NaOH-debittering induces changes in bacterial ecology during table olives fermentation.

ABSTRACT: Limited information is available on the impact of the NaOH treatment on table olive fermentations, and for this reason a polyphasic approach has been adopted here to investigate its effect on the fermentation dynamics and bacterial biodiversity. The microbial counts of the main groups involved in the transformation have not shown any differences, apart from a more prompt start of the fermentation when the olives were subjected to the NaOH treatment. The data produced by culture-independent analyses highlighted that the fermentation of table olives not treated with NaOH is the result of the coexistence of two different ecosystems: the surface of the olives and the brines. A sodium hydroxide treatment not only eliminates this difference, but also affects the bacterial ecology of the olives t

SUBMITTER: Cocolin L 

PROVIDER: S-EPMC3729808 | biostudies-literature | 2013

REPOSITORIES: biostudies-literature