Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation
| Autor: | Antonio Logrieco, Maria Tufariello, Hussein Ag Attay, Paolo Fiume, Giovanni Mita, Naiim Moselhy, Chiara Anglana, Ivan Virtuosi, Gianluca Bleve, Pasquale Crupi, Biagio Di Terlizzi, Sandra Pati |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Table olive 030106 microbiology Organoleptic Saccharomyces cerevisiae Biology 03 medical and health sciences Starter Olea Table (landform) Cultivar Food science Nutrition and Dietetics Greece food and beverages Yeast strain Quality Yeast 030104 developmental biology Fruit Fermentation Food Microbiology Safety Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture 99 (2018): 2504–2512. doi:10.1002/jsfa.9460 info:cnr-pdr/source/autori:Tufariello M1; Anglana C1; Crupi P2; Virtuosi I3; Fiume P3; Di Terlizzi B3; Moselhy N4; Attay HAG4; Pati S5; Logrieco AF6; Mita G1; Bleve G1/titolo:Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation/doi:10.1002%2Fjsfa.9460/rivista:Journal of the Science of Food and Agriculture/anno:2018/pagina_da:2504/pagina_a:2512/intervallo_pagine:2504–2512/volume:99 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.9460 |
| Popis: | BACKGROUND: Table olives fermentation is a process unpredictable and frequently performed using traditional practices often inadequate to obtain products with acceptable quality and safety standards. In the present study, the efficacy of selected yeast strains as starters to drive fermentations of green and black table olives by the Greek method was investigated. Pilot-scale production by spontaneous fermentation as a control, olives started with previously selected Saccharomyces cerevisiae strains; fermentation driven by commercial S. cerevisiae baker's yeast strain were carried out for each one of Manzanilla, Picual, and Kalamàta table olives cultivars. RESULTS: Time of fermentation was significantly shortened to 40 days to complete the transformation process for all the three tested cultivars. Inoculated table olives were enhanced in their organoleptic and nutritional properties in comparison with corresponding samples obtained by spontaneous fermentation. The use of starters was also able to improve safety traits of table olives in terms of biogenic amines reduction as well as of absence of undesired microorganisms at the end of the process. CONCLUSIONS: Autochthonous, but also non-authochthonous yeasts can be used to start and control le olives fermentations and can significantly improve quality and safety aspects of table olives produced by many smallholder farmers. This article is protected by copyright |
| Databáze: | OpenAIRE |
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