Abstract
Lactobacillus pentosus DSM 16366, a strain originally isolated from olive fermentation, was used as a starter culture for “Azeiteira” the preparation of Spanish style green olives. Inoculum was added to the fermentors as a freezedried starter culture or as a culture in the nutritive media. Lactic acid fermentation induction produced a more rapid acidification of brines and reduced the survival period of Enterobacteriaceae compared with the uninoculated process. The best results were obtained using the nutritive media as a culture carrier rather than the freeze-dried starter.
Highlights
Modern large scale production of table olives is focused on the use of defined strain starter systems to ensure quality and consistency in the final product
Lactobacillus plantarum and Lactobacillus pentosus have been known to play an important role in many spontaneous processes of table olive fermentation
Lactic acid bacteria were numbered on Man Rogosa and Sharpe agar (MRS) (Oxoid, Hampshire, England), supplemented with 0,01% (w/v) sodium azide (Sigma-Aldrich, Madrid, Spain) at 30 °C for 72 hours
Summary
Lactobacillus pentosus DSM 16366 starter added to brine as freeze-dried and as starter culture in the nutritive media for Spanish style green olive production. Lactobacillus pentosus DSM 16366, a strain originally isolated from olive fermentation, was used as a starter culture for “Azeiteira” the preparation of Spanish style green olives. Inoculum was added to the fermentors as a freezedried starter culture or as a culture in the nutritive media. Lactic acid fermentation induction produced a more rapid acidification of brines and reduced the survival period of Enterobacteriaceae compared with the uninoculated process. The best results were obtained using the nutritive media as a culture carrier rather than the freeze-dried starter. KEY-WORDS: Fermentation – Lactobacillus pentosus – Olea europaea – Olives – Starter culture
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