Biochemical changes during the preservation stage of ripe olive processing.
The influences of initial sodium chloride (6% and 0% w/v in tap water) and acetic acid concentrations (0.3%, and 0.6% v/v), use of starter culture, and aerobic versus anaerobic conditions on the biochemical changes that take place throughout the preservation stage of ripe olive processing were investigated. Glucose, fructose and sucrose were completely consumed during preservation. Mannitol and malic acid were metabolized only in the presence of lactic acid bacteria or oxidative yeast (aerobic treatment). The main metabolites produced were lactic and acetic acid in aerobic or anaerobic treatments inoculated with Lactobacillus plantarum. Methanol and ethanol were present in all the brines although in a lower concentration when conditions were aerobic. Thus, induced lactic fermentation led to the most efficient utilization of carbohydrates and yielded the most suitable physicochemical characteristics for ripe olive preservation.
Garrido
A
A
Unidad Estructural de Biotechnología de Alimentos, Instituto de la Grasa y sus Derivados, Seville, Spain.
García
P
P
Montaño
A
A
Brenes
M
M
Durán
M C
MC
D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005285:Fermentation; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D005638:Fruit / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000502:physiology; D015003:Yeasts / Q000254:growth & development