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Food Microbiol

Title:		Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives
Author(s):		Panagou EZ; Tassou CC;
Address:		"National Agricultural Research Foundation, Institute of Technology of Agricultural Products, Lycovrissi, Greece. stathispanagou@nagref.gr"
Journal Title:		Food Microbiol
Year:		2006
Volume:		20060403
Issue:		8
Page Number:		738 - 746
DOI:		10.1016/j.fm.2006.02.005
ISSN/ISBN:		0740-0020 (Print) 0740-0020 (Linking)
Abstract:		"The effect of controlled fermentation processes on the profile of volatile and other biochemical compounds of cv. Conservolea green olives processed by the Spanish method was studied. The different treatments included: (a) inoculation with a commercial starter culture of Lactobacillus pentosus, (b) inoculation with a wild strain of Lactobacillus plantarum isolated from a previous fermentation, (c) uninoculated spontaneous process (control). Microbial growth, pH, titratable acidity, reducing sugars, organic acids and volatile compounds were monitored. Starter cultures were effective in establishing an accelerated fermentation process. Both were able to reduce the survival period of Enterobacteria by 7 days, minimizing thus the likelihood of spoilage. Higher acidification of the brines and faster pH drop was observed in inoculated processes, with L. pentosus presenting better performance than the wild strain of L. plantarum. Lactic and acetic were the major organic acids detected by HPLC, the concentration of which increased in the course of fermentation. Citric and malic acids were also present in the brines but they were degraded completely within the first 2 weeks of fermentation. Ethanol, methanol, acetaldehyde, ethyl acetate, isobutyric acid were the major volatile compounds identified by GC. Their concentration varied greatly among the fermentation processes, reflecting varying degrees of microbial activity in the brines"
Keywords:		"Chromatography, High Pressure Liquid/methods Colony Count, Microbial Consumer Product Safety Enterobacteriaceae/growth & development Fatty Acids, Volatile/*analysis Fermentation Food Handling/*methods Food Microbiology Hydrogen-Ion Concentration Lactobaci;"
Notes:		"MedlinePanagou, Efstathios Z Tassou, Chrysoula C eng Research Support, Non-U.S. Gov't England 2006/09/01 Food Microbiol. 2006 Dec; 23(8):738-46. doi: 10.1016/j.fm.2006.02.005. Epub 2006 Apr 3"