Reducing the bloater spoilage incidence in fermented green olives during storage

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 ácido láctico. Se agregó sorbato potásico a la salmuera a una concentración 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 ácido láctico 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 drásticamente en las muestras ajustadas a pH4, a las que se a adió sorbato potásico e inoculó con Lactobacllius plantarum, sin verse afectadas las características organolépticas del producto.