Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines

摘要: The effect of different temperatures (25°C, 18°C and ambient temperature) NaCl levels in brines (4%, 6% 8%) on the microbiological physicochemical characteristics naturally black olives Conservolea variety was studied for up to 190 days. Fermentation carried out according traditional anaerobic method. initial microflora consisted Gram-negative bacteria, lactic acid bacteria yeasts. Inhibition evident all fermentations. prevailing micro-organisms were yeasts, association which dependent conditions fermentation. At 25°C containing 4% NaCl, growth favoured resulting a fermentation, as indicated by high free acidity low pH values brines. On contrary, 8% concentration affected enhanced activity fermentative producing final product with lower higher value. temperature, counts followed fluctuation temperature regardless salt concentration, while yeasts did not seem be affected. identified belonged species Lactobacillus mesenteroides, brevis, plantarum pentosus. best fermentation at developing 142 mM (1·28% w/v) value 3·8. After 5 months brining, fermented judged panelists being debittered ready eat. No off-odour development detected any case due anomalous HPLC analysis revealed that citric, malic, tartaric, succinic, acetic among end products