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Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture
- Source :
- Food chemistry. 186
- Publication Year :
- 2014
-
Abstract
- In this paper, four different olive cultivars from Southern Italy, Carolea, Cassanese, Nocellara del Belice, Nocellara Messinese table olives, produced according to traditional fermentation processes, were evaluated with the aim of assessing the effect of selected starter cultures on growth of bacterial population and on olive phenols during fermentation. Only Cassanese and Nocellara del Belice inoculated samples reached a safe pH value under 4.6 after 90 days while maintaining it until the end of storage. The most representative phenols in brine samples analysed by HPLC-MS/MS were hydroxytyrosol and verbascoside. Among the analysed phenols, only hydroxytyrosol, caffeic acid and ferulic acid always increased during fermentation, while the others increased up to 90-120 days and then decreased. The Principal Component Analysis (PCA) performed on pH and phenol values highlighted three clusters of olive cultivars. Throughout the brining period, lactic acid bacteria were always present while staphylococci and coliform bacteria disappeared after 30 and 90 days, respectively.
- Subjects :
- 030309 nutrition & dietetics
Analytical Chemistry
Ferulic acid
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
Verbascoside
Phenols
Olea
Botany
Caffeic acid
Food microbiology
Food science
0303 health sciences
biology
food and beverages
04 agricultural and veterinary sciences
General Medicine
biology.organism_classification
040401 food science
Coliform bacteria
chemistry
Italy
Fruit
Fermentation
Food Microbiology
Hydroxytyrosol
Salts
Lactobacillus plantarum
Food Science
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 186
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....590d0c59c67055ce6be6d2d740af4f60