Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars

An innovative method to produce green table olives based on “pied de cuve” technology

“…Candida boindii and W. anomlus were the species mostly isolated from trials A and B. The highest diversity of yeasts was detected in trial C. Yeast species isolated in the present work are commonly associated with olive environment (Tofalo et al, 2012a) mostly with the fermentation phase (Aponte et al, 2010;Tofalo et al, 2012b;Bleve et al, 2014).…”

“…Several studies (Guzzon et al, 2011;Tofalo et al, 2014Tofalo et al, , 2012aSannino et al, 2013) showed that the foods produced through spontaneous fermentations are often characterized by marked sensory profiles. However, the risk of off-odour and off-flavour generation, due to the development of spoilage microorganisms during the uncontrolled biological processes, has to be considered, because they may seriously affect the quality of the final products.…”

Identification of Critical Genes for Growth in Olive Brine by Transposon Mutagenesis of Lactobacillus pentosus C11

“…In particular, the brine was taken from the end of fermentation of Itrana Bianca table olives (naturally fermented green table olives), when antimicrobial phenolic compounds reach the highest concentration. The main characteristics of this brine were previously described (2,32). In particular, the brine (70 g/liter NaCl, pH 4.0) was mainly characterized by the presence of 3,4-DHPEA, p-HPEA, and verbascoside (32), and also glucose and lactic acid (2).…”

“…The main characteristics of this brine were previously described (2,32). In particular, the brine (70 g/liter NaCl, pH 4.0) was mainly characterized by the presence of 3,4-DHPEA, p-HPEA, and verbascoside (32), and also glucose and lactic acid (2). In order to obtain a 100% concentration of brine in the agar medium, brine was 2-fold concentrated with a rotary Buchi vacuum apparatus at 52°C and then supplemented with 20 g/liter glucose and 20 g/liter yeast extract as nutrients.…”

“…These treatments aim to remove the natural bitterness of olives through the hydrolysis of oleuropein. In the Spanish style bitterness is removed by adding lye (NaOH solution), while in the Greek style olives are directly brined and the debittering is slow and only partial (1,2). These processes are unpredictable and can lead to low-quality products.…”