...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Progress in Artificial Intelligence >Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation
【24h】

Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation

机译：乳酸菌起动器在绿色破裂的塞浦路斯菌台式橄榄发酵中使用乳酸菌起动器的益处

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Table olives are one of the most established Mediterranean vegetables, having an exponential increase consumption year by year. In the natural-style processing, olives are produced by spontaneous fermentation, without any chemical debittering. This natural fermentation process remains empirical and variable since it is strongly influenced by physicochemical parameters and microorganism presence in olive drupes. In the present work, Cypriot green cracked table olives were processed directly in brine (natural olives), using three distinct methods: spontaneous fermentation, inoculation with lactic acid bacteria at a 7% or a 10% NaCl concentration. Sensory, physicochemical, and microbiological alterations were monitored at intervals, and major differences were detected across treatments. Results indicated that the predominant microorganisms in the inoculated treatments were lactic acid bacteria, while yeasts predominated in control. As a consequence, starter culture contributed to a crucial effect on olives fermentation, leading to faster acidification and lower pH. This was attributed to a successful lactic acid fermentation, contrasting the acetic and alcoholic fermentation observed in control. Furthermore, it was established that inhibition of enterobacteria growth was achieved in a shorter period and at a significantly lower salt concentration, compared to the spontaneous fermentation. Even though no significant variances were detected in terms of the total phenolic content and antioxidant capacity, the degradation of oleuropein was achieved faster in inoculated treatments, thus, producing higher levels of hydroxytyrosol. Notably, the reduction of salt concentration, in combination with the use of starter, accented novel organoleptic characteristics in the final product, as confirmed from a sensory panel; hence, it becomes obvious that the production of Cypriot table olives at reduced NaCl levels is feasible.
机译：表橄榄是最成熟的地中海蔬菜之一，逐年增长消费增长。在自然的加工中，橄榄通过自发发酵生产，没有任何化学借记表。这种天然发酵过程仍然是实证性和可变的，因为它受到橄榄滴水中的物理化学参数和微生物存在的强烈影响。在目前的工作中，使用三种不同的方法直接在盐水（天然橄榄）中直接在盐水（天然橄榄）中加工肠道橄榄质：自发发酵，与乳酸菌接种，乳酸菌为7％或10％NaCl浓度。每次监测感官，物理化学和微生物改变，并在治疗中检测到主要差异。结果表明，接种治疗中的主要微生物是乳酸菌，而酵母在对照中占主导地位。因此，起动培养有助于对橄榄发酵的关键影响，导致酸化较快，pH较低。这归因于成功的乳酸发酵，对照对照中观察到的醋酸和酒精发酵。此外，与自发发酵相比，建立在较短的时间内和明显较低的盐浓度下实现抑制细菌生长。尽管在总酚醛含量和抗氧化能力方面没有检测到显着的差异，但在接种处理中达到了更快的羟基溶胶素的降解，从而产生较高水平的羟基吡咯。值得注意的是，盐浓度的降低与起动器的使用相结合，在最终产品中突出了最终产品中的新型感官特性;因此，显而易见的是，在降低NaCl水平下生产塞浦路斯台橄榄是可行的。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号