Olives
You are here
Work on Table Olives in the project involved a series of issues including:
- Dynamics of microorganisms during natural fermentations of two Italian (Leccino and Cellina di Nardò) and two Greek (Kalamàta and Conservolea) table olive cultivars
- Specific innovative protocols for isolation and selection of yeasts and lactic acid bacteria from table olive fermentations
- Isolate collection of yeast and lactic acid bacteria from table olive fermentations of two Italian (Leccino and Cellina di Nardò) and two Greek (Kalamàta and Conservolea) table olive cultivars
- Autochthonous starter preparations for pilot-scale and factory-scale fermentation of two Italian (Leccino and Cellina di Nardò) and two Greek (Kalamàta and Conservolea) table olive cultivars
- Patent for a new Method for the production of fermented table olives
- Identification of chemical parameters suitable to be used for monitoring the process and determining the end of the fermentation process
- Improvement at product level: improvement of quality, sensorial and organoleptic characteristics, maintaining or enhancing nutritional and health features
- Improvement at process level: reduction of process time, standardization and control of the process, monitoring of the process, ability to correct wrong behaviors during fermentations