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Biochemical changes during the preservation stage of ripe olive processing
A Garrido1, P García, A Montaño
1Unidad Estructural de Biotechnología de Alimentos, Instituto de la Grasa y sus Derivados, Seville, Spain.
Die Nahrung
|January 1, 1993
Summary
Induced lactic fermentation in ripe olive processing efficiently uses carbohydrates, producing optimal physicochemical characteristics. This method, using Lactobacillus plantarum, enhances preservation through controlled biochemical changes.
Area of Science:
- Food Science
- Microbiology
- Biochemistry
Background:
- Ripe olive processing involves a preservation stage influenced by various factors.
- Understanding biochemical changes is crucial for optimizing olive preservation.
Purpose of the Study:
- To investigate the impact of sodium chloride, acetic acid, starter cultures, and oxygen levels on ripe olive preservation.
- To identify key biochemical changes and metabolites during the preservation of ripe olives.
Main Methods:
- Analysis of biochemical changes in ripe olives under different conditions (salinity, acidity, aerobic/anaerobic, starter culture).
- Quantification of carbohydrates (glucose, fructose, sucrose) and metabolites (lactic acid, acetic acid, mannitol, malic acid, methanol, ethanol).
Main Results:
- Complete consumption of glucose, fructose, and sucrose during preservation.
- Metabolism of mannitol and malic acid occurred only with lactic acid bacteria or oxidative yeast.
- Lactic and acetic acids were primary metabolites, with lower methanol and ethanol under aerobic conditions.
- Induced lactic fermentation by Lactobacillus plantarum led to efficient carbohydrate utilization.
Conclusions:
- Induced lactic fermentation is the most effective method for ripe olive preservation.
- Optimized biochemical pathways enhance carbohydrate utilization and improve physicochemical properties for preservation.