Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardo and Leccino table olives.

ABSTRACT: Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering treatment. Evolution of sugars, organic acids, alcohols, mono, and polyphenol compounds and volatile compounds associated with the fermentative metabolism of yeasts and bacteria throughout the natural fermentation process of the two Italian olive cultivars Cellina di Nardò and Leccino were determined. A protocol was developed and applied aimed at the technological characterization of lactic acid bacteria (LAB) and yeast strains as possible candidate autochthonous starters for table olive fermentation from Cellina di Nardò and Leccino cultivars.

SUBMITTER: Bleve G 

PROVIDER: S-EPMC4211558 | biostudies-literature | 2014

REPOSITORIES: biostudies-literature