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

摘要: Abstract Green-table olives, unheated and pasteurized, of Greek cultivar Conservolea were supplemented with glucose or sucrose in various amounts inoculated Lactobacillus plantarum fermentation was conducted. Although sugar supplements did not affect the lactic acid bacteria growth rate, they increased rate pH drop production acids lowered final values all cases. Adequate sugars (0.5%, 1.0% w v −1 ), both types, olive fermentation, resulted a fast drop, causing satisfactory halt Enterobacteriaceae first days subsequent population decline occurred following days, eliminating danger early stage spoilage ensuring safety product. In pasteurized where L. starter only microbial flora, it considered worth evaluating progress without any competition. The as high but development more pronounced. Lactic predominant developed faster higher yields this acid. Acetic also produced low at end except cases sucrose, acetic absent. A switch from homo-fermentative to hetero-fermentative metabolism might have taken place case presence, same observed for sucrose.