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Keywords = Taggiasca

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14 pages, 2002 KiB  
Article
Autochthonous Microbes to Produce Ligurian Taggiasca Olives (Imperia, Liguria, NW Italy) in Brine
by Grazia Cecchi, Simone Di Piazza, Ester Rosa, Furio De Vecchis, Milena Sara Silvagno, Junio Valerio Rombi, Micaela Tiso and Mirca Zotti
Fermentation 2023, 9(7), 680; https://doi.org/10.3390/fermentation9070680 - 19 Jul 2023
Cited by 3 | Viewed by 1687
Abstract
Table olives are considered high-quality food, and Italy has a wealth of varieties and typical features that are truly unique in the world (about eighty cultivars of table olives or dual-purpose olives, four of which are protected by the protected designation of origin—PDO), [...] Read more.
Table olives are considered high-quality food, and Italy has a wealth of varieties and typical features that are truly unique in the world (about eighty cultivars of table olives or dual-purpose olives, four of which are protected by the protected designation of origin—PDO), and it is the second largest European consumer, behind Spain. The Taggiasca olive does not have a PDO, but it is very appreciated not only in the region of production (Liguria), but also in all the Italian regions and abroad. Autochthonous microbes (bacteria, yeasts, and filamentous fungi) are essential in the fermentative processes for brine olive production. However, these microbial communities that colonised the olive drupes are affected by the environmental conditions and the fermentation treatments. Hence the importance of studying and comparing olive microbes from different farms and investigating the relationships between bacteria, yeasts, and filamentous fungi to speed up the deamarisation process. Our results showed that yeasts are dominant relative to lactobacteria in all three brines studied, and Wickerhamomyces anomalus was the most performant fungus for the oleuropein degradation. The latter represents the best candidate for the realisation of a microbial starter. Full article
(This article belongs to the Special Issue Development and Application of Starter Cultures)
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16 pages, 3805 KiB  
Article
Use of Air-Protected Headspace to Prevent Yeast Film Formation on the Brine of Leccino and Taggiasca Black Table Olives Processed in Industrial-Scale Plastic Barrels
by Gino Ciafardini and Biagi Angelo Zullo
Foods 2020, 9(7), 941; https://doi.org/10.3390/foods9070941 - 16 Jul 2020
Cited by 8 | Viewed by 4128
Abstract
The formation of yeast film on the brine of black table olives during fermentation in plastic barrels on an industrial-scale could be critical for the quality of the product. In order to prevent the formation of yeast film on the brine surface, a [...] Read more.
The formation of yeast film on the brine of black table olives during fermentation in plastic barrels on an industrial-scale could be critical for the quality of the product. In order to prevent the formation of yeast film on the brine surface, a structural modified industrial barrel, which excludes oxygen from the headspace, was tested. Tests carried out during two years indicated that the yeast film contamination reached the maximum values at eight months of fermentation, equal to 19% and 24% respectively, for the Taggiasca and Leccino olives, processed in unmodified industrial plastic barrels. No yeast films formed on brines from the same varieties of olives processed in the modified plastic barrels. The brines of both varieties of olives processed in the industrial barrels displayed three dominant yeast species, while five species were detected in the brines from the modified barrels. Wickerhamomyces anomalus and Pichia manshurica were the main producers of yeast films. However, P. manshurica unlike the other yeasts, has shown also a biotype unable to produce films on the brine of the olives. The brines of Leccino and Taggiasca processed in the modified barrels, compared to the control, showed a higher titratable acidity and a higher concentration of CO2 useful to prevent the yeast film formation. Full article
(This article belongs to the Section Food Microbiology)
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