Changes in the Prefermentation Static Washing Regime of Kalamata Olives Affect the Fermentation Profile
Traditional methods of naturally black olive production employ a series of static washings prior to fermentation. This work investigates the static washings and the effects they have on the subsequent spontaneous fermentation of Kalamata olives. Significant quantities of organic carbonaceous materia...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2008-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/41745 |
| Summary: | Traditional methods of naturally black olive production employ a series of static washings prior to fermentation. This work investigates the static washings and the effects they have on the subsequent spontaneous fermentation of Kalamata olives. Significant quantities of organic carbonaceous material, including phenolic compounds, were removed during the static washings. The rate of removal peaked after four static washings, and then declined. Bacteria (including lactic acid bacteria) and yeast were found to be present in high numbers throughout the static washings. An increase in the number of static washings resulted in the removal of inhibitory phenolic compounds. This led to a reduction in the lag phase and an increase in the specific growth rate for both the yeast and lactic acid bacteria during the subsequent spontaneous fermentations. However, an increased incidence of spoilage moulds was observed in the fermentations when the olives underwent thirteen static washings. |
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| ISSN: | 1330-9862 1334-2606 |