Short communication, Note

The Impact of Production Technology on the Growth of Indigenous Microflora and Quality of Table Olives from Slovenian Istria

Vasilij Valenčić ; LABS LLC, Institute for Ecology, Olive Oil and Control, Zelena ulica 8, SI-6310 Izola, Slovenia
Dunja Bandelj Mavsar ; Science and Research Centre of Koper, University of Primorska, Garibaldijeva 1, SI-6000 Koper, Slovenia
Milena Bučar-Miklavčić ; LABS LLC, Institute for Ecology, Olive Oil and Control, Zelena ulica 8, SI-6310 Izola, Slovenia
Bojan Butinar ; Science and Research Centre of Koper, University of Primorska, Garibaldijeva 1, SI-6000 Koper, Slovenia
Neža Čadež ; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Terezija Golob ; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Peter Raspor ; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Sonja Smole Možina ; Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia

Abstract

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.

Keywords

table olives; Istrska belica; Storta; fermentation; yeasts; total biophenols and sensory characteristics

Hrčak ID:

57579

URI

https://hrcak.srce.hr/57579

Publication date:

9.8.2010.

Article data in other languages: croatian

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