Chammem N, Kachouri M, Mejri M, Peres C, Boudabous A, Hamdi M
Unité de recherche-Procédés Microbiologiques et Alimentaires, Institut National des Sciences Appliquées et de Technologie, B.P. 676, 1080 Tunis, Tunisie.
Bioresour Technol. 2005 Jul;96(11):1311-6. doi: 10.1016/j.biortech.2004.10.005. Epub 2004 Dec 9.
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.
突尼斯品种“梅斯基”的绿橄榄采用西班牙式绿橄榄保存工艺进行处理，通过碱处理（1.5%、2%和2.5%（w/v）的氢氧化钠）去除苦味，并结合不同浓度的盐水（6%、9%和12%（w/v）的氯化钠）。环境微生物进行了自发发酵。结果表明，2%的氢氧化钠溶液和9%的氯化钠盐水是最佳组合，可诱导乳酸杆菌属最佳生长（10⁸CFU/ml），酸度为0.726克乳酸/100毫升盐水。在所有试验中，无论处理方式如何，植物乳杆菌都是乳酸杆菌属中最主要的菌株。此外，橄榄的碱液预处理和乳酸发酵有助于消除大肠菌群。
