Chammem N, Kachouri M, Mejri M, Peres C, Boudabous A, Hamdi M. Combined effect of alkali pretreatment and sodium chloride addition on the olive fermentation process.
BIORESOURCE TECHNOLOGY 2005;
96:1311-1316. [PMID:
15734320 DOI:
10.1016/j.biortech.2004.10.005]
[Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2004] [Revised: 10/14/2004] [Accepted: 10/14/2004] [Indexed: 05/24/2023]
Abstract
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 0.726 g lactic acid/100 ml 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.
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