This work studies the inoculation conditions for allowing the survival/predominance of a potential probiotic strain (Lactobacillus pentosus TOMC-LAB2) when used as a starter culture in large-scale fermentations of green Spanish-style olives. The study was performed in two successive seasons (2011/2012 and 2012/2013), using about 150 tons of olives. Inoculation immediately after brining (to prev...

The technological characteristics of five oleuropeinolytic strains of the Lactobacillus plantarum group selected within 135 isolates from table olives were investigated. The metabolism of phenolic compounds during elaboration of green (cv. Chalkidikis) and black (cv. Kalamata) olives under reduced salt conditions was evaluated. Olives of both cultivars were fermented in two different kinds of b...

Table olives are the most important fermented vegetables because of their worldwide economic importance. The three main techniques for table olive production used in Italy concern 82% green olives, 16% black olives and 2% processed at the cherry ripened stage (UNAPROL, 2008). There are three main trade preparations of table olives: Spanish-style olives, Californian-style olives and naturally bl...

Limited information is available on the impact of the NaOH treatment on table olive fermentations, and for this reason a polyphasic approach has been adopted here to investigate its effect on the fermentation dynamics and bacterial biodiversity. The microbial counts of the main groups involved in the transformation have not shown any differences, apart from a more prompt start of the fermentati...

The effect of lye concentration and pasteurization on the fermentation of Spanish-style Manzanilla green olives was investigated. Results showed that a rapid, normal fermentation always occurred when the proper lye was used, and only in the case of an inappropriate alkaline treatment could pasteurization help the growth of lactobacilli. Although pasteurization does not seem to affect color of p...

In a previous communication' evidence was adduced to indicate that the dorsal accessory olives of the medulla are connected with the dorsal part of the vermis (lingula, lobus centralis, culmen and declive) and that the ventromedian accessory olives and the ventral limbs of the inferior olives are connected with the ventral part of the vermis (folium, tuber, pyramis, uvula and nodulus). Holmes a...

At present there are very few studies on the bacterial diversity of olives and on the importance of the microbial species for the fermentation of olives aimed to table olives production. Most of the authors report on the occurrence of Lactobacillus plantarum as principal member of these communities or at least as the species responsible for the fermentation. In this study, fluorescence in situ ...

36 The combined effect of an edible coating and a nitrogen atmosphere on the quality of 37 Manzanilla olives mechanically harvested and processed as Spanish-style green olives 38 was assessed. The percentage of olives free of any brown spots ranged between 3539 50%, 10-25 % and 50-65 % for fruit directly processed, storage under nitrogen and 40 coated and storage under nitrogen respectively. Mo...

The olive fruit fly, Bactrocera oleae, is the most destructive pest of olive orchards worldwide. The monophagous larva has the unique capability of feeding on olive mesocarp, coping with high levels of phenolic compounds and utilizing non-hydrolyzed proteins present, particularly in the unripe, green olives. On the molecular level, the interaction between B. oleae and olives has not been invest...

What is an olive? Well, botanically speaking, the fruit of the olive tree is a drupe, or stone fruit, and is cultivated on all continents (Figure 1), but the olive is much more than a fruit — it’s a symbol. Olives and the trees that bear them are mentioned in The Odyssey, the Quran, the Torah, and the Bible, just to name a few. Representing peace, abundance, and victory, this divine fruit has i...