Maria Tufariello1, Chiara Anglana1, Pasquale Crupi2, Ivan Virtuosi3, Paolo Fiume3, Biagio Di Terlizzi3, Naiim Moselhy4, Hussein Ag Attay4, Sandra Pati5, Antonio F Logrieco6, Giovanni Mita1, Gianluca Bleve1. 1. Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, Lecce, Italy. 2. Consiglio per la Ricerca e la Sperimentazione in Agricoltura - Centro di Ricerca Viticoltura ed Enologia, Turi (BA), Italy. 3. CIHEAM IAM Bari, Valenzano (BA), Italy. 4. Desert Research Center, Cairo, Egypt. 5. Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, Foggia, Italy. 6. Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari, Bari, Italy.
Abstract
BACKGROUND: Table olive fermentation is an unpredictable process 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 and fermentation driven by commercial S. cerevisiae baker's yeast strain were carried out for each of Manzanilla, Picual and Kalamàta table olive cultivars. RESULTS: Time of fermentation was significantly shortened to 40 days to complete the transformation process for all 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 amine reduction as well as absence of undesired microorganisms at the end of the process. CONCLUSIONS: Autochthonous, but also non-autochthonous, yeasts can be used to start and control table olive fermentations and can significantly improve quality and safety aspects of table olives produced by many smallholder farmers.
BACKGROUND: Table olive fermentation is an unpredictable process 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 and fermentation driven by commercial S. cerevisiaebaker's yeast strain were carried out for each of Manzanilla, Picual and Kalamàta table olive cultivars. RESULTS: Time of fermentation was significantly shortened to 40 days to complete the transformation process for all 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 amine reduction as well as absence of undesired microorganisms at the end of the process. CONCLUSIONS: Autochthonous, but also non-autochthonous, yeasts can be used to start and control table olive fermentations and can significantly improve quality and safety aspects of table olives produced by many smallholder farmers.
Authors: E Galili; D Langgut; J F Terral; O Barazani; A Dag; L Kolska Horwitz; I Ogloblin Ramirez; B Rosen; M Weinstein-Evron; S Chaim; E Kremer; S Lev-Yadun; E Boaretto; Z Ben-Barak-Zelas; A Fishman Journal: Sci Rep Date: 2021-01-26 Impact factor: 4.379