesh, taste, firmness and ease of detachment from the stone make them suitable for processing; treated to remove their bitterness and preserved by natural fermentation; or by heat treatment, with or without the addition of preservatives; packed with or without covering liquid.” (IOOC, 2004)
The aim of this review is to present an overview to the studies in which combined cultures were used in table olive production
Summary
Table olives are regarded as one of the oldest and most popular fermented foods in the world. Olive fruits are not suitable food products for direct consumption due to phenolic compounds, oleuropein, which make the fruit taste bitter. In Spanish style, olives are immersed in an alkali (NaOH) solution to remove bitterness by chemical hydrolysis of oleuropein (Figure 1) and subjected to fermentation in brine (Johnson et al, 2018). Californian style includes a lye treatment, and the solution is ventilated with the aim of obtaining a dark color through oxidation. In this technique, there is no fermentation step and the olives are preserved by sterilization (Charoenprasert et al., 2014). The aim of this review is to present an overview to the studies in which combined cultures were used in table olive production
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
