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Appl Environ Microbiol. 1966 November; 14(6): 1027-1041
Copyright © 1966 American Society for Microbiology. All Rights Reserved.

Pure Culture Fermentation of Green Olives¹

U.S. Food Fermentation Laboratory, Southern Utilization Research and Development Division, U.S. Department of Agriculture, Raleigh, North Carolina
Department of Food Science, North Carolina State University, Raleigh, North Carolina
Department of Bacteriology, Kansas State University, Manhattan, Kansas
M. A. Gedney Company, Chaska, Minnesota

ABSTRACT

The method previously developed by us for the pure-culture fermentation of brined cucumbers and other vegetables has been applied successfully to Manzanillo variety olives. Field-run grade fruit was processed first by conventional procedures to remove most of the bitterness. Then the relative abilities of Lactobacillus plantarum, L. brevis, Pediococcus cerevisiae, and Leuconostoc mesenteroides to become established and produce acid in both heat-shocked (74 C for 3 min) and unheated olives, brined at 4.7 to 5.9% NaCl (w/v basis), were evaluated. The heat-shock treatment not only proved effective in ridding the fruit of naturally occurring, interfering, and competitive microbial groups prior to brining and inoculation, but also made the olives highly fermentable with respect to growth and acid production by the introduced culture, particularly L. plantarum. Of the four species used as inocula, L. plantarum was by far the most vigorous in fermentation ability. It consistently produced the highest levels of brine acidity (1.0 to 1.2% calculated as lactic acid) and the lowest pH values (3.8 to 3.9) during the fermentation of heat-shocked olives. Also, L. plantarum completely dominated fermentations when used in two-species (with P. cerevisiae) and three-species (with P. cerevisiae and L. brevis) combinations as inocula. In contrast, when L. plantarum was inoculated into the brines of unheated olives it failed to become properly established; the same was true for the other species tested, but even to a more pronounced degree. L. brevis was the only species used that failed to develop in brines of both heat-shocked and unheated olives. Modification of the curing brine by the addition of lactic acid at the outset, either with or without dextrose, led to a much earlier onset of fermentation with accompanying acid development, as compared to treatments with dextrose alone or nonadditive controls. Reasons for the marked improvement of the fermentability of Manzanillo olives receiving the prebrining heat-shock treatment are discussed.

¹ Published with the approval of the Director of Research, North Carolina Agricultural Experiment Station, as paper no. 2214 of the Journal Series. Contribution no. 436, Department of Bacteriology, Agricultural Experiment Station, Kansas State University.