| Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation. | |
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MedLine Citation:
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PMID: 21839381 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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This work studies the effects of different sodium (in the range of 4-10%), potassium (0-4%) and calcium (0-6%) chloride salt mixtures on the fermentation profile of Gordal olives processed according to the Spanish style. For this purpose, response surface methodology based on a simplex centroid mixture design with constrain (sum of salt percentages = 10%) was used. All treatments reached appropriate titratable acidity levels, but this parameter could not be related to the initial chloride salt concentration. The presence of CaCl(2) led to lower initial and after-fermentation pHs, delayed sugar diffusion into the brine, its maximum concentration and titratable acidity formation. CaCl(2) also delayed Enterobacteriaceae and yeast sprang, decreasing their overall growth. This chloride salt also showed a tendency to reduce overall lactic acid bacteria growth. KCl had a similar behaviour to NaCl but, in general, increased overall microbial growth. Thus, a partial substitution of NaCl in Spanish-style green olives with KCl and CaCl(2) does not substantially modify the fermentation profile but does produce some changes, which, when properly managed, could help to improve product processing. |
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Authors:
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J Bautista Gallego; F N Arroyo López; V Romero Gil; F Rodríguez Gómez; P García García; A Garrido Fernández |
Publication Detail:
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Type: Journal Article Date: 2011-06-12 |
Journal Detail:
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Title: Food microbiology Volume: 28 ISSN: 1095-9998 ISO Abbreviation: Food Microbiol. Publication Date: 2011 Oct |
Date Detail:
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Created Date: 2011-08-15 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 8601127 Medline TA: Food Microbiol Country: England |
Other Details:
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Languages: eng Pagination: 1316-25 Citation Subset: IM |
Copyright Information:
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Copyright © 2011 Elsevier Ltd. All rights reserved. |
Affiliation:
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Departamento de Biotecnología de Alimentos, Instituto de la Grasa (CSIC), Avda. Padre García Tejero, nº 4, 41012, Seville, Spain. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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