BIOCHEMICAL-CHANGES DURING THE PRESERVATION STAGE OF RIPE OLIVE PROCESSING

The influences of initial sodium chloride (6% and 0% w/v in tap water) and acetic acid concentrations (0.3%, and 0.6% v/v), use of starter c ulture, and aerobic versus anaerobic conditions on the biochemical cha nges that take place throughout the preservation stage of ripe olive p rocessing were investigated. Glucose, fructose and sucrose were comple tely consumed during preservation. Mannitol and malic acid were metabo lized only in the presence of lactic acid bacteria or oxidative yeast (aerobic treatment). The main metabolites produced were lactic and ace tic acid in aerobic or anaerobic treatments inoculated with Lactobacil lus plantarum. Methanol and ethanol were present in all the brines alt hough in a lower concentration when conditions were aerobic. Thus, ind uced lactic fermentation led to the most efficient utilization of carb ohydrates and yielded the most suitable physicochemical characteristic s for ripe olive preservation.