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Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation.
Results obtained throughout three consecutive seasons demonstrated that utilization at high pH of starter cultures of lactobacilli is feasible, provided that the inoculum size takes into account the initial low survival.
Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity.
Results indicate that not all oils classified as "olive oil" had similar bactericidal effects and that this bioactivity depended on their content of certain phenolic compounds.
In vitro activity of olive oil polyphenols against Helicobacter pylori.
Virgin olive oil contains phenolic compounds that can diffuse from the oil into the gastric juice and be stable for hours in this acidic environment, and these substances exerted a strong bactericidal activity against eight strains of H. pylori, three of them resistant to some antibiotics.
Main antimicrobial compounds in table olives.
It was found that the dialdehydic form of decarboxymethyl elenolic acid, identified for the first time in table olives, and an isomer of oleoside 11-methyl ester were also effective against Lactobacillus pentosus and can, therefore, contribute to the antimicrobial activity of olive brines.
Antimicrobial activity of olive oil, vinegar, and various beverages against foodborne pathogens.
Virgin olive oil in mayonnaises and salads reduced the counts of inoculated Salmonella Enteritidis and Listeria monocytogenes by approximately 3 log CFU/g, suggesting olive oil could be a hurdle component in certain processed foods and exert a protective effect against foodborne pathogens when contaminated foods are ingested.
Comparative study on chemical changes in olive juice and brine during green olive fermentation.
Changes in physicochemical characteristics, substrate depletion, and product formation during fermentation were followed in both brine and olive juice in order to achieve a complete knowledge of
Vitamin content and amino acid composition of pickled garlic processed with and without fermentation.
In the case of the fermented product, usage of the corresponding fermentation brine plus refrigerated storage was also assayed as the packing/preservation method and was found to give the best result from a nutritional standpoint.
Processing and storage of lye-treated carrots fermented by a mixed starter culture.
The stability, sensorial characteristics and carotenoid content of the packed product were studied during 9 months of storage at 30 degrees C, and two different preservation systems were compared: addition of preservatives, approximately 500 and 1000 mg/kg of sorbic and benzoic acid, respectively, and pasteurization at 80 degrees C for 10 min.
Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic.
Use of the corresponding fermentation brine in the case of the fermented product in conjunction with refrigerated storage was found to be the best method to preserve the levels of organosulfur compounds in pickled garlic stored for up to one year.
Fermented vegetables containing benzoic and ascorbic acids as additives: benzene formation during storage and impact of additives on quality parameters.
Benzoates should be removed from fermented vegetable formulations containing ascorbic acid to eliminate possible benzene formation during long-term storage, according to the present study.