Abstract：
:Green olives of the Tunisian variety "Meski" were treated according to a Spanish-style green olive preservation process by using an alkaline treatment (1.5, 2 and 2.5% (w/v) NaOH) to eliminate bitterness, combined with different brine concentrations (6, 9 and 12% (w/v) NaCl). A spontaneous fermentation by the environmental microflora took place. Results showed that 2% NaOH solution and 9% sodium chloride brine was an optimal combination inducing the best growth of Lactobacillus species (10(8) CFU/ml) and acidity of 0.726 g lactic acid/100 ml brine. In all trials and independently of the treatment, Lb. plantarum was the most dominant strain of Lactobacillus. Moreover, pretreatment with lye and lactic fermentation of olives contributed to coliform elimination.
journal_name
Bioresour Technoljournal_title
Bioresource technologyauthors
Chammem N,Kachouri M,Mejri M,Peres C,Boudabous A,Hamdi Mdoi
10.1016/j.biortech.2004.10.005subject
Has Abstractpub_date
2005-07-01 00:00:00pages
1311-6issue
11eissn
0960-8524issn
1873-2976pii
S0960-8524(04)00364-5journal_volume
96pub_type
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