Influence of Pasteurization and Lye Treatment on the Fermentation of Spanish-Style Manzanilla Olives-Reference-Cited by-同舟云学术

Influence of Pasteurization and Lye Treatment on the Fermentation of Spanish-Style Manzanilla Olives

Published:1969-05 Issue:5 Volume:17 Page:734-736
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Y Alcaĺa Jośe M Rodŕiguez De La Borbolla¹,Ferńandez-Díez Matías J.¹,Gonźalez-Cancho Fernando¹

Affiliation:

1. Department of Chemistry and Microbiology, Instituto de la Grasa y sus Derivados, Seville, Spain

Abstract

The effect of lye concentration and pasteurization on the fermentation of Spanish-style Manzanilla green olives was investigated. Results showed that a rapid, normal fermentation always occurred when the proper lye was used, and only in the case of an inappropriate alkaline treatment could pasteurization help the growth of lactobacilli. Although pasteurization does not seem to affect color of processed olives, texture tests gave lower values for pasteurized samples than for those obtained from nonpasteurized olives.

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/am.17.5.734-736.1969

Reference7 articles.

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