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Koc C.C.,Laboratorio Citelab Del Modulo Of Servicios | Rospigliosi W.G.,Laboratorio Citelab Del Modulo Of Servicios | Arata M.G.,Laboratorio Citelab Del Modulo Of Servicios | Sepulveda P.L.,Laboratorio Citelab Del Modulo Of Servicios | Ochoa C.V.,Laboratorio Citelab Del Modulo Of Servicios
Grasas y Aceites | Year: 2013

The aerobic fermentation of the table olive variety, Sevillana a black style, was carried out, taking into account the parameters of fermentation of fixed acidity between 1.2 to 1.5% and depended on the chloride concentration in the brine. This concentration was under 6.5% in the 9 treatments assayed, allowing for the lactic bacteria to develop. In the aerobic fermentation there were no differences in the decline of pH in relation to the anaerobic fermentation, which reached values below 3.5. The air effect is of great significance in the purge of the carbon dioxide in the brine. At the same time, the effect of air significantly affects the increase in aerobic yeast. The facultative anaerobic yeasts developed in the treatments with an initial salt level of 12% at the beginning of fermentation. The reduction of sugar concentration into the fruit decreased significantly in the treatment with air. Aerobic fermentation is more rapid than anaerobic fermentation. Source

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