Abstract
Fermented green olives of the variety “Picholine” were brined in 5% NaCl solutions, which were adjusted to pH 4.00 and 5.00 with lactic acid. Potassium sorbate was added to the brine at 0.05 % and the assays were inoculated with Lactobacillus plantarum strain I159, and Pichia anomala strains S18 from our collection. The pH values and microbial counts including Gram negative bacteria, yeasts and moulds, and lactic acid bacteria were followed during 6 months of storage. Results showed that even if the olives were inoculated with a high gas producing yeast ( P. anomala S18), the attack of the fruits by the “bloater” spoilage was drastically reduced in the assays adjusted to pH4, added with potassium sorbate and inoculated with L. plantarum , without affecting the organoleptic characteristics of the product.
Highlights
Fermented green olives are usually washed, after the fermentation is achieved, and stored at 10% NaCl acidified to pH 4 (Asehraou et al 2000)
After two days of brining the bottles, closed not anaerobically for simulating the industrial conditions, were treated as follow: Trials 1 & 6: controls Trials 2 & 7: inoculated with Pichia anomala S18 Trials 3 & 8: inoculated with Pichia anomala S18 and Lactobacillus plantarum I159 Trials 4 & 9: inoculated Pichia anomala S18 and added with Potassium sorbate (0.05%) Trials 5 & 10: inoculated with Pichia anomala S18 and L. plantarum I159 and added with Potassium Sorbate (0.05%) The strain of L. plantarum I159 had been isolated from natural lactic fermentation of green olives (Asehraou et Faid 1993)
The inoculation of the olives, at 1% of the brine, was done by overnight cultures of L. plantarum I159 and P. anomala S18 made in MRS broth containing sodium chloride at 5%
Summary
Fermented green olives are usually washed, after the fermentation is achieved, and stored at 10% NaCl acidified to pH 4 (Asehraou et al 2000) These conditions, which are used in olive industry in Morocco, may lead to various deteriorations, especially softening, off-odours fermentations and the bloater spoilage (Garrido Fernandez et al, 1996). The control of pH and salt concentration, which is the practice widely used in the olive industry, is not sufficient to prevent this defect during storage (Asehraou et al, 2000). This is due to the resistance of yeasts to high NaCl concentrations and low pHs
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