Effects of fermentation and its control on the sensory characteristics of conservolea variety green olives

Abstract

The various factors assumed to retard or even prevent the lactic acid fermentation of Conservolea variety green olives have been investigated. Of these, the sugar supplement along with the appropriate lactic starter culture supported a complete lactic acid fermentation. Acidification, particularly of starting brine, was shown to have little or no effect, whereas heat shock treatment improved the olive fermentability slightly without modifying the course of fermentation. These findings indicate that Conservolea olives do not contain phenolic compounds in concentrations inhibitory to lactic acid bacteria.