Servili Maurizio, Settanni Luca, Veneziani Gianluca, Esposto Sonia, Massitti Ombretta, Taticchi Agnese, Urbani Stefania, Montedoro Gian Francesco, Corsetti Aldo
Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Perugia, Italy.
J Agric Food Chem. 2006 May 31;54(11):3869-75. doi: 10.1021/jf053206y.
Fifty lactobacilli isolated from black table olive brines were evaluated for their salt tolerance, resistance to oleuropein and verbascoside, and ability to grow in modified filter-sterilized brines. A strain of Lactobacillus pentosus was selected and used as a starter to ferment, in pilot plant, black olives (Itrana and Leccino cv.) in brines modified for pH, carbohydrate, and growth factor concentrations, at 28 degrees C. The temperature-controlled fermentation of Leccino cv. olives resulted in obtaining ready-to-eat, high-quality table olives in a reduced-time process. HPLC analysis of phenolic compounds from fermented olives showed a decrease of oleuropein, a glucoside secoiridoid responsible for the bitter taste of olive drupes, and an increase of the hydroxytyrosol concentration. The selected strain of L. pentosus (1MO) allowed the reduction of the debittering phase period to 8 days.
对从黑洋蓟橄榄盐卤中分离出的50株乳酸杆菌进行了耐盐性、对橄榄苦苷和毛蕊花糖苷的抗性以及在改良的过滤除菌盐卤中生长能力的评估。挑选出一株戊糖乳杆菌用作发酵剂，在中试工厂中，于28摄氏度下，在针对pH值、碳水化合物和生长因子浓度进行改良的盐卤中对黑橄榄（Itrana和Leccino品种）进行发酵。Leccino品种橄榄的控温发酵在缩短时间的过程中得到了即食的高品质餐桌橄榄。对发酵橄榄中酚类化合物的HPLC分析表明，橄榄苦苷（一种导致橄榄核苦味的裂环烯醚萜苷）含量降低，而羟基酪醇浓度增加。所选的戊糖乳杆菌菌株（1MO）使脱苦阶段缩短至8天。
