Food Biotechnology Dept., Inst. de la Grasa (CSIC), Avda Padre García Tejero 4, 41012 Seville, Spain.
J Food Sci. 2013 Aug;78(8):M1208-17. doi: 10.1111/1750-3841.12190.
After moisture, fat is the major constituent of table olives. However, scarce studies have been carried out to determine the influence of microorganisms and type of processing on the modification of their quality indexes. The present survey studies the influence of lipolytic (Candida boidinii TOMC Y5 and Wickerhamomyces anomalus TOMC Y10) and nonlipolytic (Debaryomyces etchellsii TOMC Y9 and Pichia galeiformis TOMC Y27) yeasts on the oil quality indexes of Manzanilla and Hojiblanca green fruits processed as directly brined and lye-treated table olives. Overall, the inocula scarcely used available sugars, except the lipolytic C. boidinii strain in lye-treated olives. Acetic acid production was limited in all conditions, except for the D. etchellsii strain in directly brined Manzanilla fruits. Ethanol formation was also reduced, although the W. anomalus (in both types of elaboration) and the C. boidinii (in lye-treated olives) strains produced significantly higher proportions. Apparently, changes in the oil quality indexes of processed olives were not related to the presence of yeasts, and hence, could have been caused by the endogenous activity of the fruits. A principal component analysis using the microbiological, physicochemical, and oil quality data supported this hypothesis, grouping treatments according to olive variety and type of elaboration, while segregation due to yeast inocula was not observed.
水分之后，脂肪是橄榄的主要成分。然而，对于微生物和加工类型对其质量指标的影响，鲜有研究进行过确定。本调查研究了脂肪分解（Candida boidinii TOMC Y5 和 Wickerhamomyces anomalus TOMC Y10）和非脂肪分解（Debaryomyces etchellsii TOMC Y9 和 Pichia galeiformis TOMC Y27）酵母对 Manzanilla 和 Hojiblanca 绿果油品质指标的影响，这些绿果加工成直接盐水腌制和碱处理的橄榄。总体而言，除了碱处理橄榄中的脂肪分解 C. boidinii 菌株外，接种物几乎没有利用可用的糖。在所有条件下，乙酸的产生都受到限制，除了 D. etchellsii 菌株在直接盐水腌制的 Manzanilla 果实中。乙醇的形成也减少了，尽管 W. anomalus（在两种加工类型中）和 C. boidinii（在碱处理的橄榄中）菌株产生了明显更高的比例。显然，加工橄榄的油质指标的变化与酵母的存在无关，因此可能是由果实的内源性活动引起的。使用微生物学、物理化学和油质数据的主成分分析支持了这一假设，根据橄榄品种和加工类型对处理进行分组，而没有观察到由于酵母接种物的分离。
