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Updated: May 11, 2026

Preparation of High-Quality Fermented Fish Product

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Published on: August 23, 2019

Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation.

Barbara Lanza¹

¹Consiglio per la Ricerca e la sperimentazione in Agricoltura, Centro di Ricerca per l'Olivicoltura e l'Industria Olearia, Città Sant'Angelo Pescara, Italy.

Frontiers in Microbiology

|May 16, 2013

Summary

This summary is machine-generated.

Using selected starter cultures of lactic acid bacteria and yeast can improve table olive fermentation quality. These cultures control spoilage microorganisms, ensuring a more predictable and high-quality product from tree to table.

Keywords:

abnormal fermentation bacteriophages (phages)lactic acid bacteria sensory analysis starter cultures table olives yeast

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Area of Science:

Food Science
Microbiology
Biochemistry

Background:

Table olive transformation involves complex biochemical reactions influenced by indigenous and contaminating microorganisms.
Olive fermentation quality is significantly impacted by microbial interactions and fruit composition.

Purpose of the Study:

To highlight the importance of selected microorganisms for improving table olive fermentation.
To present the development of starter culture systems for consistent olive quality.

Main Methods:

Isolation and characterization of lactic acid bacteria and yeasts from olive fruits.
Development of starter cultures compatible with olive matrix.
Application of chemical, chemico-physical, microbiological, and sensory analyses for process control.

Main Results:

Selected starter cultures can supplant spoilage-causing microflora.
Inoculation with starter cultures reduces spoilage probability and enhances fermentation predictability.
Organoleptic evaluation provides criteria for sensory analysis and commercial classification of table olives.

Conclusions:

Well-characterized microbial collections are essential for developing effective starter cultures.
Starter cultures guarantee high-quality table olives with predictable fermentation.
Integrated control approaches, including sensory analysis, ensure optimal product standards.