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Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation
- Bautista Gallego, J., Arroyo López, F.N., Romero Gil, V., Rodríguez Gómez, F., García García, P., Garrido Fernández, A.
- Food microbiology 2011 v.28 no.7 pp. 1316-1325
- Enterobacteriaceae, calcium, calcium chloride, fermentation, lactic acid bacteria, microbial growth, olives, pH, potassium, potassium chloride, response surface methodology, salt concentration, sodium, sodium chloride, sugars, titratable acidity, yeasts
- This work studies the effects of different sodium (in the range of 4–10%), potassium (0–4%) and calcium (0–6%) chloride salt mixtures on the fermentation profile of Gordal olives processed according to the Spanish style. For this purpose, response surface methodology based on a simplex centroid mixture design with constrain (sum of salt percentages = 10%) was used. All treatments reached appropriate titratable acidity levels, but this parameter could not be related to the initial chloride salt concentration. The presence of CaCl₂ led to lower initial and after-fermentation pHs, delayed sugar diffusion into the brine, its maximum concentration and titratable acidity formation. CaCl₂ also delayed Enterobacteriaceae and yeast sprang, decreasing their overall growth. This chloride salt also showed a tendency to reduce overall lactic acid bacteria growth. KCl had a similar behaviour to NaCl but, in general, increased overall microbial growth. Thus, a partial substitution of NaCl in Spanish-style green olives with KCl and CaCl₂ does not substantially modify the fermentation profile but does produce some changes, which, when properly managed, could help to improve product processing.