Kratko priopćenje
The Impact of Production Technology on the Growth of Indigenous Microflora and Quality of Table Olives from Slovenian Istria
Vasilij Valenčić
; LABS d.o.o., Inštitut za ekologijo, oljčno olje in kontrolo, Zelena ulica 8, SI-6310 Izola, Slovenija
Dunja Bandelj Mavsar
; Znanstveno-raziskovalno središće Koper, Univerza na Primorskem, Garibaldijeva 1, SI-6000 Koper, Slovenija
Milena Bučar-Miklavčić
; LABS d.o.o., Inštitut za ekologijo, oljčno olje in kontrolo, Zelena ulica 8, SI-6310 Izola, Slovenija
Bojan Butinar
; Znanstveno-raziskovalno središće Koper, Univerza na Primorskem, Garibaldijeva 1, SI-6000 Koper, Slovenija
Neža Čadež
; Katedra za biotehnologijo, Biotehniška fakulteta, Univerza v Ljubljani, Jamnikarjeva 1010, SI-1000 Ljubljana, Slovenija
Terezija Golob
; Katedra za biotehnologijo, Biotehniška fakulteta, Univerza v Ljubljani, Jamnikarjeva 1010, SI-1000 Ljubljana, Slovenija
Peter Raspor
; Katedra za biotehnologijo, Biotehniška fakulteta, Univerza v Ljubljani, Jamnikarjeva 1010, SI-1000 Ljubljana, Slovenija
Sonja Smole Možina
; Katedra za biotehnologijo, Biotehniška fakulteta, Univerza v Ljubljani, Jamnikarjeva 1010, SI-1000 Ljubljana, Slovenija
Sažetak
The objective of the research is to determine the leading microorganisms in spontaneous fermentations of table olives in Slovenian Istria. The influence of traditional regional and modified Spanish style technology on yeast and lactic acid bacteria population dynamics and on the quality of Istrska belica and Storta table olive varieties was studied during 180 days of fermentation. Apart from that, pH of the brine during fermentation and total biophenols in olive fruits before processing and after 60 and 180 days of fermentation were determined. The quality of the final product was determined with sensory analysis. Table olive fermentation was carried out by yeasts. Aureobasidium pullulans, Cryptococcus adeliensis, Metschnikowia pulcherrima, Rhodotorula mucilaginosa, Pichia anomala and Candida oleophila were isolated and identified using PCR-RFLP analysis of ITS regions and traditional phenotypic tests. High initial amount of total biophenols in olive fruits and their better preservation during traditional processing influenced microbial population dynamics and quality characteristics of table olives. The modified Spanish style technology was not confirmed as suitable for retaining positive characteristics of the product of traditional regional technology in Slovenian Istria.
Ključne riječi
table olives; Istrska belica; Storta; fermentation; yeasts; total biophenols and sensory characteristics
Hrčak ID:
57579
URI
Datum izdavanja:
9.8.2010.
Posjeta: 1.709 *