%0 Journal Article
%T Reducing the bloater spoilage incidence in fermented green olives during storage
%A Asehraou
%A A.
%A Peres
%A C.
%A Faid
%A M.
%A Brito
%A D.
%J Grasas y Aceites
%D 2002
%I Consejo Superior de Investigaciones Cient¨ªficas
%X Fermented green olives of the variety a  Picholinea   were brined in 5% NaCl solutions, which were adjusted to pH 4.00 and 5.00 with lactic acid. Potassium sorbate was added to the brine at 0.05 % and the assays were inoculated with Lactobacillus plantarum strain I159, and Pichia anomala strains S18 from our collection. The pH values and microbial counts including Gram negative bacteria, yeasts and moulds, and lactic acid bacteria were followed during 6 months of storage. Results showed that even if the olives were inoculated with a high gas producing yeast (P. anomala S18), the attack of the fruits by the a  bloatera   spoilage was drastically reduced in the assays adjusted to pH4, added with potassium sorbate and inoculated with L. plantarum, without affecting the organoleptic characteristics of the product. Aceitunas verdes fermentadas de la variedad Picholine fueron colocadas en soluciones de salmuera al 5% en NaCl, ajustando el pH a 4,00 y 5,00 con ¨¢cido l¨¢ctico. Se agreg¨® sorbato pot¨¢sico a la salmuera a una concentraci¨®n del 0,05% y las muestras se inocularon con cepas de Lactobacllius plantarum I159 y Pichia anomala S18 de nuestra procedencia. Los valores del pH y el recuento microbiano incluyendo a las bacterias Gram-negativas, levaduras y mohos y bacterias del ¨¢cido l¨¢ctico se siguieron durante los seis meses de almacenamiento. Los resultados mostraron que incluso inoculando las aceitunas con la levadura (P. anomala S18), productora de alta cantidad de gas, el ataque de los frutos por el alambrado se redujo dr¨¢sticamente en las muestras ajustadas a pH4, a las que se a adi¨® sorbato pot¨¢sico e inocul¨® con Lactobacllius plantarum, sin verse afectadas las caracter¨ªsticas organol¨¦pticas del producto.
%K Table olives
%K Alambrado
%K Lactobacillus plantarum
%K Potassium sorbate
%K yeasts
%K Aceituna de mesa
%K Alambrado
%K Lactobacillus plantarum
%K Levadura
%K Sorbato pot¨¢sico
%U http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/325/328