Lactic Acid In Olive Brine

Both have to be fermented but treated green olives have to undergo an alkaline treatment before they are placed in brine to start their fermentation. Because the olives have been quickly de bittered the process can take at minimum one month and typically no more than three. The ability to grow at a ph above 9 10 will provide the starter culture with an additional selective advantage over.

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The olives are then put in natural brine to ferment allowing the olive s sugars to convert to lactic acid.

Lactic acid in olive brine. Ruiz barba and jiménez díaz 2012. The olives then undergo lactic fermentation in brine. Fermentation produces lactic acid a natural preservative and also produces a complex of other flavorsome byproducts. However glucose increased the final concentration of lactic acid in brine re use and hcl treated processes 73 4 and 67 8 mm respectively compared with the control that was lacking in acidity.

It has been generally established that lactic acid bacteria lab are responsible for the fermentation of treated olives. Olive brine represents a stressful environment due to the high nacl concentration presence of phenolic compounds known as antimicrobials and low availability of nutrients. However lab and yeasts compete for the fermentation of natural olives. In addition to phenotypic characteristic of a particular strain technological characteristics like survival in brine production of high amounts of lactic acid during fermentation tolerance to high ph values or adhesion to olive surface are other factors important for final selection hurtado et al 2012.

Thus only a few strains of lactic acid bacteria lab are adapted to grow in and ferment table olives. Bautista gallego et al 2013. Fermentation leaches out and breaks down oleuropein and phenolic compounds.