Yeast dynamics in the black table olives processing using fermented brine as starter

Ciafardini G., . and Venditti G., . and Zullo B. A., . Yeast dynamics in the black table olives processing using fermented brine as starter. pp. 92-106. ISSN 2550-2166

Spontaneous fermentation with autochthonous yeasts is the most traditional method used for the production of black table olives which requires minimal intervention. The aim of this study was to evaluate the effects of adding a brine starter developed from one-year spontaneously fermented black table olives on the microbiological chemical and sensory characteristics of naturally fermented Taggiasca table olives. The olives were fermented in brine containing 12 (w/v) NaCl with 0.6 (w/v) citric acid and inoculated with a selected brine starter containing primarily Pichia manshurica (87 predominance) and Saccharomyces cerevisiae (10 predominance). Brine and olives samples were analysed at the start of the experiment and after 3 6 9 and 12 months of fermentation. The P. manshurica and S. cerevisiae present in the brine starter drove the entire fermentation process along with other autochthonous species that were not included in the starter including Zygosaccharomyces mrakii. Spoilage microorganisms and undesired off-odours and off-flavours were not present at the end of fermentation. When compared to the control the use of the brine starter increased the total yeast population in the brine during the first 6 months of fermentation thus shortening the debittering time of the fruits and improving the taste complexity of the final product.

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Abstract

Spontaneous fermentation with autochthonous yeasts is the most traditional method used for the production of black table olives which requires minimal intervention. The aim of this study was to evaluate the effects of adding a brine starter developed from one-year spontaneously fermented black table olives on the microbiological chemical and sensory characteristics of naturally fermented Taggiasca table olives. The olives were fermented in brine containing 12 (w/v) NaCl with 0.6 (w/v) citric acid and inoculated with a selected brine starter containing primarily Pichia manshurica (87 predominance) and Saccharomyces cerevisiae (10 predominance). Brine and olives samples were analysed at the start of the experiment and after 3 6 9 and 12 months of fermentation. The P. manshurica and S. cerevisiae present in the brine starter drove the entire fermentation process along with other autochthonous species that were not included in the starter including Zygosaccharomyces mrakii. Spoilage microorganisms and undesired off-odours and off-flavours were not present at the end of fermentation. When compared to the control the use of the brine starter increased the total yeast population in the brine during the first 6 months of fermentation thus shortening the debittering time of the fruits and improving the taste complexity of the final product.

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Item Type:	Article
AGROVOC Term:	Olives
AGROVOC Term:	Olea europaea
AGROVOC Term:	Brines
AGROVOC Term:	Inoculation methods
AGROVOC Term:	Fermentation
AGROVOC Term:	Wine yeast
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Chemical analysis (results)
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Fermented product starters
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10462

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