Abstract
The aerobic fermentation of the table olive variety, Sevillana a black style, was carried out, taking into account the parameters of fermentation of fixed acidity between 1.2 to 1.5% and depended on the chloride concentration in the brine. This concentration was under 6.5% in the 9 treatments assayed, allowing for the lactic bacteria to develop. In the aerobic fermentation there were no differences in the decline of pH in relation to the anaerobic fermentation, which reached values below 3.5. The air effect is of great significance in the purge of the carbon dioxide in the brine. At the same time, the effect of air significantly affects the increase in aerobic yeast. The facultative anaerobic yeasts developed in the treatments with an initial salt level of 12% at the beginning of fermentation. The reduction of sugar concentration into the fruit decreased significantly in the treatment with air. Aerobic fermentation is more rapid than anaerobic fermentation.
Highlights
Según lo observado por Fernández et al (1985), el contenido de azúcares reductores es entre 2% y 3%, en aceituna verde, disminuyendo según avance su estado de madurez
El pH se determinó potenciométricamente en un equipo marca Jenwey modelo 3510; la acidez total y acidez fija se midió mediante la técnicas descritas por Amelio & De Mauro (2000), la cuantificación de azúcares reductores se realizó por espectrofotometría utilizando la metodología de Smogyi y Nelson (Nelson, 1944) y la concentraciones de cloruro de sodio y CO2 disuelto en salmuera se midieron según la metodología de Fernández (1985)
Changes in chemical and microbiological parameters of some varieties of Sicily olives during natural fermentation
Summary
Aeration and Sodium chloride in the develop of microflora and phycochemical parameters on the Olea europaea L. cv Sevillana fermentation at the natural black style in La Yarada zone-Tacna. The aerobic fermentation of the table olive variety, Sevillana a black style, was carried out, taking into account the parameters of fermentation of fixed acidity between 1.2 to 1.5% and depended on the chloride concentration in the brine. This concentration was under 6.5% in the 9 treatments assayed, allowing for the lactic bacteria to develop. The facultative anaerobic yeasts developed in the treatments with an initial salt level of 12% at the beginning of fermentation.
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