Panagou Efstathios Z, Katsaboxakis Constantinos Z
National Agricultural Research Foundation, Institute of Technology of Agricultural Products, 1, Sofokli Venizelou str., Lycovrissi GR-141 23, Greece.
Food Microbiol. 2006 Apr;23(2):199-204. doi: 10.1016/j.fm.2005.03.003.
The effect of different initial brining conditions on the spontaneous fermentation of cv. Conservolea green olives was studied. The different treatments included: (a) brine acidification with 2 per thousand (v/v) lactic acid (control), (b) addition of 25 per thousand (v/v) 1n HCl (c) substitution of the initial brine by 20% (v/v) with a brine from a previous fermentation (brine re-use). Microbial growth, pH, titratable acidity and organic acids were monitored. Brine re-use process was the most effective in minimizing the likelihood of spoilage since it decreased the survival period of enterobacteria (24 days), followed by the HCl treatment (28 days) and the control (35 days). However, after 35 days of fermentation, pH values reached a plateau above 4.8 in all treatments indicating that supplementary treatments were necessary to enhance lactic acid fermentation and attain acidity/pH levels that would improve the physicochemical characteristics of the final product and ensure its safety. Addition of 1.5% (w/v) glucose in the HCl-treated and brine re-use processes as well as 5 per thousand (v/v) lactic acid in the control was performed. All supplementary treatments were effective in reducing pH to a final value of 4.3-4.5. However, glucose increased the final concentration of lactic acid in brine re-use and HCl-treated processes (73.4 and 67.8 mm, respectively) compared with the control that was lacking in acidity (44.7 mm), denoting a clear advantage of glucose over lactic acid as a supplement.
研究了不同初始腌制条件对Conservolea品种青橄榄自然发酵的影响。不同处理包括：(a) 用千分之二（v/v）乳酸酸化盐水（对照），(b) 添加千分之二十五（v/v）1N盐酸，(c) 用先前发酵的盐水以20%（v/v）替代初始盐水（盐水再利用）。监测了微生物生长、pH值、可滴定酸度和有机酸。盐水再利用过程在将腐败可能性降至最低方面最为有效，因为它缩短了肠杆菌的存活期（24天），其次是盐酸处理（28天）和对照（35天）。然而，发酵35天后，所有处理中的pH值均达到4.8以上的平稳状态，这表明需要补充处理以增强乳酸发酵并达到能够改善最终产品理化特性并确保其安全性的酸度/pH水平。在盐酸处理和盐水再利用过程中添加1.5%（w/v）葡萄糖，并在对照中添加千分之五（v/v）乳酸。所有补充处理均有效地将pH值降低至最终值4.3 - 4.5。然而，与缺乏酸度的对照（44.7 mM）相比，葡萄糖增加了盐水再利用和盐酸处理过程中乳酸的最终浓度（分别为73.4和67.8 mM），这表明葡萄糖作为补充剂比乳酸具有明显优势。
