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Exploring enzyme and microbial technology for the preparation of green table olives

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Abstract

The aim of this work is to study alternative biotechnological procedures to prepare green table olives. Specifically, by working on laboratory-scale system and under controlled conditions, the technological potential of enzymes from olive leaf and/or Lactobacillus plantarum strain (TB38) isolated from wine were assayed on green olives in comparison with spontaneous fermentation and 3 % NaOH treatment. The fermentation process (microbial count, pH, ethyl alcohol and the lactic and acetic acids, in the cover liquid medium) and the changes of phenolic fraction (total phenols, oleuropein and hydroxytyrosol, in the olive fruits) were checked weekly for 30 days. In the first week, olive leaf enzymes showed to be very effective in degrading the oleuropein; conversely, their action showed a decline in the subsequent days. Also the TB38 LAB strain showed a good oleuropeinolytic activity and acidifying capacity. However, the presence of undissolved olive leaf solid residue inhibited clearly the metabolism of LAB.

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Acknowledgments

The authors would like to thank Dr. Maurizio Corbo and Franco Macciola of the ‘Agency for Innovation and Development of Agriculture in Molise (ARSIAM)’ for the help given in the search of the olive fruits and leaves. Thanks to Margherita Di Cristofaro for the valuable contribution in editing the manuscript.

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  1. Department of Agricultural, Environmental and Food Sciences (DIAAA), University of Molise, Via De Sanctis, 86100, Campobasso, Italy

    Antonella De Leonardis, Bruno Testa, Vincenzo Macciola, Silvia Jane Lombardi & Massimo Iorizzo

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  1. Antonella De Leonardis
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  2. Bruno Testa
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  3. Vincenzo Macciola
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  4. Silvia Jane Lombardi
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  5. Massimo Iorizzo
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Correspondence to Antonella De Leonardis.

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De Leonardis, A., Testa, B., Macciola, V. et al. Exploring enzyme and microbial technology for the preparation of green table olives. Eur Food Res Technol 242, 363–370 (2016). https://doi.org/10.1007/s00217-015-2546-3

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  • DOI: https://doi.org/10.1007/s00217-015-2546-3

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