Olive, fermentation

Fig. 8.11 Changes in the ehlorophylls and pH during olive fermentation. Data from Minguez-Mosquera et al. (1989).

Furthermore, an interesting bactericidal activity of oleuropein against nine strains of Lactobacillus plantarum isolated from green olive fermentation brines was observed [102]. 

Jim nez-Dfaz R, Rios-Sdnchez RM, Desmazeaud M, Ruiz-Barba JL, Piard J-C (1993) Plantaricin S and T, two new bacteriocins produced hy Lactobacillus plantarum LPCOlO isolated from a green olive fermentation. Appl Environ Microbiol 59 1416-1424... 

Alves, M., Goncalves, T., Quintas, C. (2012). Microbial quality and yeast population dynamics in cracked green table olives fermentations. Food Control, 23, 363-368. 

Aponte, M., Blaiotta, G., La Croce, R, Mazzaglia, A., Farina, V., Settanni, L., et al. (2012). Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation. Food Microbiology, 30, 8-16. 

Ruiz-Barba, J. L., Caballero-Guerrero, B., Maldonado-Barragan, A., Jimenez-Diaz, R. (2010). Coculture with specific bacteria enhances survival of Lactobacillus plantarum NC8, an autoinducer-regulated bacteriocin producer, in olive fermentations. Food Microbiology, 27, 413-417. 

Ruiz-Barba, J. L., Cathcart, D. P, Warner, P. J., Jim6nez-Diaz, R. (1994). Use of Lactobacillus plantarum LPCOlO, a bacteriocin producer, as a starter culture in Spanish-style green olive fermentations. Applied and Environmental Microbiology, 60, 2059-2064. 

Olive fermented table olive Lact. casei, Lact. plantarum, Lact. brevis, Ent. faecium nd yes no acidif/flav spont (Randazzo et al. 2004 Hurtado et al. 2012)... 

Dominguez-Manzano, 1., Leon-Romero, A., Olmo-Ruiz, C., et al. (2012) Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation. Int J Food Microbiol 157, 230-238. 

A traditional system for the preparation of table olives, involves a treatment of the fresh fruit with a solution of NaOH to hydrolised the bitter glycoside oleuropein, followed by a lactic fermentation in brine. The modifications that take place on pectic polysaccharides of olives (Manzanilla variety) during this process was smdied. Processing induced a net loss of polysaccharides soluble in sodium carbonate and a paralel accumulation of water and Imidazole/HCl soluble polysaccharides. A general decrease of the apparent molecular weight of water and carbonate soluble polysaccharides was also detected. 

Garrido-Femandez, A., Brenes-Balbuena, M., Garcia-Garcia, P., and Romero-Barranco, C. 2001. Problems related to fermentation brines in the table olive sector. In Osmotic Dehydration and Vacuum Impregnation Application in Food Industries (P. Fito, A. Chiralt, J.M. Barat, W.E.L. Spiess, and D. Behsnilian, eds), pp. 123-132. Technomic Publishing, Lancaster, PA. 

Various methods are used in extracting the oils from the plant tissue. Many are distilled with water or steam, Hie oil being carried over with the distillate. In others, as for example oil of bitter almonds, the oil develops in the tissues only after fermentation. It is then obtained by distillation. Anollter method, and one especially used for more delicate and valuable oils, is called enfleurage. In this method the flowers containing the oil are spread as a thin layer over a layer of lard or olive oil. The latter absorbs the delicate oil in the flowers, after which distillation may separate the volatile oil from the other. 

Special reference must be made to the study of fermentations, which besides the wines, musts, and beers already mentioned, is of great interest in other alimentary sectors as well. A large number of products undergo fermentations before being put on the market (for example, byproducts of milk, vegetables, olives, cocoa, etc.). 

In general, there is a low risk of high amounts of BAs in vegetables and root crops, where BAs are produced as a result of lactic acid fermentation (81,82). Furthermore, the His contents reported in sauerkraut (83,84), cucumbers (85), and green table olives (86) are far below the level of 100 mg per 100 g that has been associated with outbreaks of food poisoning. Nevertheless, a safe evaluation of the products of natural lactic fermentation should take into account other amines, because Tyr, Put, and Cad can also be produced during sauerkraut fermentation (87). Moreover, certain strains of lactobacilli and cocci have been associated with the presence of these compounds in fermented products (82) and synthetic broth (88). 

Hornero-Mendez and Garrido-Fernandez (19) proposed a method for determining BAs in fermented vegetables. The BAs are extracted using the Hui and Taylor (89) method (slightly modified to adapt it to the matrices considered) and then derivatized with DNS and analyzed by HPLC-DAD. Putrescine, Cad, and Tyr were found to be present in the olive samples considered... 

Index Entries Solid-state fermentation lipase Penicillium, soy cake olive oil moisture. 

Vegetable products fermented vegetables, pickles, olives, relishes, fresh salads 0.02-0.20... 

MATURATIO — is the Elevation from a Coarse and Rough Condition to Maturity and Perfection. There are four kinds of Maturation, each of which is accomplished by a moderate heat of the first grade, or near it, it mud, in a bath, in scum of olive oil, in fine cut straw, in a dry stone, with damp hay, with grape stones, by sunshine, the moon, etc. The four kinds are called—Digestion, Circulation, Fermentation, and Projection. 

D-Mannitol is also widely distributed in plants and was the first crystalline sugar alcohol to be obtained from a natural source, the manna ash [126]. It is also found in large amounts (70-90% w/w) in the exudates of the olive and the plane trees [127]. D-Mannitol is found in relatively large amounts in seaweeds of Laminaria and Mycrocystis species [128]. Species of the mold Aspergillus, produce D-mannitol by fermentation, using D-glucose or acetate as carbon sources [129]. 

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