Changes in the pre-fermentation static washing regime of Kalamata olives affects the fermentation profile.
Investigation into the static washings of Kalamata olives and their effect on the olives' subsequent spontaneous fermentation.
Year of Publication2008
Traditional black olive production employs a series of static washings prior to fermentation. This work investigates the static washings and the effects they have on the subsequent spontaneous fermentation of Kalamata olives. Significant quantities of organic carbonaceous material, including phenolic compounds, were removed during the static washings. The rate of removal peaked after four static washings, and then declined. Bacteria (including lactic acid bacteria) and yeast were found to be present in high numbers throughout the static washings. An increase in the number of static washings resulted in the removal of inhibitory phenolic compounds. This led to a reduction in the lag phase and an increase in the specific growth rate for both the yeast and lactic acid bacteria during the subsequent spontaneous fermentations. However, an increased incidence of spoilage moulds was observed in the fermentations when the olives underwent thirteen static washings.Citation
Menz, G., Bradbury, M. and Vriesekoop, F. (2008) "Changes in the pre-fermentation static washing regime of Kalamata olives affects the fermentation profile."Food Technology and Biotechnology 46 (3) pp 341-345
This item is categorised as follows
- Subject Collection > Food & drink > Food development technologies
- Subject Collection > Food & drink > Local & regional food
Additional keywords/tagsyeasttable olivesstatic washingsnaturally black oliveslactic acid bacteriakalamata olives
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