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The Impact of Production Technology on the Growth of Indigenous Microflora and Quality of Table Olives from Slovenian Istria

Vasilij Valenčič1*, Dunja Bandelj Mavsar2,3, Milena Bučar-Miklavčič1,2, Bojan Butinar2, Neža Čadež4, Terezija Golob4, Peter Raspor4 and Sonja Smole Možina4


1LABS LLC, Institute for Ecology, Olive Oil and Control, Zelena ulica 8, SI-6310 Izola, Slovenia

2Science and Research Centre of Koper, University of Primorska, Garibaldijeva 1, SI-6000 Koper, Slovenia
3Faculty of Mathematics, Sciences and Information Technologies, University of Primorska, Glagoljaška 8, SI-6000 Koper, Slovenia
4Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia

Article history:

Received March 3, 2010
Accepted May 28, 2010

Key words:

table olives, Istrska belica, Storta, fermentation, yeasts, total biophenols, sensory characteristics

Summary:

The objective of the research is to determine the leading microorganisms in spontaneous fermentations of table olives in Slovenian Istria. The influence of traditional regional and modified Spanish style technology on yeast and lactic acid bacteria population dynamics and on the quality of Istrska belica and Storta table olive varieties was studied during 180 days of fermentation. Apart from that, pH of the brine during fermentation and total biophenols in olive fruits before processing and after 60 and 180 days of fermentation were determined. The quality of the final product was determined with sensory analysis. Table olive fermentation was carried out by yeasts. Aureobasidium pullulans, Cryptococcus adeliensis, Metschnikowia pulcherrima, Rhodotorula mucilaginosa, Pichia anomala and Candida oleophila were isolated and identified using PCR-RFLP analysis of ITS regions and traditional phenotypic tests. High initial amount of total biophenols in olive fruits and their better preservation during traditional processing influenced microbial population dynamics and quality characteristics of table olives. The modified Spanish style technology was not confirmed as suitable for retaining positive characteristics of the product of traditional regional technology in Slovenian Istria.



*Corresponding author:           vasilij.valencic@gmail.com
                                               ++386 5 640 2630
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