Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of <i>Lactiplantibacillus pentosus</i> OM13 during the Production of Nocellara del Belice Table Olives

Abstract

The use of selected strains of lactic acid bacteria is necessary to produce fermented table olives with high hygiene and quality standards at the industrial level. A current tendency is the use of fermentation adjuvants (nutrients and activators) that can satisfy the nutritional needs of starter strains. In this study, five experimental protocols, different for nutrient and activator presence and addition of Lactiplantibacillus pentosus OM13 in freeze-dried form and after acclimatisation, were tested with the aim of improving the fermentation performances of the commercial starter. The trial inoculated with the starter strain acclimatised in the presence of nutrients and activator showed the most rapid acidification during the first phase of fermentation (third to ninth day), registering a pH loss of 3.40 units. The addition of adjuvants positively influences starter dominance (>89%) and rapid colonisation (>7 Log CFU/mL from third d) by indirectly limiting the presence of undesirable microorganisms. The analysis of volatile organic compounds revealed the presence of 32 chemicals distributed differently in each trial. Sensory evaluation showed that table olives produced with the different treatments were characterised by low bitterness, acidity, and absence of unpleasant odours/flavours. Control production showed slower acidification kinetics and lower sensory pleasantness than the other trials.

Keywords

• acidification
• fermentation
• lactic acid bacteria
• sensory analysis
• sevillian style
• volatile organic compounds