Alfonzo Antonio, Naselli Vincenzo, Gaglio Raimondo, Settanni Luca, Corona Onofrio, La Croce Francesco, Vagnoli Paola, Krieger-Weber Sibylle, Francesca Nicola, Moschetti Giancarlo
Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze Bldg. 5, Ent. C, 90128 Palermo, Italy.
Geolive Belice S.r.l., S.S. 115 Km dir. Marinella, 91022 Castelvetrano, Italy.
Microorganisms. 2023 Mar 23;11(4):825. doi: 10.3390/microorganisms11040825.
The aim of this study was to evaluate the fermentation performance of the commercial starter OM13 with four nutrients (A, B, C, and D) that differed in the following ingredients: starch, sugars, maltodextrin, inactivated yeast, inactivated yeast rich in amino acids, inactivated yeast rich in mannoproteins, and salt (NaCl). For this purpose, six different experimental productions of Nocellara del Belice table olives were carried out. During transformation, the fermentation process was monitored by measuring pH and plate counts for lactic acid bacteria (LAB), yeasts, Enterobacteriaceae, Staphylococcaceae, and Pseudodomondaceae populations. At the end of the production process, each trial was subjected to volatile organic compound analysis and sensory evaluation. The addition of the different nutrients resulted in a significant reduction in pH (around 2.5 points) after 3 days of fermentation. At the same time, a significant increase in the number of LAB populations (> 6.6 log CFU/mL) was observed for all trials. Volatile organic compound (VOC) analysis revealed the presence of 39 compounds. In this study, nutrient C was optimal for improving the fermentation activity of OM13. These results provide elements for the implementation of experimental protocols to reduce product losses and improve sensory characteristics.
本研究的目的是评估商业发酵剂OM13在四种营养物质（A、B、C和D）存在的情况下的发酵性能，这四种营养物质在以下成分上有所不同：淀粉、糖、麦芽糊精、灭活酵母、富含氨基酸的灭活酵母、富含甘露糖蛋白的灭活酵母和盐（氯化钠）。为此，进行了六种不同的诺切拉·德尔·贝利切食用橄榄的实验生产。在转化过程中，通过测量pH值以及对乳酸菌（LAB）、酵母、肠杆菌科、葡萄球菌科和假单胞菌科菌群进行平板计数来监测发酵过程。在生产过程结束时，对每个试验进行挥发性有机化合物分析和感官评价。添加不同的营养物质导致发酵3天后pH值显著降低（约2.5个点）。同时，所有试验中乳酸菌数量均显著增加（>6.6 log CFU/mL）。挥发性有机化合物（VOC）分析显示存在39种化合物。在本研究中，营养物质C最有利于提高OM13的发酵活性。这些结果为实施减少产品损失和改善感官特性的实验方案提供了依据。
