6533b7dafe1ef96bd126d873
RESEARCH PRODUCT
THE USE OF LACTOBACILLUS PENTOSUS 1MO TO SHORTEN THE DEBITTERING PROCESS TIME OF BLACK TABLE OLIVES (CV. ITRANA AND LECCINO): A PILOT-SCALE APPLICATION
Agnese TaticchiOmbretta MassittiStefania UrbaniLuca SettanniGianluca VenezianiSonia EspostoMaurizio ServiliGian Francesco MontedoroAldo Corsettisubject
Food HandlingIridoid GlucosidesLactobacillus pentosus03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyVerbascosideStarterPhenolsOleuropeinOleaLactobacillusIridoidsFood sciencePyrans0303 health sciencesbiology030306 microbiologyfood and beverages04 agricultural and veterinary sciencesGeneral ChemistryHydrogen-Ion ConcentrationPhenylethyl Alcohololeuropeina batteri lattici olive da tavolabiology.organism_classification040401 food scienceLactobacilluschemistryBiochemistryOleaFruitTasteFermentationHydroxytyrosolFermentationGeneral Agricultural and Biological SciencesSettore AGR/16 - Microbiologia Agrariadescription
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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2006-01-01 |