热休克,无盐和接种摩洛哥Picholine绿橄榄控制发酵

IF 1 4区 农林科学 Q4 CHEMISTRY, APPLIED Grasas y Aceites Pub Date : 2023-03-24 DOI:10.3989/gya.0890211
N. Ghabbour, Y. Rokni, H. Abouloifa, R. Bellaouchi, I. Hasnaoui, S. Gaamouche, N. Houmy, M. El Yamani, R. Ben Salah, N. Ktari, E. Saalaoui, A. Asehraou
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引用次数: 0

摘要

本工作报道了热休克、无盐和接种绿橄榄的控制发酵。研究了热激(60、70、80℃,共3次,共5 min)、接种溶橄榄苦苷菌株plantarum FSO175 (L.p-FSO175)和添加pellicullosa L18 (CFS of C.p-L18)上清液对无盐绿橄榄发酵过程的影响。结果表明,与60°C相比,在70°C和80°C的高温下,橄榄的原生肠杆菌急剧减少,酸化程度有所改善。接种L.p-FSO175和添加CFS的C.p-L18促进了无盐绿橄榄的发酵和保存,表现为pH显著降低,游离酸度显著增加,肠杆菌总数消失。高温(80℃)热激处理、接种L.p-FSO175和添加CFS的C.p-L18对发酵橄榄的苦味降低效果最好,颜色变化(L、a、b)也较好。这种顺序发酵法使发酵后的橄榄的感官特征(主要是苦味和颜色)得到更好的欣赏,降低了橄榄的腐败发生率,并将发酵时间缩短到50天,因此可能适用于摩洛哥picholine品种无盐绿橄榄的发酵控制。
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Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives
The present work reports the controlled fermentation of heat-shocked, unsalted and inoculated green olives. The effects of heat-shock (60, 70 and 80 °C three times for 5 min), inoculation with the oleuropeinolytic strain of L. plantarum FSO175 (L.p-FSO175) and the addition of Cell-Free Supernatant of C. pelliculosa L18 (CFS of C.p-L18) on the fermentation process of unsalted green olives were examined. The results showed a drastic reduction in the initial indigenous Enterobacteria, and an improvement in the acidification of heat-shocked olives at 70 and 80 °C, when compared to 60 °C. The inoculation with L.p-FSO175 and addition of CFS of C.p-L18 enhanced the fermentation and preservation of unsalted green olives, indicated by a significant decrease in pH, increase in free acidity and total disappearance of Enterobacteria. The heat-shock treatment at high temperature (80 °C), inoculation with L.p-FSO175 and addition of CFS of C.p-L18 led to the best reduction in bitterness, and favorable color changes (L, a, and b) in fermented olives. This sequential method led to more appreciated sensory characteristics (mainly bitterness and color) of fermented olives, lower spoilage incidence in olives, and reduced fermentation time to 50 days, and therefore may be suitable to control the fermentation of unsalted green olives of the Moroccan picholine variety.
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来源期刊
Grasas y Aceites
Grasas y Aceites 工程技术-食品科技
CiteScore
2.50
自引率
0.00%
发文量
50
审稿时长
3 months
期刊介绍: Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality
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