Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, I-86100, Campobasso, Italy.
Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, I-86100, Campobasso, Italy.
Food Microbiol. 2019 Dec;84:103250. doi: 10.1016/j.fm.2019.103250. Epub 2019 Jun 24.
The aim of this study was to evaluate the effects of six selected yeast starters on natural Taggiasca black table fermentations, in different brine solutions. The olives were subjected to fermentation in 8% (w/v) NaCl, 12% (w/v) NaCl and 12% (w/v) NaCl brine solutions with 0.3% (w/v) citric acid and inoculated with selected yeast starter strains belonging to the following species: Candida adriatica 1985, Candida diddensiae 2011, Cyteromyces matritensis 2005, Nakazawaea molendini-olei 2004, Saccharomyces cerevisiae 2046 and Wickerhamomyces anomalus 1960. Samples of brines and olives were analysed in the initial phase, then again after 30 and 120 days of fermentation. The yeast starters survived differently during the first 30 days of brine fermentation, depending on the NaCl concentration. After 120 days of fermentation N. molendini-olei 2004 and C. matritensis 2005 failed in the brines with 12% NaCl, while the yeast starter cultures C. diddensiae 2011, C. adriatica 1985 and W. anomalus 1960 showed the best performances in terms of survival and competitiveness towards wild yeasts of the brines. The physicochemical and sensorial analysis suggest a potential positive role of these yeasts during the debittering process of the Taggiasca table olives. Considering the combination between yeast starters and the fermentation conditions, the best indication occurred with the brines containing 12% NaCl acidified with citric acid.
本研究旨在评估六种选定的酵母发酵剂对不同盐溶液中天然 Taggiasca 黑橄榄自然发酵的影响。将橄榄置于 8%（w/v）NaCl、12%（w/v）NaCl 和 12%（w/v）NaCl 盐水溶液中，添加 0.3%（w/v）柠檬酸进行发酵，并接种选定的酵母发酵剂菌株，属于以下物种：1985 年的 Candida adriatica、2011 年的 Candida diddensiae、2005 年的 Cyteromyces matritensis、2004 年的 Nakazawaea molendini-olei、2046 年的 Saccharomyces cerevisiae 和 1960 年的 Wickerhamomyces anomalus。在初始阶段分析盐水和橄榄样品，然后在发酵 30 天和 120 天后再次分析。根据 NaCl 浓度的不同，酵母发酵剂在盐水发酵的头 30 天内的存活情况不同。发酵 120 天后，2004 年的 N. molendini-olei 和 2005 年的 C. matritensis 在 12%NaCl 盐水中失效，而 2011 年的 C. diddensiae、1985 年的 C. adriatica 和 1960 年的 W. anomalus 酵母发酵剂在盐水中的野生酵母的存活和竞争力方面表现出最佳性能。理化和感官分析表明，这些酵母在 Taggiasca 餐桌橄榄脱苦过程中可能发挥积极作用。考虑到酵母发酵剂和发酵条件的组合，最佳情况出现在含有柠檬酸酸化的 12%NaCl 盐水的情况下。
