The effect of different brining conditions on the fermentation of green olives cv. Conservolea was studied. Different treatments included: (a) brine acidification with 2% (v/v) lactic and 1% (w/v) citric acids (control), (b) addition of 25% (v/v) IN HC1, (c) substitution of the initial brine by 20% (v/v) with a brine from a previous fermentation. Brine re-use decreased the survival period of enterobacteria to 24 days followed by the HC1 treatment and the control. However, after 35 days, pH reached a plateau above 4.8 in all treatments. Addition of 1.5% (w/v) glucose in the HC1 treated and brine re-use processes as well as 5% (v/v) lactic acid in the control reduced the pH to 4.3-4.5. Glucose increased the concentration of lactic acid in brine re-use and HC1 treated processes (73.4 mM and 67.8 mM) compared with the control that was lacking in acidity (44.7 mM).
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