Search results for "green Sicilian table olive"
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Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses.
2010
The production of five different green table olive cultivars was studied by a combined strategy consisting of chemical, microbiological and sensory analyses. Cultivable microflora of samples collected during processing was monitored by plate counts on seven synthetic culture media. In all samples Enterobacteriaceae, Pseudomonaceae, staphylococci, lactic acid bacteria and spore-forming bacteria were undetectable. Yeasts and moulds were countable from the day 42 (2 log CFU/ml) till the end of fermentation (6 log CFU/ml). The use of three different approaches for microorganism detection, including a culture-independent methodology, revealed the presence of barely three yeast species during the…
Microbial dynamics during green Sicilian table olive fermentations
2009
The production of green table olives is traditionally a spontaneous fermentation carried out by indigenous microflora. Variability of microbial raw material may result in changes in the qualitative aspects of final products (Silvestri et al., 2009). Table olives of five different green table olive cultivars (four Sicilian Brandofino, Castriciana, Nocellara del Belice and Passalunara and the Spanish Manzanilla) were produced according to a semi-industrial technology, in which lactic acid bacteria (LAB) role is partially replaced by lactic acid addiction. Transformation processes were studied by a combined strategy consisting of chemical, microbiological and sensory analyses. Yeasts harboured…