Naturally fermented black olives of Taggiasca variety (Olea europaea L.)
For the first time, a natural fermentation of black Taggiasca variety (Olea europaea L.) olives was studied. This cultivar is typical of Western Liguria (NW of Italy), where it is mainly used for olive oil production. Beside the traditional process, three slightly different processes were taken into...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2000-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/462 |
| _version_ | 1819298041245466624 |
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| author | Mauro Amelio Emilio DeMuro |
| author_facet | Mauro Amelio Emilio DeMuro |
| author_sort | Mauro Amelio |
| collection | DOAJ |
| description | For the first time, a natural fermentation of black Taggiasca variety (Olea europaea L.) olives was studied. This cultivar is typical of Western Liguria (NW of Italy), where it is mainly used for olive oil production. Beside the traditional process, three slightly different processes were taken into account. The fermentation was carried out in 200 litre barrels left at environmental temperature (7-25ºC) and took about 6 months to be complete. At the end the olives were pasteurised and stored for a further 6 month period to equilibrate. Throughout the process, pH, NaCl, acidity, free biophenol content and microbiological analysis (Colony count, Coliforms (Klebsiella spp., Enterobacter spp., Citrobacter spp., Escherichia coli), Lactobacilli (25ºC, 36ºC, 45ºC), Pseudomonas (P. fluorescens, P. cepacia), Yeasts (Candida spp.), Moulds (Penicillum spp., Clostridium spp., Vibrio spp.) of brines were performed. The results showed that an initial pH correction is recommended and no long soaking of the olives in water (3+3 days) is advisable, except a short washing just before brining. |
| first_indexed | 2024-12-24T05:23:35Z |
| format | Article |
| id | doaj.art-d4ec835192204ecd9de98cfd372b25cd |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-24T05:23:35Z |
| publishDate | 2000-12-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-d4ec835192204ecd9de98cfd372b25cd2022-12-21T17:13:23ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142000-12-0151642943810.3989/gya.2000.v51.i6.462458Naturally fermented black olives of Taggiasca variety (Olea europaea L.)Mauro Amelio0Emilio DeMuro1Laboratorio Controllo Qualitá, Fratelli Carli SpA, Via Garessio, 11/13, 18100 - Imperia, ItalyLaboratorio ARPAL, Dipartimento di Imperia, 18100 - Imperia, ItalyFor the first time, a natural fermentation of black Taggiasca variety (Olea europaea L.) olives was studied. This cultivar is typical of Western Liguria (NW of Italy), where it is mainly used for olive oil production. Beside the traditional process, three slightly different processes were taken into account. The fermentation was carried out in 200 litre barrels left at environmental temperature (7-25ºC) and took about 6 months to be complete. At the end the olives were pasteurised and stored for a further 6 month period to equilibrate. Throughout the process, pH, NaCl, acidity, free biophenol content and microbiological analysis (Colony count, Coliforms (Klebsiella spp., Enterobacter spp., Citrobacter spp., Escherichia coli), Lactobacilli (25ºC, 36ºC, 45ºC), Pseudomonas (P. fluorescens, P. cepacia), Yeasts (Candida spp.), Moulds (Penicillum spp., Clostridium spp., Vibrio spp.) of brines were performed. The results showed that an initial pH correction is recommended and no long soaking of the olives in water (3+3 days) is advisable, except a short washing just before brining.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/462microbiological analysisnaturally fermented black oliveolea europaea l.taggiasca (variety) |
| spellingShingle | Mauro Amelio Emilio DeMuro Naturally fermented black olives of Taggiasca variety (Olea europaea L.) Grasas y Aceites microbiological analysis naturally fermented black olive olea europaea l. taggiasca (variety) |
| title | Naturally fermented black olives of Taggiasca variety (Olea europaea L.) |
| title_full | Naturally fermented black olives of Taggiasca variety (Olea europaea L.) |
| title_fullStr | Naturally fermented black olives of Taggiasca variety (Olea europaea L.) |
| title_full_unstemmed | Naturally fermented black olives of Taggiasca variety (Olea europaea L.) |
| title_short | Naturally fermented black olives of Taggiasca variety (Olea europaea L.) |
| title_sort | naturally fermented black olives of taggiasca variety olea europaea l |
| topic | microbiological analysis naturally fermented black olive olea europaea l. taggiasca (variety) |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/462 |
| work_keys_str_mv | AT mauroamelio naturallyfermentedblackolivesoftaggiascavarietyoleaeuropaeal AT emiliodemuro naturallyfermentedblackolivesoftaggiascavarietyoleaeuropaeal |