Application of mixed starter culture for table olive production
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...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2021-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1883 |
| _version_ | 1818901517489405952 |
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| author | Z.Ş. Erdemir Tıraş H. Kalkan Yıldırım |
| author_facet | Z.Ş. Erdemir Tıraş H. Kalkan Yıldırım |
| author_sort | Z.Ş. Erdemir Tıraş |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-19T20:21:01Z |
| format | Article |
| id | doaj.art-6ab0d25a00a545e292bce923ab7b09e3 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-19T20:21:01Z |
| publishDate | 2021-06-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-6ab0d25a00a545e292bce923ab7b09e32022-12-21T20:06:59ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142021-06-0172210.3989/gya.0220201Application of mixed starter culture for table olive productionZ.Ş. Erdemir Tıraş0H. Kalkan Yıldırım1Olive Research InstituteEge University, Engineering Faculty, Department of Food EngineeringThe 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.https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1883Controlled fermentationMixed starter culturesTable olive |
| spellingShingle | Z.Ş. Erdemir Tıraş H. Kalkan Yıldırım Application of mixed starter culture for table olive production Grasas y Aceites Controlled fermentation Mixed starter cultures Table olive |
| title | Application of mixed starter culture for table olive production |
| title_full | Application of mixed starter culture for table olive production |
| title_fullStr | Application of mixed starter culture for table olive production |
| title_full_unstemmed | Application of mixed starter culture for table olive production |
| title_short | Application of mixed starter culture for table olive production |
| title_sort | application of mixed starter culture for table olive production |
| topic | Controlled fermentation Mixed starter cultures Table olive |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1883 |
| work_keys_str_mv | AT zserdemirtıras applicationofmixedstarterculturefortableoliveproduction AT hkalkanyıldırım applicationofmixedstarterculturefortableoliveproduction |