Combined effect of alkali pretreatment and sodium chloride addition on the olive fermentation process

被引：21

作者：

Chammem, N

Kachouri, M

Mejri, M

Peres, C

Boudabous, A

Hamdi, M

机构：

[1] Inst Natl Sci Appl & Technol, Unite Rech Procedes Microbiol & Alimentaires, Tunis 1080, Tunisia

[2] Ecole Super Ind Alimentaires Tunis, Tunis 1002, Tunisia

[3] Inst Olivier Tunis, Tunis 1002, Tunisia

[4] EAN, Inst Natl Invest, P-2781901 Oeiras, Portugal

[5] Inst Tecnol Quim & Biol, P-2781901 Oeiras, Portugal

[6] Fac Sci Tunis, Unite Rech Biochim & Microbiol, Tunis 2092, Tunisia

来源：

BIORESOURCE TECHNOLOGY | 2005年 / 96卷 / 11期

关键词：

olive fermentation; alkali treatment; Lactobacilli; free acidity; coliforms;

D O I：

10.1016/j.biortech.2004.10.005

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

Green olives of the Tunisian variety "Meski" were treated according to a Spanish-style green olive preservation process by using an alkaline treatment (1.5, 2 and 2.5% (w/v) NaOH) to eliminate bitterness, combined with different brine concentrations (6, 9 and 12% (w/v) NaCl). A spontaneous fermentation by the environmental microflora took place. Results showed that 2% NaOH solution and 9% sodium chloride brine was an optimal combination inducing the best growth of Lactobacillus species (10(8) CFU/ml) and acidity of 0.726g lactic acid/100ml brine. In all trials and independently of the treatment, Lb. plantarum was the most dominant strain of Lactobacillus. Moreover, pretreatment with lye and lactic fermentation of olives contributed to coliform elimination. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：1311 / 1316

页数：6

共 14 条

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