The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application.
Fifty lactobacilli isolated from black table olive brines were evaluated for their salt tolerance, resistance to oleuropein and verbascoside, and ability to grow in modified filter-sterilized brines. A strain of Lactobacillus pentosus was selected and used as a starter to ferment, in pilot plant, black olives (Itrana and Leccino cv.) in brines modified for pH, carbohydrate, and growth factor concentrations, at 28 degrees C. The temperature-controlled fermentation of Leccino cv. olives resulted in obtaining ready-to-eat, high-quality table olives in a reduced-time process. HPLC analysis of phenolic compounds from fermented olives showed a decrease of oleuropein, a glucoside secoiridoid responsible for the bitter taste of olive drupes, and an increase of the hydroxytyrosol concentration. The selected strain of L. pentosus (1MO) allowed the reduction of the debittering phase period to 8 days.
Servili
Maurizio
M
Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Perugia, Italy.
Settanni
Luca
L
Veneziani
Gianluca
G
Esposto
Sonia
S
Massitti
Ombretta
O
Taticchi
Agnese
A
Urbani
Stefania
S
Montedoro
Gian Francesco
GF
Corsetti
Aldo
A
D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry* / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D057888:Iridoid Glucosides; D039823:Iridoids; D007778:Lactobacillus / Q000378:metabolism*; D031658:Olea; D010636:Phenols / Q000032:analysis; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives / Q000032:analysis; D011714:Pyrans / Q000032:analysis; D013649:Taste
D057888:Iridoid Glucosides; D039823:Iridoids; D010636:Phenols; D011714:Pyrans; C005975:3,4-dihydroxyphenylethanol; C002769:oleuropein; D010626:Phenylethyl Alcohol