Effect of potassium sorbate and sodium benzoate on microbial population and fermentation of black olives

Turantaş, Fulya; Göksungur, Yekta; Dinçer, A Handan; Ünlütürk, Adnan; Güvenç, Ulgar; Zorlu, Neşe

doi:10.1002/(sici)1097-0010(19990701)79:9<1197::aid-jsfa349>3.3.co;2-1

Cited by 12 publications

(17 citation statements)

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“…Before packing and marketing, olive producers add to the brine some weak acids (lactic, acetic, citric, sorbic, and benzoic acids) to prevent yeast growth and achieve a “sufficient level of sanitary risk” (Warth 1977; Liewen and Marth 1985; Luck 1990; Arroyo‐Lopez and others 2006); this practice is permitted in table olives in many countries and the effect of these preservatives on yeast microflora and pathogens is known and documented (Marsilio and Chichelli 1992; Garrido‐Fernandez and others 1997; Turantas and others 1999; Nakai and Siebert 2004; Arroyo‐Lopez and others 2008) Moreover, some authors suggest to add to brine little amounts of ascorbic acid, as it could prevent color change within the storage time (Arroyo‐Lopez and others 2006).…”

Section: Discussionmentioning

confidence: 99%

Characterization and Implications of Enterobacter cloacae Strains, Isolated from Italian Table Olives “Bella Di Cerignola”

Bevilacqua¹,

Cannarsi²,

Gallo³

et al. 2010

Journal of Food Science

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Enterobacter cloacae can be recovered in the spontaneous fermentations of Italian table olives. In this study, the effects of salt (20 to 100 g/L), temperature (10 to 37 degrees C), pH (4 to 5 and 8 to 10), p-coumaric and vanillic acids (0.5 to 2 g/L), and the acidification of the medium through lactic, citric, and ascorbic acids were investigated on 15 strains of E. cloacae, isolated from Italian table olives "Bella di Cerignola." Finally, a confirmatory experiment in synthetic brine was run. The strains were inhibited only by an NaCl amount of 70 to 80 g/L and by p-coumaric acid; on the other hand, they showed the ability to grow also at low temperatures (10 to 15 degrees C). The confirmatory experiment highlighted their ability to survive both at 15 degrees C and at pH 5. Enterobacter cloacae could be a real problem for the fermentation of table olives in southern Italy; some hurdles could be used (salt or brine acidification), but some environmental conditions (for example, the temperature) should be controlled carefully to maintain olive safety at acceptable levels.

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Section: Discussionmentioning

confidence: 99%

Characterization and Implications of Enterobacter cloacae Strains, Isolated from Italian Table Olives “Bella Di Cerignola”

Bevilacqua¹,

Cannarsi²,

Gallo³

et al. 2010

Journal of Food Science

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“…Potassium sorbate is commonly used in cucumber fermentation tanks at about 0.03% (2 mM) to prevent growth of yeasts and other fungi during air purging because it is relatively noninhibitory to the lactic acid bacteria that carry out the fermentation (Gates and Costilow 1981). Benzoate prevents the growth of yeasts at low concentrations (Senses‐Ergul and others 2007) and has also been considered to be more inhibitory to lactic acid bacteria than potassium sorbate, though this effect was not observed when sodium benzoate was added to olive fermentations (Turantas and others 1999). This study was conducted to define conditions of pH and acidity that would be required to microbiologically preserve fresh cucumbers with either sodium benzoate or potassium sorbate as a preservative in combination with acetic acid as the primary acidulant.…”

Section: Introductionmentioning

confidence: 99%

Microbiological Preservation of Cucumbers for Bulk Storage Using Acetic Acid and Food Preservatives

Pérez‐Díaz¹,

McFeeters²

2008

Journal of Food Science

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Microbial growth did not occur when cucumbers were preserved without a thermal process by storage in solutions containing acetic acid, sodium benzoate, and calcium chloride to maintain tissue firmness. The concentrations of acetic acid and sodium benzoate required to ensure preservation were low enough so that stored cucumbers could be converted to the finished product without the need to wash out and discard excess acid or preservative. Since no thermal process was required, this method of preservation would be applicable for storing cucumbers in bulk containers. Acid tolerant pathogens died off in less than 24 h with the pH, acetic acid, and sodium benzoate concentrations required to assure the microbial stability of cucumbers stored at 30 degrees C. Potassium sorbate as a preservative in this application was not effective. Yeast growth was observed when sulfite was used as a preservative.

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“…El acido benzoico es muy efectivo para la inhibición de mohos y levaduras, pero es menos efectivo con- . Turanta et al, (1999) aplicaron dosis de 500 y 250 ppm de benzoato de sodio y sorbato de potasio respectivamente, en aceitunas negras y lograron inhibir el desarrollo de hongos y levaduras durante el almacenamiento.…”

Section: Resultados Y Discusiónunclassified

Desarrollo de pasta untable de aceituna variedad <i>Sevillana</i>

Schwartz¹,

Quitral²,

Daccarett³

et al. 2009

Grasas y Aceites

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The development of a spreadable olive paste was carried out. Sevillian or Gordal green olive varieties were used in the paste. Pastes were prepared by crushing olives after pit removal and adding preservatives (potassium solvate and sodium benzoate), and antioxidants (T. B. H. Q.) to crushed olives. These were characterized by recording microbial, physical, chemical and sensory measurements and shelf life was evaluated over three months of storage at room temperature (18 °C) and under refrigeration (4 °C). The final microbial count of the paste was less than 100 ufc/ml. Sensory testing demonstrated that it was acceptable and storage conditions did not significantly affect the product.The pH of the paste decreased with time (4.3 to 4.17), resulting in increased acidity which was affected by storage temperature. The peroxide index, increased with time, (from 5 to 27 meq peroxide/kg oil). However, the pastes were not perceived to be rancid after sensory testing. Regarding the color, the main change observed was a darkening of the paste, as determined using the parameter L*. The shelf life of the olive paste was 90 days either under refrigeration or at room temperature.

Este estudio consistió en desarrollar una pasta untable de aceituna, variedad verde Sevillana o Gordal. La elaboración de la pasta consistió en deshuesar las aceitunas, triturarlas y adicionarles conservantes (sorbato de potasio y benzoato de sodio) y antioxidante (T. B. H. Q.), finalmente se envasaron. Ésta fue caracterizada microbiológica, físico-química y sensorialmente, y se evaluó su comportamiento durante 3 meses de almacenamiento a temperatura ambiente (18 °C) y en refrigeración (4 °C). El recuento microbiano de la pasta es menor a 100 ufc/ml. Sensorialmente el producto fue aceptado y esta condición no varió durante el almacenamiento, al igual que el contenido de aceite (70%) y a_w (0,90). El pH diminuye con el tiempo, por lo tanto, la acidez aumenta; viéndose afectado por la temperatura de almacenamiento. El índice de peróxido, aumenta en el tiempo (5 a 27 meq peróxido/kg aceite) y es mayor en condiciones ambientales, sin embargo, no es percibido como variación en la rancidez sensorial. En cuanto al color, el principal cambio producido es un oscurecimiento de la pasta expresado en el parámetro L*. La vida útil de la pasta de aceituna alcanza a 90 días, siendo apta su conservación a temperatura ambiente y de refrigeración

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Effect of potassium sorbate and sodium benzoate on microbial population and fermentation of black olives

Abstract: Black olive fermentation characteristics and diffusion of preservatives into olives were evaluated in brines containing

Cited by 12 publications

References 0 publications

Characterization and Implications of Enterobacter cloacae Strains, Isolated from Italian Table Olives “Bella Di Cerignola”

Characterization and Implications of Enterobacter cloacae Strains, Isolated from Italian Table Olives “Bella Di Cerignola”

Microbiological Preservation of Cucumbers for Bulk Storage Using Acetic Acid and Food Preservatives

Desarrollo de pasta untable de aceituna variedad <i>Sevillana</i>

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