Paba Antonio, Chessa Luigi, Daga Elisabetta, Campus Marco, Bulla Monica, Angioni Alberto, Sedda Piergiorgio, Comunian Roberta
AGRIS Sardegna, Agenzia regionale per la ricerca in agricoltura, Loc. Bonassai, km 18.600 S.S. 291, 07100 Sassari, Italy.
Current affiliation: Porto Conte Ricerche S.r.l, S.P. 55 Porto Conte-Capo Caccia km 8,400 Loc. Tramariglio, 07041 Alghero (SS), Italy.
Foods. 2020 Jan 28;9(2):135. doi: 10.3390/foods9020135.
Twenty-seven strains, and the undefined starter for table olives from which they were isolated, were characterised for their technological properties: tolerance to low temperature, high salt concentration, alkaline pH, and olive leaf extract; acidifying ability; oleuropein degradation; hydrogen peroxide and lactic acid production. Two strains with appropriate technological properties were selected. Then, table olive fermentation in vats, with the original starter, the selected strains, and without starter (spontaneous fermentation) were compared. Starters affected some texture profile parameters. The undefined culture resulted in the most effective reduction, acidification and olive debittering, while the selected strains batch showed the lowest antioxidant activity. Our results show that the best candidate strains cannot guarantee better fermentation performance than the undefined biodiverse mix from which they originate.
对27株菌株及其所分离出的用于加工油橄榄的未定义发酵剂进行了技术特性表征：耐低温、高盐浓度、碱性pH值和油橄榄叶提取物的能力；酸化能力；橄榄苦苷降解；过氧化氢和乳酸的产生。挑选出两株具有合适技术特性的菌株。然后，比较了使用原始发酵剂、所选菌株以及不使用发酵剂（自然发酵）进行的大桶油橄榄发酵。发酵剂影响了一些质地剖面参数。未定义的培养物导致了最有效的还原、酸化和橄榄脱苦，而所选菌株批次显示出最低的抗氧化活性。我们的结果表明，最佳候选菌株并不能保证比其来源的未定义生物多样性混合物具有更好的发酵性能。
