Next Article in Journal
A Multimodal Deep Learning Model Using Text, Image, and Code Data for Improving Issue Classification Tasks
Next Article in Special Issue
Activity of Methanolic and Hydrolyzed Methanolic Extracts of Ricinus communis (Euphorbiaceae) and Kaempferol against Spodoptera frugiperda (Lepidoptera: Noctuidae)
Previous Article in Journal
Biometric-Based Human Identification Using Ensemble-Based Technique and ECG Signals
Previous Article in Special Issue
Impact of Air- and Freeze-Drying Methods on Total Phenolic Content and Antioxidant Activity of Fistulina antarctica and Ramaria patagonica Fructification
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Applied Sciences
Volume 13
Issue 16
10.3390/app13169455
applsci-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Spontaneous and Controlled Fermentation Tests in Industrial Table Olives Production

by
Nicola Simone
1,*,
Giuseppina Di Loreto
1,
Martina Bacceli
1,2,
Sara Di Marco
1,
Martina Cellini
1,
Giulia Vecchiotti
1 and
Barbara Lanza
1
1
Council for Agricultural Research and Economics (CREA), Research Center for Engineering and Agro-Food Processing (CREA-IT), 65012 Cepagatti, Italy
2
Department of Pharmacy, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
*
Author to whom correspondence should be addressed.
Appl. Sci. 2023, 13(16), 9455; https://doi.org/10.3390/app13169455
Submission received: 20 July 2023 / Revised: 17 August 2023 / Accepted: 18 August 2023 / Published: 21 August 2023
(This article belongs to the Special Issue Biological Activity, Chemical Characterization and Contaminants of Plants and Waste)
Browse Figures
Versions Notes

Featured Application

This work provides multiple screenshots about the evolution of an industrial fermentation process inside a table olives facility. Data collected and interpreted will help the table olives industry to better understand the process and its criticalities, so to prevent loss of product due to spoilage and to provide an increased quality of the final product.

Abstract

The process of debittering table olives, known as “natural”, represents the most studied method for its peculiarities. Searching among other studies, very little evidence was found about “outside the lab” tests; this encouraged our research, given the numerous external factors that could influence the whole process. In this study, we followed batch fermentation processes inside an industrial facility, testing both spontaneous and guided processes. The starter selected was a 1:1 ratio of Lactiplantibacillus plantarum B1 strain and Saccharomyces cerevisiae SC24 strain. (108 CFU/mL). Chemical-physical, microbiological, and phenolic parameters of five different barrels were analysed, with a periodic sampling (seven samplings). Results obtained confirmed logical correlations (p < 0.05 Pearson) between chemical-physical parameters (ashes vs. pulp/seed ratio, ashes vs. humidity, salt content vs. pulp/seed ratio, oil content vs. humidity) and showed a good discrimination between samples, especially regarding the phenolic profile of the different barrels (PCA and AHC). Microbiological analysis showed the evolution of microorganisms in the barrels, but the results have an unclear interpretation. No Enterobacter were found, so the safety of both process and product can be confirmed. These results highlight some criticalities of the industrial processes and represent useful data for technicians and production structures in order to improve the quality of the product and minimize losses.
Keywords: table olives; natural fermentation; Lactiplantibacillus plantarum; Saccharomyces cerevisiae; industrial fermentation; phenolic content table olives; natural fermentation; Lactiplantibacillus plantarum; Saccharomyces cerevisiae; industrial fermentation; phenolic content

Share and Cite

MDPI and ACS Style

Simone, N.; Di Loreto, G.; Bacceli, M.; Di Marco, S.; Cellini, M.; Vecchiotti, G.; Lanza, B. Spontaneous and Controlled Fermentation Tests in Industrial Table Olives Production. Appl. Sci. 2023, 13, 9455. https://doi.org/10.3390/app13169455

AMA Style

Simone N, Di Loreto G, Bacceli M, Di Marco S, Cellini M, Vecchiotti G, Lanza B. Spontaneous and Controlled Fermentation Tests in Industrial Table Olives Production. Applied Sciences. 2023; 13(16):9455. https://doi.org/10.3390/app13169455

Chicago/Turabian Style

Simone, Nicola, Giuseppina Di Loreto, Martina Bacceli, Sara Di Marco, Martina Cellini, Giulia Vecchiotti, and Barbara Lanza. 2023. "Spontaneous and Controlled Fermentation Tests in Industrial Table Olives Production" Applied Sciences 13, no. 16: 9455. https://doi.org/10.3390/app13169455

APA Style

Simone, N., Di Loreto, G., Bacceli, M., Di Marco, S., Cellini, M., Vecchiotti, G., & Lanza, B. (2023). Spontaneous and Controlled Fermentation Tests in Industrial Table Olives Production. Applied Sciences, 13(16), 9455. https://doi.org/10.3390/app13169455

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop