The Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity [10% (w/v)]. During the monitoring period, the inoculated trials showed limited presence of spoilage/pathogenic microorganisms. Additionally, the yeasts limited oxidative phenomena and softening of the drupes. The organic compounds detected were higher in the inoculated trials than in the control, and cold storage induced aromatic decay, which was less pronounced in the trial inoculated with C. norvegica. Sensory analysis revealed that the inoculated trials scored higher in sweetness, hardness and crispness.

Alfonzo A., Alongi D., Prestianni R., Pirrone A., Naselli V., Viola E., et al. (2024). Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method. FOOD MICROBIOLOGY, 120 [10.1016/j.fm.2024.104477].

Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method

Alfonzo A.
Primo
;
Alongi D.;Prestianni R.;Pirrone A.;Naselli V.;Viola E.;De Pasquale C.;Gaglio R.;Settanni L.;Francesca N.
;
Moschetti G.
Ultimo
2024-01-16

Abstract

The Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity [10% (w/v)]. During the monitoring period, the inoculated trials showed limited presence of spoilage/pathogenic microorganisms. Additionally, the yeasts limited oxidative phenomena and softening of the drupes. The organic compounds detected were higher in the inoculated trials than in the control, and cold storage induced aromatic decay, which was less pronounced in the trial inoculated with C. norvegica. Sensory analysis revealed that the inoculated trials scored higher in sweetness, hardness and crispness.
16-gen-2024
Settore AGR/16 - Microbiologia Agraria
Alfonzo A., Alongi D., Prestianni R., Pirrone A., Naselli V., Viola E., et al. (2024). Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method. FOOD MICROBIOLOGY, 120 [10.1016/j.fm.2024.104477].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/622614
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