PHYSICAL, CHEMICAL AND MICROBIOLOGICAL STUDIES OF THE FERMENTATION OF ARBEQUINA GREEN OLIVES

被引：3
|
作者：
DELATORRE, JE
MOYA, ER
BOTA, E
SANCHO, J
机构：
来源：
GRASAS Y ACEITES | 1993年 / 44卷 / 4-5期
关键词：
ARBEQUINA GREEN OLIVE; FERMENTATION; MICROBIOLOGICAL STUDY; PHYSICOCHEMICAL STUDY;
D O I：
10.3989/gya.1993.v44.i4-5.1079
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Despite the growing market of the <<Arbequina>> cultivar of green table olive. there are some trobles related to the low acidity and relative high pH values in the finished product. A comparative study has been carried with this cultivar in spontaneous and controlled fermentation, using strains of lactic bacteria isolated from marketed samples. wich has been identified allways as Lactobacillus plantarum. Starting from the main physical, chemical and microbological parameters dettermined in the experiences, some changes in the usual technique of fermentation for the <<Arbequina>> olives are proposed.
引用
收藏
页码：274 / 278
页数：5
相关论文
共 50 条
  • [1] CONTROLLED FERMENTATION OF SPANISH-TYPE GREEN OLIVES
    MONTANO, A
    SANCHEZ, AH
    DECASTRO, A
    JOURNAL OF FOOD SCIENCE, 1993, 58 (04) : 842 - &
  • [2] Physical, chemical and microbiological changes in alcoholic fermentation of sugar syrup from cassava flour
    Ocloo, F. C. K.
    Ayernor, G. S.
    AFRICAN JOURNAL OF BIOTECHNOLOGY, 2008, 7 (02): : 164 - 168
  • [3] Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives
    Hurtado, Albert
    Reguant, Cristina
    Bordons, Albert
    Rozes, Nicolas
    FOOD MICROBIOLOGY, 2010, 27 (06) : 731 - 740
  • [4] Effect of different fermentation processes on the phytochemical properties of green table Olives
    Rababah, Taha M.
    Al-u'datt, Muhammad
    Al-Mahasneh, Majdi
    Gammoh, Sana
    Mahili, Hana'a
    Ajouly, Tha'er
    REVISTA BRASILEIRA DE FRUTICULTURA, 2020, 42 (01)
  • [5] Reducing the bloater spoilage during lactic fermentation of Moroccan green olives
    Lamzira, Z
    Asehraou, A
    Brito, D
    Oliveira, M
    Faid, M
    Peres, C
    FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2005, 43 (04) : 373 - 377
  • [6] The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation
    Dissaraphong, Sirima
    Benjakul, Soottawat
    Visessanguan, Wonnop
    Kishimura, Hideki
    BIORESOURCE TECHNOLOGY, 2006, 97 (16) : 2032 - 2040
  • [7] Microbiological and Chemical Changes of Rusip during Fermentation
    Koesoemawardani, Dyah
    Rizal, Samsul
    Tauhid, Moralita
    AGRITECH, 2013, 33 (03): : 265 - 272
  • [8] Reuse of ozonated alkaline solutions as fermentation brines in spanish green table olives
    Segovia-Bravo, K. A.
    Arroyo-Lopez, F. N.
    Garcia-Garcia, P.
    Duran-Quintana, M. C.
    Garrido-Fernandez, A.
    JOURNAL OF FOOD SCIENCE, 2007, 72 (04) : M126 - M133
  • [9] Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives
    Ghabbour, N.
    Rokni, Y.
    Abouloifa, H.
    Bellaouchia, R.
    Hasnaoui, I.
    Gaamouche, S.
    Houmy, N.
    El Yamani, M.
    Ben Salahg, R.
    Ktari, N.
    Saalaoui, E.
    Asehraou, A.
    GRASAS Y ACEITES, 2023, 74 (01)
  • [10] The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Macanilha Algarvia cultivar
    Mateus, Tania
    Santo, David
    Saude, Cintia
    Pires-Cabral, Paula
    Quintas, Celia
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2016, 218 : 57 - 65
12345