TABLE OLIVE FERMENTATION OF GALEGA PORTUGUESE VARIETY. MICROBIOLOGICAL, PHYSICO-CHEMICAL AND SENSORIAL ASPECTS

L. Catulo, F. Leitão, S. Silva, M.M. Oliveira, C. Peres, M.L. Gomes, I. Fernandes
In Portugal olive growing represents an important agriculture crop, mainly located in disfavoured regions. The main Portuguese olive variety is Galega, which represents 90% of the olive growing. Their fruits have been studied because they produce an excellent black pickled. A complex microbial flora promotes the fermentation, mainly lactic acid bacteria and yeast. Taxonomic studies show that several species of yeast are present and one of them was prevalent during all the fermentation time with a particular metabolic capability. Lactic acid bacteria (LAB) developed their activity during the first and/or the last fermentation phases, depending on the processing method, which may be industrial or home-made. Those studies have also confirmed the prevalence of some LAB species in black olive fermentation.
Catulo, L., Leitão, F., Silva, S., Oliveira, M.M., Peres, C., Gomes, M.L. and Fernandes, I. (2002). TABLE OLIVE FERMENTATION OF GALEGA PORTUGUESE VARIETY. MICROBIOLOGICAL, PHYSICO-CHEMICAL AND SENSORIAL ASPECTS. Acta Hortic. 586, 611-615
DOI: 10.17660/ActaHortic.2002.586.129
https://doi.org/10.17660/ActaHortic.2002.586.129
Galega variety, microbiota, Lactobacillus sp., fermentation aspects, quality.
English

Acta Horticulturae