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Preliminary study of physico-chemical and microbiological features of brine in the process of preserving the green olives of Oblica cultivar

Lactic fermentation is the most natural way for foodstuffs to reach microbiological stability and prolonged shelf-life. The purpose of this research was to screen a spontaneous lactic fermentation during the process of preserving the green olives of Oblica cultivar (the autochthonous Croatian cultivar) in the agriculture cooperative near Split (Dalmatia). Fundamental physico-chemical and microbiological features of brine were observed. Using API 50CHL (“ bioMérieux” , France) biochemical tests and APILAB PLUS software (“ bioMérieux” , France) the species Lactobacillus curvatus has been isolated and identified on the seventeenth day of the brining process. The appearance of this species of the genus Lactobacillus is not very typical for the lactic fermentation of green olives. In the latter phase of the fermentation process the presence of microorganisms belonging to this genus has not been identified, which proves an incomplete spontaneous lactic fermentation in the process of preserving the green olives of oblica cultivar. The values of fundamental physico-chemical features (low pH, high total acidity concentration, inadequeate temperature) also prove an incomplete lactic fermentation. This results show the necessity of applying starter-culture in the process of preserving of green olives of oblica cultivar.

lactic fermentation; Lactobacillus; Oblica cultivar; table olives

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