Zullo Biagi Angelo, Ciafardini Gino
Department of Agricultural, Environmental and Food Sciences, University of Molise, Via de Sanctis, I-86100 Campobasso, Italy.
Foods. 2024 Nov 26;13(23):3799. doi: 10.3390/foods13233799.
The aim of this work was to study the fermentation of black table olives under slightly pressurized CO (spCO). The olives were marinated in brine with a low salt content and processed using both the traditional two-phase method and a new single-phase method. SpCO is a new technical tool, positively tested in previous studies on the production of low-salt table olive, as a third barrier to microbial growth in brine. The tests performed with the cultivar Leccino, using a brine acidified with 0.5% () citric acid and enriched with 0%, 3%, and 6% () NaCl, showed the absence of bacteria and molds in the brine from the first days of incubation. Fermentation was governed by six yeast species, mainly represented by and , with a maximum total number of 6.30 Log CFU mL and 4.28 Log CFU mL in the brine with 3% and 6% () NaCl, respectively. The best debittering results were obtained when the olives were processed in the presence of spCO with the single-phase method, using brine with 6% () NaCl, validating the important role played by spCO in the production of low-salt black table olives.
这项工作的目的是研究轻度加压CO（spCO）条件下黑餐用橄榄的发酵情况。将橄榄用低盐盐水腌制，并采用传统的两相法和新的单相法进行处理。spCO是一种新的技术工具，在先前关于低盐餐用橄榄生产的研究中得到了肯定的测试结果，可作为盐水中微生物生长的第三道屏障。使用用0.5%（）柠檬酸酸化并添加0%、3%和6%（）NaCl的盐水对莱基诺品种进行的测试表明，从培养的第一天起，盐水中就没有细菌和霉菌。发酵由六种酵母菌种主导，主要以和为代表，在含3%和6%（）NaCl的盐水中，酵母总数分别最高达到6.30 Log CFU/mL和4.28 Log CFU/mL。当橄榄采用单相法在spCO存在的情况下进行处理，使用含6%（）NaCl的盐水时，获得了最佳的脱苦效果，这证实了spCO在低盐黑餐用橄榄生产中所起的重要作用。
