Use of a Combined Autochthonous Starter to Ferment Peranzana Alta Daunia Table Olives

Abstract

: This study aims to evaluate the use of a multiple strain cocktail ( Lactiplantibacillus planta-rum, Candida norvegica and Wickeramomyces anomalus ) as starter culture for “Peranzana Alta Daunia” olives. The effect of the veraison degree of drupes (violet or green) and brine salt concentration (6 or 8%) on the acidification kinetic was analysed by using a 2 k Factorial Design. The acidification was affected by all the variables tested with the verasoin degree as the most significant one: in fact, neither salt concentration nor the presence of the starter were able to improve the acidification kinetic when unripe fruits were used