The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black-table olives (cv. Itrana and Leccino): a pilot-scale application

Luca Settanni, Stefania Urbani, Gianluca Veneziani, Gian Francesco Montedoro, Ombretta Massitti, Sonia Esposto, Luca Settanni, Maurizio Servili, Aldo Corsetti, Agnese Taticchi

Risultato della ricerca: Articlepeer review

75 Citazioni (Scopus)

Abstract

Fifty lactobacilli isolated from black table olive brines were evaluated for their salt tolerance, resistance to oleuropein and verbascoside, and ability to grow in modified filter-sterilized brines. A strain of Lactobacillus pentosus was selected and used as a starter to ferment, in pilot plant, black olives (Itrana and Leccino cv.) in brines modified for pH, carbohydrate, and growth factor concentrations, at 28 °C. The temperature-controlled fermentation of Leccino cv. olives resulted in obtaining ready-toeat, high-quality table olives in a reduced-time process. HPLC analysis of phenolic compounds fromfermented olives showed a decrease of oleuropein, a glucoside secoiridoid responsible for the bitter taste of olive drupes, and an increase of the hydroxytyrosol concentration. The selected strain of L.pentosus (1MO) allowed the reduction of the debittering phase period to 8 days.
Lingua originaleEnglish
pagine (da-a)3869-3875
Numero di pagine7
RivistaJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume54
Stato di pubblicazionePublished - 2006

All Science Journal Classification (ASJC) codes

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  • ???subjectarea.asjc.1100.1100???

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