Biochemical changes during the preservation stage of ripe olive processing
- 1 January 1993
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 37 (6) , 583-591
- https://doi.org/10.1002/food.19930370610
Abstract
The influences of initial sodium chloride (6% and 0% w/v in tap water) and acetic acid concentrations (0.3%, and 0.6% v/v), use of starter culture, and aerobic versus anaerobic conditions on the biochemical changes that take place throughout the preservation stage of ripe olive processing were investigated. Glucose, fructose and sucrose were completely consumed during preservation. Mannitol and malic acid were metabolized only in the presence of lactic acid bacteria or oxidative yeast (aerobic treatment). The main metabolites produced were lactic and acetic acid in aerobic or anaerobic treatments inoculated with Lactobacillus plantarum. Methanol and ethanol were present in all the brines although in a lower concentration when conditions were aerobic. Thus, induced lactic fermentation led to the most efficient utilization of carbohydrates and yielded the most suitable physicochemical characteristics for ripe olive preservation. Biochemische Veränderungen während der Präservierung reifer Oliven Es werden die Einflüsse der Anfangskonzentrationen an Natriumchlorid (6 und 0%, w/v, in Leitungswasser) und Essigsäure (0,3 und 0,6%, v/v), der Verwendung von Starterkulturen sowie aerober und anaerober Bedingungen auf biochemische Veränderungen während der Präservierung reifer Oliven untersucht. Glucose, Fructose und Saccharose werden während der Präservierung vollständig verwertet. Mannit und Äpfelsäure werden nur bei Anwesenheit von Milchsäurebakterien oder oxydativer Hefe (aerobe Behandlung) metabolisiert. Die wichtigsten gebildeten Metabolite bei aerober oder anaerober Behandlung und Beimpfung mit Lactobacillus plantarum sind Milchsäure und Essigsäure. Methanol und Ethanol sind in allen Fällen in der Lake unter aeroben Bedingungen in geringeren Konzentrationen enthalten. Die Milchsäuregärung führt zur effektivsten Verwertung der Kohlenhydrate und führt zu den besten physikochemischen Eigenschaften präservierter reifer Oliven.Keywords
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