Biotechnology of olive fermentation of âGalega' Portuguese variety

Oliveira, Manuela; Brito, Dulce; Catulo, L.; Leitão, F.; Gomes, L.; Silva, Sandra; Boas, L. F. Vilas; Peito, Amália; Fernandes, Isabel P.; Gordo, Francisca; Peres, C.

doi:10.3989/gya.2004.v55.i3.169

Cited by 25 publications

(18 citation statements)

References 15 publications

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“…The exception was NOG that presented more samples with total mesophilic than yeasts. Similar results were mentioned by Oliveira et al (2004) for Galega olives at the end of fermentation with the number of yeasts of was about 10 5 CFU/mL. Lactic acid bacteria play a dominant role in the fermentation of green olives in brine (Asehraou and Faid, 1993;Nout and Rombouts, 2000).…”

Section: Hygienic Status Of Samples and Influence Of Table Olive Typesupporting

confidence: 71%

Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects

Pereira

Bento

et al. 2008

Food and Chemical Toxicology

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a b s t r a c t Table olives are a traditional component of the Mediterranean diet and are largely consumed in the world. There are different trade treatments that originate different types of olives. The aim of the present work was to proceed to the microbiological characterization of table olives commercialized in the Portuguese market, with respect to their microbiological safety. The microbiological characterization was made in the olive pulp and packing brine of thirty-five table olives samples of different types and trade treatments, namely natural olives Cv. Galega (NOG), natural turning colour olives (NTCO), green olives (GO), black ripe olives (BO) and natural olives purchased in the traditional market and obtained from traditional producers (NOt). Simultaneously it was verified specific legislation of the table olives in what it concerns to labeling rules, pH values and the identification of isolated yeasts. In general, table olives consumed showed acceptable security with exception of four NOt samples that presented Staphylococcus aureus. In a considerable number of samples high number of microorganisms indicators of contaminations were observed that reveals the need of optimization the hygienic procedures during production process to improve the quality and safety of table olives. During the work seven yeasts were isolated from olive pulp and brine.

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Section: Hygienic Status Of Samples and Influence Of Table Olive Typesupporting

confidence: 71%

Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects

Pereira

Bento

et al. 2008

Food and Chemical Toxicology

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“…mesenteroides was isolated from the spontaneous fermentation of black olives. This is in agreement with the results found by Oliveira et al (2004). In the same way, Lavermicocca et al (1998) In our study, we isolated Lb.casei ssp tolerens from naturally fermented Jijelian black olives.…”

Section: Isolation and Identification Of Lactic Acid Bacteriasupporting

confidence: 93%

Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria

et al. 2009

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RESUMENAceitunas negras Jijelia fermentadas por métodos naturales: caracterización microbiológica y aislamiento de bacterias ácido lácticas.Un estudio sobre la microflora de aceitunas negras fermentada por métodos tradicionales en el Este de Argelia es presentado. Se realizo el siguiente recuento de grupos de microorganismos: bacterias mesófilas, enterobacterias, bacterias ácido lácticas (LAB), staphylococcus y levaduras. En una segunda fase, la identificación y evaluación de aspectos tecnológicos de LAB fue realizada. Setenta bacterias ácido lácticas fueron aisladas e identificadas. Estos aislados contenían principalmente dos géneros: Lactobacillus y Leuconostoc. Los resultados mostraron que Lactobacillus plantarum fue la especie predominante en este producto tradicional.PALABRAS CLAVE: Aceitunas negras -Bacterias ácido lácticas -Microflora. SUMMARY Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria.A study of the microflora of traditionally fermented black olives in Eastern Algeria is presented. A count of the following microbial groups was carried out: mesophilic bacteria, enterobacteria, lactic acid bacteria (LAB), staphylococci and yeast. In a second phase, the identification and assessment of the technological traits of LAB was performed. Seventeen lactic acid bacteria were isolated and identified. These isolates were represented by two genera: Lactobacillus and Leuconostoc. The results showed that Lactobacillus plantarum was the predominant species in this traditional product.

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“…They refer manly to olives produced and commercialized in the North and Center of the country where varieties such as Galega, Gordal, Cordovil, Negrinha do Freixo (O. europeae L.) are the most frequent (Oliveira et al, 2004;Pereira, Pereira, Bento, & Estevinho, 2008). In the Southern part of Portugal cracked green table olives, from the Manzanila variety, not debittered with lye solutions is one of the most popular methods of producing table olives.…”

Section: Introductionmentioning

confidence: 98%

Microbial quality and yeast population dynamics in cracked green table olives’ fermentations

2012

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Please cite this article as: Alves, M., Gonçalves, T., Quintas, Célia. Microbial quality and yeast population dynamics in cracked green table olives ' fermentations, Food Control (2011), doi: 10.1016/ j.foodcont.2011 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Biotechnology of olive fermentation of âGalega' Portuguese variety

Cited by 25 publications

References 15 publications

Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects

Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects

Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria

Microbial quality and yeast population dynamics in cracked green table olives’ fermentations

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Biotechnology of olive fermentation of âGalega' Portuguese variety

Cited by 25 publications

References 15 publications

Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects

Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects

Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria

Microbial quality and yeast population dynamics in cracked green table olives’ fermentations

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Product

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Biotechnology of olive fermentation of âGalega' Portuguese variety