INFLUENCE OF SOME BIOTECHNOLOGICAL COMBIN ATIONS ON THE SENSORY QUALITY OF MANNA GREEN TABLE OLIVES

The combined effect of four technological preparations (''spanish-styl e'', ''cut'' and ''traditional'' salted with 8.2% sodium chloride; ''s panish-style'' salted with 8.2% potassium chloride) and of two microbi al brine-inoculum (Lactobacillus plantarum alone, or associated with S treptococcus faecium and Saccharomyces cerevisiae) was studied on sens ory properties of green table olives var. ''Manna''. The microbial sta rters involved the brine-fermentations, improved the fruit flavour and allowed the preservation of some interesting properties of the fresh- harvested fruit. However they were not able to significantly hydrolyze the oleuropein. Olive salt absorptions were higher For potassium chlo ride than sodium chloride. However potassium chloride determined anoma lous sensory properties on the ''spanish-style'' olives.