Treatment of green table olive solutions with ozone. Effect on their polyphenol content and on Lactobacillus pentosus and Saccharomyces cerevisiae growth

International Journal of Food Microbiology

Volumn 114, Issue 1, 2007, Pages 60-68

  Segovia Bravo, K A ^a   Arroyo Lopez F N ^a   Garcia Garcia P ^a   Duran Quintana M C ^a   Garrido Fernandez A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Inhibition tests; Lactobacillus pentosus; Ozone; Polyphenols; Saccharomyces cerevisiae; Table olives

Indexed keywords

OZONE; POLYPHENOL; SUGAR; WATER;

ALKALINITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL OVERGROWTH; CONCENTRATION (PARAMETERS); DILUTION; FERMENTATION; GROWTH INHIBITION; GROWTH RATE; LACTOBACILLUS; LIQUID; MICROBIAL GROWTH; NONHUMAN; NUTRIENT; SACCHAROMYCES CEREVISIAE; TEA;

FERMENTATION; FLAVONOIDS; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; KINETICS; LACTOBACILLUS; OLEA; OXIDANTS, PHOTOCHEMICAL; OZONE; PHENOLS; SACCHAROMYCES CEREVISIAE; TIME FACTORS;

LACTOBACILLUS PENTOSUS; OLEACEAE; SACCHAROMYCES CEREVISIAE;

EID: 33846571001     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.09.032     Document Type: Article

References (24)

1. Beltrán-Heredia J., Torregrosa J., Domínguez J.R., and García J. Treatment of black-olive wastewaters by ozonation and aerobic biological degradation. Water Research 34 (2000) 3515-3522
2. Beltrán-Heredia J., Torregrosa J., Domínguez J.R., and García J. Ozone treatment of black olive lye. Grasas y Aceites 52 (2001) 17-25
3. Borja Padilla R., Garrido Fernández A., and Durán Barrantes M.M. Estudio cinético del proceso de digestión anaerobia de las aguas residuales de la elaboración de aceitunas de mesa negras. Grasas y Aceites 43 (1992) 317-321
4. Brenes M., Romero C., and Castro A. Combined fermentation and evaporation processes for treatment of washing waters from Spanish style green olive processing. Journal of Chemical Technology and Biotechnology 79 (2004) 253-259
5. Castro A., and Brenes M. Fermentation of washing waters of Spanish-style green olive processing. Process Biochemistry 36 (2001) 797-802
6. Castro A., Romero C., and Brenes M. A new polymer inhibitor of lactobacillus growth in table olives. European Food Research and Technology 221 (2005) 192-196
7. Durán M.C., García P., Brenes M., and Garrido A. Lactobacillus plantarum survival during the first days of ripe olive brining. Systematic and Applied Microbiology 16 (1993) 153-158
8. Durán M.C., García P., Brenes M., and Garrido A. Induced lactic acid fermentation during the preservation stage of ripe olives from Hojiblanca cultivar. Journal of Applied Bacteriology 76 (1994) 377-382
9. Esteve-Zarzoso B., Belloch C., Uruburu F., and Querol A. Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. International Journal of Food Microbiology 49 (1999) 329-337
10. Garrido Fernández A., Fernández Díaz M.J., and Adams R.M. Table Olives. Production and Processing (1997), Chapman & Hall, London, UK
11. Graham D.M. Use of ozone for food processing. Food Technology 51 (1997) 121-137
12. Güzel-Seydim Z., Bever Jr. P.I., and Greene A.K. Efficacy of ozone to reduce bacterial populations in the presence of food components. Food Microbiology 21 (2004) 475-479
13. Khadre M.A., Yuoseft A.E., and Kim J. Microbiological aspects of ozone applications in food: a review. Journal of Food Science 6 (2001) 1242-1252
14. Khadre M.A., Yuoseft A.E., and Kim J.G. Sporicidal action of ozone and hydrogen peroxide: a comparative study. International Journal of Food Microbiology 71 (2001) 131-138
15. Masschelein W.J. Measurement of high ozone concentrations in gases by KI titration and monitoring by UV-absorption. Ozone: Science and Engineering 20 (1998) 489-493
16. Montaño A., Sánchez A.H., and Rejano L. Método para la determinación del color en salmueras de aceitunas verdes de mesa. Alimentaria 193 (1988) 137-139
17. Ratkowsky D.A. Handbook of Nonlinear Regression Models (1990), Marcel Decker, Inc., New York
18. Restaino L., Frampton E., Hemphill J., and Palnikar P. Efficacy of ozonated water against various food related micro-organisms. Applied and Environmental Microbiology 61 (1995) 3471-3475
19. Ruiz Barba J.L., and Jiménez Díaz R. Antibacterial activity of green olive brines on Lactobacillus plantarum. Grasas y Aceites 40 (1989) 101-108
20. Ruiz Barba J.L., and Jiménez Díaz R. Availability of essential B-group vitamins to Lactobacillus plantarum in green olive fermentation brines. Applied and Environmental Microbiology 61 (1995) 1294-1297
21. Torriani S., Felis G.E., and Dellaglio F. Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primers. Applied and Environmental Microbiology 67 (2001) 3450-3454
22. Tsapatsaris S., and Kotzekidou P. Application of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii. International Journal of Food Microbiology 95 (2004) 157-168
23. Van Boekel M.A.J.S. On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. International Journal of Food Microbiology 74 (2002) 139-159
24. Zwietering M.H., Jongenburger I., Rombouts F.M., and Van't Riet K. Modeling the bacterial growth curve. Applied and Environmental Microbiology 56 (1990) 1875-1881