Spoilage of Olives by Colon Bacilli

Publisher Website
Google Scholar
Abstract
Ripe olives in holding solutions and in wash water were spoiled by Escherichia neopolitana, E. pseudocoloides, E. iliaca, Aerobacter cloacae, and occasionally by several other members of the colon-aerogenes group. All tanks of olives examined were contaminated with these bacteria, probably from factory dust and water supplies. Protection against this spoilage seemed to be due to the acid produced by lactobacilli during fermentation of the fruit. The lactobacillus survived 1.0% lactic acid (C.P.) for 48 hrs. and the spoilage bacteria were killed by 0.25% in 48 hrs. It was necessary to use 19% NaCl to kill the colon bacilli in 48 hrs., but 7% was sufficient to cause bacteriostasis.