Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation

Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation

The process of transformation of table olives from tree to table is the result of complex biochemical reactions that are determined by the interactions between the indigenous microflora of the olives, together with a variety of contaminating microrganisms from different sources [fiber-glass fermenters, polyvinyl chloride (PVC) tanks, pipelines, pumps, and water], with the compositional characte...

Processing Technology in Olive Oil and Table Olive Processing Technology in Olive Oil and Table Olive

Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques.

We have studied the microbiota associated to Spanish-style green olive fermentations, attending to its dynamics along the time. Twenty 10-tonne fermenters were selected from two large table-olive manufacturing companies in southern Spain. While culture-dependent methodology was used to isolate the microorganisms, molecular methods were used to identify the isolates. A total of 1070 isolates wer...

Diversity and enumeration of halophilic and alkaliphilic bacteria in Spanish-style green table-olive fermentations.

The presence and enumeration of halophilic and alkaliphilic bacteria in Spanish-style table-olive fermentations was studied. Twenty 10-tonne fermenters at two large manufacturing companies in Spain, previously studied through both culture dependent and independent (PCR-DGGE) methodologies, were selected. Virtually all this microbiota was isolated during the initial fermentation stage. A total o...

Microbiota of table olive fermentations and criteria of selection for their use as starters

Fermentation is one of the oldest methods for preserving of olives applied worldwide for thousands of years. However, olive processing is a speculative area where whether olives are fermented products or pickled products produced by organic acids and salt. Although lactobacilli and yeasts play a major role in the process, literature survey indicates that lactobacilli are less relevant at least ...