JFS Abstract Details

Title Olive Fermentation and Processing: Scientific and Technological Challenges
Abstract Fermentation Technology Olive Fermentation and Processing: Scientific and Technological Challenges M BRENES 1 1 Author Brenes is with the Food Biotechnology Dept Instituto de la Grasa (CSIC) 41012-Sevilla Spain (E-mail: brenes@cicaes) References Ben-Shalon N Harel E Mayer A M 1978 Enzymatic browning in green olives and its prevention J Sci Food Agric 29 : 398 402 Brenes M Garca P Romero C Garrido A 2000 Treatment of green table olive waste waters by an activated-sludge process J Chem Technol Biotechnol 75 : 459 63 Brenes M Romero C de Castro A 2004 Combined fermentation and evapora-tion processes for treatment of washwaters of the Spanish-style green olive processing J Chem Technol Biotechnol (Forthcoming) de nney J O Martin G C 1994 Ethephon tissue penetration and harvest effec-tiveness in olive as a function of solution pH application time and BA or NAA addition J Amer Soc Hort Sci 119 ( 6 ): 1185 92 Garcia P Duran M C Garrido A 1985 Aerobic fermentation of naturally black olives Grasas Aceites 36 : 14 20 Garrido A Garcia P Brenes M 1995 Olive fermentations In : Reed G Nagodawith-ana editors Biotechnology Vol 9: enzymes biomass food and feed Weinheim Germany : VCH p 593 627 Montano A Sanchez A H Rejano L 1990 Rapid quantitative analysis of head-space components of green olive brine J Chromatogr 521 : 153 7 Romero C Brenes M Garcia P Garrido A 1996 Respiration of olives stored in sterile water J Hort Sci 71 ( 5 ): 739 45 Romero C Brenes M Yousfi K Garcia P Garcia A Garrido A 2003 Effect of cul-tivar and processing method on the contents of polyphenols in table olives J Agric Food Chem (Forthcoming) nal K Nergiz C 2003 The effect of table olive preparing methods and storage on the composition and nutritive value of olives Grasas Aceites 54 ( 1 ): 71 6 ABSTRACT: The 3 main commercial table olive preparations are the Spanish-style green olives the Greek-style naturally black olives and the Californian-style black ripe olives In all cases fruits undergo fermentation in brine solution which preserves them and increases palatability Lactic acid bacteria dominate in brines of green olives while mainly fermentative yeasts are found in brines of black ones The fermentation is spontaneous and begins as soon as olives are put into brine Research on table olives has been going on for 100 years but many questions remain Previous work has focused on the efficient utilization of starter cultures in order to control the fermentation to guarantee the absence of spoilage and to govern the relationship between olive flavor and microorganisms Nowadays there is concern over environmental problems that the fermentation solutions represent in particular their high NaCl content Fermentation or simply storing olives in water without salt presents some problems The high concentration of sodium benzoate used for storing black ripe olives by the American industries is not advisable for European processes due to the residual amount of preservative in the final product Fermentation of green olive wash waters in order to obtain valuable products is being pursued but polymeric inhibitors are problematic and undesirable microorganisms grow The consumption of organic foods is increasing and black olives fit the definition since they are processed without chemical treatment However the hydrolysis of the bitter compound oleuropein either by microorganisms or acids needs to be studied
Article Date January 2004
Issue 1
Volume 69
Key Issues