Attitudini tecnologiche di batteri lattici starter per la fermentazione di olive verdi da mensa

Abstract

The main characteristics for lactic acid bacteria to be used as starter cultures for table olive production include the capacity to grow in presence of high concentrations of sodium chloride (NaCl) and phenols and at low temperatures. These bacteria have to show a homolactic fermentation for carbohydrates and the ability for a rapid acidification of brines. Other important traits for strain selection are represented by the expression of β-glucosidase enzymes, antimicrobial substances and flavoring metabolites. Lactobacillus plantarum and Lactobacillus pentosus are frequently employed as starter for table olives. Recently, lactobacilli/enterococci mixed starter cultures have been used for this type of fermentations, but the utilization of enterococci is strongly limited for the possible presence of transferable factors of antibiotic resistance. The use of starter cultures in the fermentation of table olives determines the shortening of the process time.