Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation Original Research Article

Green olive were fermentated with starter cultures of Enterococcus casseliflavus cc45 andLactobacillus pentosus CECT 5138. A total of 32 strains of enterococci isolated from brines at high pH were characterized and identified by phenotypic methods. The strain cc45 was selected after a preliminary screening and applied together with thelactobacillus culture the first day after brining, comparing the results with those obtained when both cultures were used sequentially, enterococci at day 1 and lactobacilli at day 2, and with uninoculated controls. Microbial growth, substrate and product evolution, and flavour of the fermented olives were studied. Inoculation produced a quicker acidification of brines, consumption of carbohydrates and decrease of pH. The best results were attained when both cultures of lactic acid bacteria were applied sequentially with 1day delay. This is the first report dealing with the presence of E. casseliflavus in table olive brines and their utilization as starter culture.