Consiglio per la Ricerca e la sperimentazione in Agricoltura, Centro di Ricerca per l'Olivicoltura e l'Industria Olearia, Città Sant'Angelo Pescara, Italy.
Front Microbiol. 2013 May 10;4:91. doi: 10.3389/fmicb.2013.00091. eCollection 2013.
The process of transformation of table olives from tree to table is the result of complex biochemical reactions that are determined by the interactions between the indigenous microflora of the olives, together with a variety of contaminating microrganisms from different sources [fiber-glass fermenters, polyvinyl chloride (PVC) tanks, pipelines, pumps, and water], with the compositional characteristics of the fruit. One of the most important aspects of improving the quality of table olives is the use of selected microorganisms to drive the fermentation. These can supplant the indigenous microflora and, in particular, the complementary microflora that are responsible for spoilage of canned olives. In this context, from a technological point of view, a well-characterized collection of microrganisms (lactic acid bacteria, yeast) that can be isolated from the matrix to be processed (the olive fruit) will provide the basis for the development of starter culture systems. These cultures can be fully compatible with the typical products and will guarantee high quality standards. Inoculation of the brine with such selected starter cultures will reduce the probability of spoilage, and help to achieve an improved and more predictable fermentation process. Control of the fermentation processes can thus occur through chemical, chemico-physical and microbiological approaches, and since 2008, also through organoleptic evaluation (COI/OT/MO/Doc. No 1. Method for the sensory analysis of table olives). This last has established the necessary criteria and procedures for sensory analysis of the negative, gustatory and kinaesthetic sensations of table olives, which can also be attributed to abnormal proliferation of microrganisms. It also sets out the system for commercial classification, through assessment of the median of the defect predominantly perceived.
从橄榄树到餐桌橄榄的转化过程是复杂的生化反应的结果，这些反应是由橄榄的土著微生物群与来自不同来源（玻璃纤维发酵罐、聚氯乙烯 (PVC) 罐、管道、泵和水）的各种污染微生物与果实的组成特征相互作用决定的。提高餐桌橄榄质量的最重要方面之一是使用选定的微生物来驱动发酵。这些微生物可以取代土著微生物群，特别是负责罐装橄榄变质的补充微生物群。在这种情况下，从技术角度来看，从待加工基质（橄榄果实）中分离出的微生物（乳酸菌、酵母）的特征良好的微生物集合将为开发起始培养物系统提供基础。这些培养物可以完全与典型产品兼容，并保证高标准的质量。用这种选定的起始培养物接种盐水可以降低变质的可能性，并有助于实现改进和更可预测的发酵过程。可以通过化学、化学物理和微生物学方法来控制发酵过程，并且自 2008 年以来，还可以通过感官评估（COI/OT/MO/Doc. No 1. 感官分析餐桌橄榄的方法）。最后一项工作确定了感官分析餐桌橄榄的负面、味觉和动觉感觉所必需的标准和程序，这些感觉也可能归因于微生物的异常增殖。它还通过评估主要感知到的缺陷中位数来制定商业分类系统。
