Microbial association and acidity development of unheated and pasteurized green-table olives fermented using glucose or sucrose supplements at various levels

dc.contributor.author	Chorianopoulos, NG	en
dc.contributor.author	Boziaris, IS	en
dc.contributor.author	Stamatiou, A	en
dc.contributor.author	Nychas, GJE	en
dc.date.accessioned	2014-06-06T06:46:44Z
dc.date.available	2014-06-06T06:46:44Z
dc.date.issued	2005	en
dc.identifier.issn	0740-0020	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3164
dc.subject	olives	en
dc.subject	fermentation	en
dc.subject	microbial metabolites	en
dc.subject	spoilage	en
dc.subject	safety	en
dc.subject	starters	en
dc.subject	acidadaptation	en
dc.subject	modelling	en
dc.subject	Enterobacteriaceae	en
dc.subject.classification	Biotechnology & Applied Microbiology	en
dc.subject.classification	Food Science & Technology	en
dc.subject.classification	Microbiology	en
dc.subject.other	LACTOBACILLUS-PLANTARUM LPCO10	en
dc.subject.other	ESCHERICHIA-COLI O157-H7	en
dc.subject.other	NATURALLY BLACK OLIVES	en
dc.subject.other	STARTER CULTURES	en
dc.subject.other	STORAGE	en
dc.subject.other	FERMENTATIONS	en
dc.subject.other	METABOLISM	en
dc.subject.other	PRODUCTS	en
dc.subject.other	PENTOSUS	en
dc.subject.other	SURVIVAL	en
dc.title	Microbial association and acidity development of unheated and pasteurized green-table olives fermented using glucose or sucrose supplements at various levels	en
heal.type	journalArticle	en
heal.language	English	en
heal.publicationDate	2005	en
heal.abstract	Green-table olives, unheated and pasteurized, of Greek cultivar Conservolea were supplemented with glucose or sucrose in various amounts inoculated with Lactobacillus plantarum and fermentation was conducted. Although sugar supplements did not affect the lactic acid bacteria growth rate, they increased the rate of pH drop and the production of acids and lowered the final pH values in all cases. Adequate supplements of sugars (0.5%, 1.0% wv(-1)), of both types, in unheated olive fermentation, resulted in a fast pH drop, causing a satisfactory halt of Enterobacteriaceae growth in the first days of fermentation, and a subsequent population decline occurred in the following days, eliminating the danger of early stage spoilage and ensuring the safety of the final product. In pasteurized olives, where L, plantarum starter was the only microbial flora, it was considered worth evaluating the fermentation progress without any competition. The rate of pH drop was not as high as in unheated olives, but final pH values and acid development were more pronounced. Lactic acid was the predominant acid developed in both unheated and pasteurized olive fermentation, and increased sugar supplements resulted in faster production and higher yields of this acid. Acetic acid was also produced in low amounts at the end of fermentation, except in the cases of pasteurized olive fermentation supplemented with sucrose, where acetic acid was absent. A switch from homo-fermentative to hetero-fermentative metabolism might have taken place in case of glucose presence, but the same was not observed for sucrose. (C) 2004 Elsevier Ltd. All rights reserved.	en
heal.publisher	ACADEMIC PRESS LTD ELSEVIER SCIENCE LTD	en
heal.journalName	FOOD MICROBIOLOGY	en
dc.identifier.issue	1	en
dc.identifier.volume	22	en
dc.identifier.isi	ISI:000225615400015	en
dc.identifier.spage	117	en
dc.identifier.epage	124	en