Lactobacillus plantarum survival during the first days of ripe olive brining
1993
Duran, M.C. | García, P. | Brenes, M. | Garrido, A.
The effects of time (1, 3, 5, 7 and 9 days after brining), NaCl concentration (3% and 0% w/v) and glucose on Lactobacillus plantarum inoculum survival in directly brined olives were studied. Maintenance of the inoculum population was only possible when inoculation was carried out after three days of brining if the covering solution was tap water, and after seven days if a 3% NaCl solution was used. Presence of glucose improved the survival rate, especially for the Cacerena cultivar. The inhibitory effect of diffused polyphenols on Lactobacillus plantarum during these days was significant only when it was associated with NaCl (3% NaCl brines). The combined effect of 6% NaCl and the polyphenol concentration caused a marked decrease in survival in 7 days of Hojiblanca brines. Thus, the two effects with greatest influence on survival were the period of brining (which must be sufficient to provide nutrients) and salt concentration which caused a substantial decrease in survival when nutrients were scarce. Low levels of salt enhanced fermentability as was demonstrated by the spontaneous flora growth in the brines of all treatments. Microorganisms formed were not only Gram-negative rods and yeasts, but also lactic acid bacteria (Leuconostoc paramesenteroides and Lactobacillus plantarum) in the 0% salt Hojiblanca brines.
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