Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives

摘要: Yeasts have a great importance in the table olives quality and been proved more as starter cultures. Moreover, addition of olive leaf extract (OLE) could enhance nutritional value olives, but there are no studies which added OLE has combined with yeasts during fermentation. The aim this work was to determine if functional increases when yeast used Spanish-style fermentation process. Several combinations were used: (1) fermentations trials strain Saccharomyces cerevisiae; (2) OLE; (3) control fermentations, or culture. During performed yeasts, number remained stable for most time, resulting slight decrease by end phenolic profile flesh brines analysed increased concentration phenols at fermentation; these hydroxytyrosol abundant, around 1700 mg/kg 3500 mg/L flesh, whereas concentrations 900 mg/kg 2500 mg/L, respectively. In spite adding OLE, resulted without bitterness. We can conclude that inoculation improves safety, other properties final product, affecting its sensorial qualities.