کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6288571 | 1616254 | 2015 | 15 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physico-chemical characterization of natural fermentation process of Conservolea and Kalamà ta table olives and developement of a protocol for the pre-selection of fermentation starters
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Physico-chemical characterization of natural fermentation process of Conservolea and Kalamà ta table olives and developement of a protocol for the pre-selection of fermentation starters Physico-chemical characterization of natural fermentation process of Conservolea and Kalamà ta table olives and developement of a protocol for the pre-selection of fermentation starters](/preview/png/6288571.png)
چکیده انگلیسی
Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. Conservolea and Kalamà ta are the most important table olives Greek varieties. In the Greek system, the final product is obtained by spontaneous fermentations, without any chemical debittering treatment. This natural fermentation process is not predictable and strongly influenced by the physical-chemical conditions and by the presence of microorganisms contaminating the olives. Natural fermentations of Conservolea and Kalamà ta cultivars black olives were studied in order to determine microbiological, biochemical and chemical evolution during the process. Following the process conditions generally used by producers, in both cultivars, yeasts were detected throughout the fermentation, whereas lactic acid bacteria (LAB) appeared in the last staged of the process. A new optimized specific protocol was developed to select autochthonous yeast and LAB isolates that can be good candidates as starters. These microorganisms were pre-selected for their ability to adapt to model brines, to have beta-glucosidase activity, not to produce biogenic amines. Chemical compounds deriving by microbiological activities and associated to the three different phases (30, 90 and 180 days) of the fermentation process were identified and were proposed as chemical descriptors to follow the fermentation progress.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 46, April 2015, Pages 368-382
Journal: Food Microbiology - Volume 46, April 2015, Pages 368-382
نویسندگان
Gianluca Bleve, Maria Tufariello, Miriana Durante, Francesco Grieco, Francesca Anna Ramires, Giovanni Mita, Maria Tasioula-Margari, Antonio Francesco Logrieco,