Dipartimento Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Via Università 100, 80055 Portici, Italy.
Food Microbiol. 2012 May;30(1):8-16. doi: 10.1016/j.fm.2011.10.005. Epub 2011 Oct 14.
The present work presents a successful attempt to achieve an enhanced and more predictable fermentation process in Spanish-style green olive technology by selection and use of autochthonous starter cultures. During the first phase of this work, two Spanish-like fermentations of green table olives of cultivar (cv) "Nocellara del Belice", coming from irrigated and not irrigated fields, were monitored, in order to highlight the best agricultural conditions for drupe production and to isolate lactic acid bacteria strains with relevant technological properties. Among 88 identified isolates, one Lactobacillus pentosus strain showed remarkable biochemical features and high acidification rate in synthetic brine. In the second phase, the selected strain was used as starter culture in three different trials to establish the best conditions for its use. Microbial counting, as well as starter tracking by M13 RAPD-PCR, reflected the optimal adaptation of the strain to the environment. Spontaneous fermentation needed a 14-day long lag phase to reach the same population as the inoculated trials. Moreover, sensory traits of table olives obtained with adjunct culture showed better characteristics compared to those processed in the other trials, in particular concerning the presence of off-odours.
本工作通过选择和使用土著发酵剂，成功尝试提高和更预测性的西班牙式绿橄榄加工技术中的发酵过程。在这项工作的第一阶段，监测了两个来自灌溉和未灌溉田地的“Nocellara del Belice”橄榄品种的西班牙式绿橄榄发酵过程，以突出生产橄榄果实的最佳农业条件，并分离具有相关技术特性的乳酸菌菌株。在鉴定的 88 株分离菌中，一株戊糖乳杆菌（Lactobacillus pentosus）菌株在合成盐水中表现出显著的生化特征和高酸化速率。在第二阶段，将所选菌株用作三种不同试验中的发酵剂，以确定其最佳使用条件。微生物计数以及通过 M13 RAPD-PCR 对发酵剂的跟踪反映了该菌株对环境的最佳适应性。与接种试验相比，自发发酵需要 14 天的潜伏期才能达到相同的种群。此外，与其他试验处理的橄榄相比，用辅助培养物获得的橄榄具有更好的感官特性，特别是在异味方面。
