Induced lactic acid fermentation during the preservation stage of ripe olives from Hojiblanca cultivar

摘要: The influence of initial sodium chloride concentration (6 and 0%, w/v), acetic acid (0.6, 0.3 0.0%, v/v), type process (natural inoculated), storage system (anaerobic aerobic) on the inducement a lactic fermentation for preservation stage Hojiblanca cultivar ripe olives was investigated. addition 6% NaCl prevented colonization by bacteria in all cases. A high level (0.6%) effective preserving 2 months, although yeast growth not inhibited longer periods storage. Natural Lactobacillus plantarum did occur. Inoculation with this micro-organism only two treatments tap water (with no NaCl) as covering solution, survival reduced to half added organisms when pH corrected 0.3% acid. In these quickly reached appropriate values (<4.0) olive stabilization. Aerobic conditions led low concentrations carbon dioxide, without disturbing bacteria. Thus, aerobic fermentation, initially, most adequate procedure prior their oxidation treatment. Results trials conducted an industrial scale showed same pattern confirmed viability new procedure.