Use of a Combined Autochthonous Starter to Ferment Peranzana Alta Daunia Table Olives

This study aims to evaluate the use of a multiple-strain cocktail (Lactiplantibacillus plantarum, Candida norvegica, and Wickeramomyces anomalus) as a starter culture for “Peranzana Alta Daunia” olives. The effect of the veraison degree of drupes (violet or green) and brine salt concentration (6 or...

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Bibliographic Details
Published in:Biology and life sciences forum 2023-10, Vol.26 (1), p.26
Main Authors: Angela Guerrieri, Angela Racioppo, Barbara Speranza
Format: Article
Language:English
Subjects:
Peranzana
starter
table olives
veraison
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Summary:This study aims to evaluate the use of a multiple-strain cocktail (Lactiplantibacillus plantarum, Candida norvegica, and Wickeramomyces anomalus) as a starter culture for “Peranzana Alta Daunia” olives. The effect of the veraison degree of drupes (violet or green) and brine salt concentration (6 or 8%) on the acidification kinetics was analysed by using a 2k Factorial Design. The acidification was affected by all the variables tested with the veraison degree as the most significant one; in fact, neither salt concentration nor the presence of the starter was able to improve the acidification kinetics when unripe fruits were used.
ISSN:2673-9976
DOI:10.3390/Foods2023-15107