LACTOBACILLUS-PLANTARUM SURVIVAL DURING THE 1ST DAYS OF RIPE OLIVE BRINING

The effects of time (1, 3, 5, 7 and 9 days after brining), NaCl concen tration (3 % and 0% w/v) and glucose on Lactobacillus plantarum inocul um survival in directly brined olives were studied. Maintenance of the inoculum population was only possible when inoculation was carried ou t 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 gluco se improved the survival rate, especially for the Cacerena cultivar. T he inhibitory effect of diffused polyphenols on Lactobacillus plantaru m during these days was significant only when it was associated with N aCl (3% NaCl brines). The combined effect of 6% NaCl and the polypheno l concentration caused a marked decrease in survival in 7 days of Hoji blanca brines. Thus, the two effects with greatest influence on surviv al were the period of brining (which must be sufficient to provide nut rients) and salt concentration which caused a substantial decrease in survival when nutrients were scarce. Low levels of salt enhanced ferme ntability as was demonstrated by the spontaneous flora growth in the b rines of all treatments. Microorganisms formed were not only Gram-nega tive rods and yeasts, but also lactic acid bacteria (Leuconostoc param esenteroides and Lactobacillus plantarum) in the 0% salt Hojiblanca br ines.