CONTROLLED FERMENTATION OF SPANISH-TYPE GREEN OLIVES

Pure culture fermentation of Spanish-type green olives was developed. The method used no heat treatment, included chlorination of both fermentor and olives, used sterile lye, water and brine, and acidification with lactic acid before inoculation. Lactobacillus plantarum was used as test species. After 34 days fermentation, citric acid, mannitol and malic acid were completely degraded and almost-equal-to 90% of available glucose and fructose, but <30% sucrose, were utilized. Fermentation products were D- and L-lactic acid, ethanol, succinic, and acetic acid with a calculated carbon recovery of 107.5%. D-lactic predominated over L-lactic acid. No differences were found between flavor of pure culture and naturally fermented olives, but there was a tendency towards preference of the latter.