Spontaneous and Controlled Fermentation Tests in Industrial Table Olives Production
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Published:2023-08-21
Issue:16
Volume:13
Page:9455
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ISSN:2076-3417
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Container-title:Applied Sciences
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language:en
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Short-container-title:Applied Sciences
Author:
Simone Nicola1ORCID, Di Loreto Giuseppina1ORCID, Bacceli Martina12ORCID, Di Marco Sara1, Cellini Martina1, Vecchiotti Giulia1, Lanza Barbara1ORCID
Affiliation:
1. Council for Agricultural Research and Economics (CREA), Research Center for Engineering and Agro-Food Processing (CREA-IT), 65012 Cepagatti, Italy 2. Department of Pharmacy, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
Abstract
The process of debittering table olives, known as “natural”, represents the most studied method for its peculiarities. Searching among other studies, very little evidence was found about “outside the lab” tests; this encouraged our research, given the numerous external factors that could influence the whole process. In this study, we followed batch fermentation processes inside an industrial facility, testing both spontaneous and guided processes. The starter selected was a 1:1 ratio of Lactiplantibacillus plantarum B1 strain and Saccharomyces cerevisiae SC24 strain. (108 CFU/mL). Chemical-physical, microbiological, and phenolic parameters of five different barrels were analysed, with a periodic sampling (seven samplings). Results obtained confirmed logical correlations (p < 0.05 Pearson) between chemical-physical parameters (ashes vs. pulp/seed ratio, ashes vs. humidity, salt content vs. pulp/seed ratio, oil content vs. humidity) and showed a good discrimination between samples, especially regarding the phenolic profile of the different barrels (PCA and AHC). Microbiological analysis showed the evolution of microorganisms in the barrels, but the results have an unclear interpretation. No Enterobacter were found, so the safety of both process and product can be confirmed. These results highlight some criticalities of the industrial processes and represent useful data for technicians and production structures in order to improve the quality of the product and minimize losses.
Funder
Italian Ministry of Agriculture, Food Sovereignty and Forests
Subject
Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science
Reference25 articles.
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