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>EFFECT OF DIFFERENT INITIAL AND SUPPLEMENTARY BRINING TREATMENTS ON THE FERMENTATION OF GREEN OLIVES CV. CONSERVOLEA
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EFFECT OF DIFFERENT INITIAL AND SUPPLEMENTARY BRINING TREATMENTS ON THE FERMENTATION OF GREEN OLIVES CV. CONSERVOLEA
The effect of different brining conditions on the fermentation of green olives cv. Conservolea was studied. Different treatments included: (a) brine acidification with 2% (v/v) lactic and 1% (w/v) citric acids (control), (b) addition of 25% (v/v) IN HC1, (c) substitution of the initial brine by 20% (v/v) with a brine from a previous fermentation. Brine re-use decreased the survival period of enterobacteria to 24 days followed by the HC1 treatment and the control. However, after 35 days, pH reached a plateau above 4.8 in all treatments. Addition of 1.5% (w/v) glucose in the HC1 treated and brine re-use processes as well as 5% (v/v) lactic acid in the control reduced the pH to 4.3-4.5. Glucose increased the concentration of lactic acid in brine re-use and HC1 treated processes (73.4 mM and 67.8 mM) compared with the control that was lacking in acidity (44.7 mM).
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