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Fermentation profiles of Manzanilla-Alorena cracked green table olives in different chloride salt mixtures

机译：不同氯化物盐混合物中Manzanilla-Alorena裂纹绿色食用橄榄的发酵特性

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摘要

NaCl plays an important role in table olive processing affecting the flavour and microbiological stability of the final product. However, consumers demand foods low in sodium, which makes necessary to decrease levels of this mineral in fruits. In this work, the effects of diverse mixtures of NaCl, CaCl_2 and KG on the fermentation profiles of cracked directly brined Manzanilla-Alorena olives, were studied by means of response surface methodology based in a simplex lattice mixture design with constrains. All salt combinations led to lactic acid processes. The growth of Enterobacteriaceae populations was always limited and partially inhibited by the presence of CaCl_2. Only time to reach half maximum populations and decline rates of yeasts, which were higher as concentrations of NaCl or KCl increased, were affected, and correspondingly modelled, as a function of salt mixtures. However, lactic acid bacteria growth parameters could not be related to initial environmental conditions. They had a longer lag phase, slower growth and higher population levels than yeasts. Overall, the presence of CaCl_2 led to a slower Enterobacteriaceae and lactic acid bacteria growth than the traditional NaCl brine but to higher yeast activity. The presence of CaCl_2 in the fermentation brines also led to higher water activity, lower pH and combined acidity as well as a faster acidification while NaCl and KCl had fairly similar behaviours. Apparently, NaCl may be substituted in diverse proportions with KCl or CaCl_2 without substantially disturbing water activity or the usual fermentation profiles while producing olives with lower salt content.
机译：NaCl在食用橄榄加工过程中起着重要作用，影响最终产品的风味和微生物稳定性。但是，消费者需要钠含量低的食物，这有必要降低水果中这种矿物质的含量。在这项工作中，采用基于约束的单纯形晶格混合物设计，通过响应面方法研究了NaCl，CaCl_2和KG的不同混合物对直接裂解的咸水曼萨尼亚-阿洛雷娜橄榄发酵谱的影响。所有的盐组合导致乳酸过程。肠杆菌科种群的生长总是受到CaCl_2的存在的限制和部分抑制。仅影响达到一半最大种群和降低酵母率的时间（随NaCl或KCl浓度的增加而增加）会随着盐混合物的变化而受到影响，并相应地进行建模。但是，乳酸菌的生长参数可能与初始环境条件无关。与酵母菌相比，它们具有更长的延迟期，更慢的生长和更高的种群水平。总体而言，CaCl_2的存在导致肠杆菌科细菌和乳酸菌的生长比传统的NaCl盐水慢，但导致酵母活性更高。发酵盐水中CaCl_2的存在还导致较高的水分活度，较低的pH值和综合酸度以及更快的酸化作用，而NaCl和KCl的行为相当相似。显然，NaCl可以用KCl或CaCl_2替代各种比例，而基本上不破坏水分活度或通常的发酵特性，同时可以生产出盐分较低的橄榄。

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  • 来源
    《Food microbiology》 |2010年第3期|p.403-412|共10页
  • 作者

    J. Bautista-Gallego; F.N. Arroyo-Lopez; M.C. Duran-Quintana; A. Garrido-Fernandez;

  • 作者单位

    Departamento de Biotecnologia de Alimentos. Instituto de la Crasa (C.S.I.C), AvdaPadre Garcia Tejero n° 4, 41012 Seville, Spain;

    Institut 'Cavanilles' de Biodiversitat i Biologia Evolutiva, Universitat de Valencia. Edifici d'Instituts, Parc Cientific de Paterna. P.O. Box 22085, E-46071 Valencia, Spain;

    Departamento de Biotecnologia de Alimentos. Instituto de la Crasa (C.S.I.C), AvdaPadre Garcia Tejero n° 4, 41012 Seville, Spain;

    Departamento de Biotecnologia de Alimentos. Instituto de la Crasa (C.S.I.C), AvdaPadre Garcia Tejero n° 4, 41012 Seville, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    table olive; fermentation profile; sodium chloride; calcium chloride; potassium chloride; microorganisms;

    机译：食用橄榄发酵概况氯化钠;氯化钙;氯化钾微生物;

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