The aim of this research was to evaluate the technological aptitude of Lactobacillus pentosus OM13 to ferment table olives (cv. Nocellara del Belice). Loads of the starter Lb. pentosus OM13 reached a high level during the entire process. The brine pH values significantly decreased, thus inhibiting the growth of potential pathogenic and/ or spoilage microorganisms. From the beginning of the experimentation until day 16 of fermentation, yeasts increased in both processes, control and starter led fermentations, reaching the highest values in the control thesis. Subsequently, their density was almost constant in the inoculated thesis. The concentration of volatile organic compounds exhibited a higher concentration in the control trial. In conclusion, olive fermentation carried out by using starter ensured microbial and chemical stability of the process and potentially improved the health benefits of the resulting food product

Martorana, A., La Croce, F., Aponte, M., Francesca, N., Corona, O., Caruso, T., et al. (2014). Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. INDUSTRIE ALIMENTARI, 548, 14-19.

Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana.

MARTORANA, Alessandra;FRANCESCA, Nicola;CORONA, Onofrio;CARUSO, Tiziano;MOSCHETTI, Giancarlo
2014

Abstract

The aim of this research was to evaluate the technological aptitude of Lactobacillus pentosus OM13 to ferment table olives (cv. Nocellara del Belice). Loads of the starter Lb. pentosus OM13 reached a high level during the entire process. The brine pH values significantly decreased, thus inhibiting the growth of potential pathogenic and/ or spoilage microorganisms. From the beginning of the experimentation until day 16 of fermentation, yeasts increased in both processes, control and starter led fermentations, reaching the highest values in the control thesis. Subsequently, their density was almost constant in the inoculated thesis. The concentration of volatile organic compounds exhibited a higher concentration in the control trial. In conclusion, olive fermentation carried out by using starter ensured microbial and chemical stability of the process and potentially improved the health benefits of the resulting food product
Settore AGR/16 - Microbiologia Agraria
Settore AGR/15 - Scienze E Tecnologie Alimentari
Martorana, A., La Croce, F., Aponte, M., Francesca, N., Corona, O., Caruso, T., et al. (2014). Monitoraggio del ceppo starter Lactobacillus pentosus OM13 nella fermentazione delle olive da tavola (cv. “Nocellara del Belice”) con lavorazione sivigliana. INDUSTRIE ALIMENTARI, 548, 14-19.
File in questo prodotto:
File Dimensione Formato  
IA 14-07 Moschetti definitivo.pdf

non disponibili

Dimensione 1.99 MB
Formato Adobe PDF
1.99 MB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10447/95998
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact