Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation.
Inoculation at alkaline pH (above 9) of lye-treated green olives with starter cultures of Lactobacillus pentosus CECT 5138 was studied. Despite an initial loss of viability in the order of 1-2 log cycles on average, depending mainly on time of application, cultures grew and initiated an accelerated fermentation process. Inoculation reduced the population of Enterobacteriaceae, and thereby potential spoilage, and produced a quicker acidification of brines and decrease of pH, when compared with control uninoculated batches. Results obtained throughout three consecutive seasons demonstrated that utilization at high pH of starter cultures of lactobacilli is feasible, provided that the inoculum size takes into account the initial low survival.
Sánchez
A H
AH
Instituto de la Grasa (CSIC), Padre García Tejero 4, Seville, Spain.
Rejano
L
L
Montaño
A
A
de Castro
A
A
D005285:Fermentation; D005516:Food Microbiology; D005638:Fruit / Q000382:microbiology*; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development* / Q000378:metabolism; D013997:Time Factors