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Fundamental studies on the utilization of olive fruits. V. The pickling of green olives (3) Effect of the use of pure culture of lactobacilli on the fermentation of spanish-type green olives-香川大学学術情報リポジトリ

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21∈∼ Tech Bull..Kagawa Agr.Coll

Fも丁NかA朋EN■TAL S′FU甘沌ES C》N THEひ甘軋‡ZAT‡ON

OF OLIVE FRU‡TS

V Tile pickling of g■reeT−01ives(3)Effec七of the u蔓e Of pu草・e Culture

Oflactobacilliのrlthe fermen七ation of Spar)ish−type即・eer301iveち

TeiitiNARASAKIand KeniiKATAXURA(Labo工atOry Of AgrictllturalProducts Technology) (Received Novemberフ,1955・・Accep七ed February4,1956)

lnitiation and maintenance of the favorablelactic 壬ermentation are of primaryimportance for the PrOduction of high qualまty feヱmented green o王ives・A satisfactory conten七 Of the natural acidity(05− lhO%,aSlactic acid)produced by the desil−ablelactic acid bacteIia was shown to be essential not only folkeeplng ql】ality bt]t also foISuperio工COjor as wellas負avoIOf green o】ives(1)

The neces岳ity of supplementary sugaIWaS discussedin the pr’eVious pape王(2),and the satisiactory acidity was obtained with the addition of O.9per cent glucose to the green fermenting 腰ssion olivesin

autboIS’1abo柑tO工y(3)

HoweveI,01ives are sometimes di魚cult to ferment.・Many processorS realize that the olives do not very often cure,but deterioiate without a propeICOntrOlof董ermentation

CRUESS(4,5)has recommended the use of artiacialheat to accelerate the fermentation,the addition of supplementary fermentable material,and the use of りstarters”.琵is recommendations may be followed with assurance,after precise studies of feImentation p工OCeSS and contIO11ing measuヱe(1)

Theimportant species of 王actic acid bacteria found to p工edominatein the feImenting green oiives have been reported to be Leucono.stoc me5enieroides,Laciobacillusblaniarum,Lbuchneri,andエbreviS′1);the use of the pure cuiture of L.pla7darum was recommended 土or starting王actic fermentation(1,ら〉CRUESS used the starteIOf actively fermenting normalb王inein theLArst(皇),●andlate三he suggested the use of plユIe Culture oflactic acid bacteria for green oユive fermentation(5)

The addition of p11re Culture o董1actobacillispeeded up the formation of acids andlovyeIing o董 p王壬(6) Dete貢oration of fermenting green oiives,Which occu工 Ve工y Often when sl】pPlemenl:aIy Stlgalis added, could be avoided by the addition oまpure ctllture ofまavorablelactic acid bacteIia(う、lTIeatmentSWithpu工e lactobacillus cultur・eS and fe工mentable sugarsnotonlyacceierated tb,er’ateOf土c王rne三1tationbut alsoimpIOVed the quality of fIeShly pickled olives(7)

The pIeSent eXperiments weIe undertaken to studythe e仔ec七Of the use of purecultli工eSOflactobacilli on the fexmentation of green olives with誠sSion fruitsin the presence o董added suppleユnentary Sugar

貰ⅩP一接R‡jⅦ喜Ⅳ甘A耳.

Ⅳa竜eT王alan{諷Ⅳ二eもho媛The expe豆meIlt WaS COnducted with且鮎sionfrujts7treatedasinthep:evious paper2,,added with2%(VOl/VOll)pure cultur−e On the third day of fermeIltation,and suppユemented with O9%glucose on tbe eigbtb day

The stage ofin◇Culation was taken as the thne after rapid dec;ease Of sodium chloride concentration and befo:e maXimum clution of fermentable mater・ialsinto the brine solution from the且esh of fermenting

g工een Olives

Starters were prepared with L plaqtarum and エmese〃∠eroides,Separately;they weェeinoculatedinto Ordina工y malt extracts containing 3% of sodium chloride andincubated at3(〕O C‖ior 4三∋houlS before Seeding the oljve brine

Threelots of fermenting green olivesin dupiicate were preparedwith:(A)2%pure culture of L

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Vol.フ,No.3(1956) 219

Planiarum,(B)1%pure cultuIe Of L planiarum・andl% pure cultu工e Of L mesenteroides,and(C)no

Starte工.

The pH,tOtalacidity,1actic acid,SOdium chlozide,and reducing sugar were determinedin the bIine solution of eachlot of experiments up to about th工ee mOnths of feImentation”Analyticalmethods were

quite the same as before(2).

Result and Discussion。TheIeSults obtained we工e givenin FiguIeSland2r NodataweIedescIibed 董or thelot B(Seeded withエPlantarum and Lク彬Senieroides),for theIeSults gave no difference with the lot A(Seededwithエphlntarumalone).Thefindings aIe VeIy Simiiar to those repo工ted by VAUG技N et al(1),Who showed that LmesenieYOidesalone gaVe SatisfactoryIeSults,butit played no pa工tincompletion of the olive董ermentation and gave no additionale庁ect on the董ermentationin the pIeSenCe Of added pure

CultuIe Ofエ〆α叩ね㌢弘明 =1盲 ̄− ︵篭U﹃ぶ0篭叫的Q竣︶篭苛こ登月二眉予言鴬き二虐だ 鰻 ︵賀盲急ご密漁︶恵重責﹂g蔓登還 0 20 40 60 80 肌コ■ ̄恥・一■● ̄−  ̄、■一一■ :郡⊆=ヒ=r 5f〃ge O/釣γ研β〝ねgよ−0柁(βqγS) 5fβgβ0/釣㌢別離励油β乃

Eigureln E#ectoftheuseo吏staIter On the pro・ FiguIe2n E#ectof theuseoIsta工terOnthechange ductjon of acids and thelowerlngOfpH of NaCland the decrease ofIeducing of the bIine solution duIing thefermen・ Sugarin the bIine solution during the

tation fermentation

As shownin the軸ures,the use of starter seems to effectuate cer七ainly goodIeSul七Sin the fermenta・ tion.However,the statisticalanalyses of the datain the Tablelshow that the di#e工enCeSintotalacidity, lactic acid,and residualsuga工Weleal1inslgni丘cant at prObability of O05n

Inoculationalone was shown to havelittle e抒ect ontheaccelerationofacidpIOductionり However,When

cornsugar was madeavailable,aCidpIOductionincreasedsigni丘cantly(1)lOnthebasisoftheresultobtained inthis experiment and the工eSult giveninthe preceding paper(3),it would,therefore,appear that the use of starteris of valuein contIOlling the undesirable bacteria present during the p工imaIy Stage Of fermenta・ tionand ofiniciating thelactic fermentation,but has no marked effect on the absolute amount of acid producedlThetimitingfactorfor acidproductionseems tobethe amountof fermentable materialsavai1−

ablein the brine solution and the availability of necessary growth−prOmOting substances for the favorable

(3)

Tech.BuilKagawa Agr.Co11 TablelE庶ect of the use of starteIOn the pIOduction of acids duIing the feImentation of

Spanish−type green Olives(Statisticalanalyses made on the data七aken on the85th申y Of fe王mentation)

220

Total Acidity

%.aslactic

Lactic 角.cid nesidual Sugar

知,aS glllCOSe O.33ユ 0′.32フ 0.329 0.336 0341 0■339 t=3..03Y 0.51.8 0.538 0.528 0.497 0,504 0〃ECユ tニ2.くこ6ヾ 0.360 0√′365 0.363 0318 0‖342 0330 七=:2 74埠 t−−Dist工ibution

Ji1nsigni丘cant at pヱObabiiity of OC5(to.05(df=2)=ニ4.303

lactic acid bacte;iaThe工efoIe,the e碓eこt O上the ulSe Of starter could be made cc)nSpiCuOuSin the case of

inclplent SpDilage oIundeIthe conditionsin wh弓ch the bact31ialspoila望e haibeen vezYliable to occu貰ぃ

There was noindication o董 shc.rtage of growth・p∑OrnOtin望 Sub3tanCeS dりring the whole pe工iod of feImentation,While tomato juice has been use〔iextensively to stimuiate grOWthoflユ〇ticacidbacteria(1,うー8)

The concentration of sodium chloridein the fermentiIig bIine soiutionis knowntobeon()Of thefactors

Whichinauence the acceleration of the feェmentation by the starte工(1)… As seenirom Figu工e 2,the GOnCentIation ofsodium chioIide was about6%at the stage o董 adding StarteIThe value seems to be safe for the growth of L blaniaru吼It whould be a pIObiem,Whethe三One ShouidⅥait theIapid decIeaSe

of the concentration of sodium chloIide o支 Should sta‡t Withiower concentIat】onま工Om the丘工St

VAUGHN et al(1)工ePO王ted that the ef‡ect ofinoculation was most noticeableon抽erate ofacidDrOduc・ tion and no decreasein the pH value duIing the翫st two months of the fermentation peIiod,butin the present experiment none of the effect was obseIVedin the鮎st month of抽efermentation・Thediffeェence is pヱObably due to theloweItempe工atureinthe fermenta七ion zoomin this expe王iment,Which was shown in the preceding paper(8)

As already discussed(3),the rate of fermentation seems to be very slowin沈ese experiments,and the acceleration of the feunentation by aItificialheatingShould be studied furtlle‡

&C鼠NOW甘⊥賞わG碓賞Ⅳ7’

The stIains of LblantaYum andエnWSenieroides usedin this study were kindly supplied by Assistant P工Of。HiroshiIIZUKA,了nstitute of Applied Mic工Obiology,University o董 Tokyo,and the authors aIe Very g工atefulto P工Of.Kin(ichi王・O SAKAGUCHIand Assistant P工Pf”ⅩeiAREMA,University of Tokyo,for their helpfuladvices and suggestions.Thanks are also due to P工0董… ShTitiro KAWAMURA,this College,fo工 his eonstantinterest and valuable suggestions

REF選民EⅣC賞S

(l)VAUG11N,RHh,DouGLAS,HC・,GILILLAND, 皇98,l(1930)

J.R,:C〃J云/4㌢・且ゆ5fα,助JJ・678,3(194−3) (5)叫一岬−−、−−←→: ダγ誕Zねfγ∂♂〟CねJり,17,(1),1

(2)KArAKURA,K,NARASAKI,T,:Tech‖ Bu〝 (193フ)

KagawaAgrColl.,7,93(1955)・ (6)BoRBOLLA Y ALCALA,J・MlRDELA,GaMEZ (3)NARASAKI,T.,KA・TAXURA,K”:Bull,7, HERRERA,C,IzQUIERDO TAMAYO,A小;

213(1956) C7α・Sα・S.γ αCgょねS,3,91(1952);CけA,47,

(4)CRUESS,W。Vh:CalifrAgr,ExpSta”Bull 12692h(1953)

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Vol.フ,No,3(1956) 221 A鋸南・S㌢’βα才一SOCいβS♪α乃・βィsツタα紘,(8)ApT,F・S:几幻彪70∂よoJ呼之γα?2q,415、(1951);C 50‡玉,497(1954);C・A,48,14032a(1954) A,46,922フi(1952). オリブ果実利用に関する基礎的研究 Ⅴ オリブの緑果塩蔵 (3)乳酸菌の純粋培養がスペイン型グリー・ンオリブ の発酵に.及ぼす効果 楢崎 丁■市,片倉健二 ム〆α〝ね㌢・彿朋及びエ〝好Sβ〃ヂβ′ddβ・ざの純粋培養がミッションオリプの緑米塩俄に及ぼす効米について試験した 乳酸菌ほ3%の食塩を含む麦芽汁に培養し,塩蔵3日目の発酵食墟水に2%の割合で添加し,更に8日目にグル コ−スを0.8%添加して室温で発酵させグルコー・スのみ.を添加した対照と比較した・ 約1カ月頃から試験区の生腰が対照より多くなって来たがその差ほ必ずしも統計的に有意なrものとほ認められな かった.しかし乍ら発酵経過ほ何等の腐敗等の異常もなく極めて好適に進行しているものと思われた” (1) VAUG三iN等も拒適しているようにスタータ′−の使用ほ補糖の場合のように発酵結果に嵐著な効果を示すものでな く,その効果の最も重要な点ほ腐敗薗を抑えて発酵を安全にする事であると思われる・従って今迄の実験では腐敗 現象が余り認められないので,ヌタ【・ターの効果が現れて来なかったのであろう ユ (,4,56,7) しかし乍ら多くの研究者ほスタータ⊥使用の必要性を指摘しているし/その操作ほ決して困難でほないからスタ 一夕ーを使用する事ほ推奨し得ると思う 本案験を行うに当り菌株を分譲下さった東大応用微生物研究所飯塚広助教授,種々御教示下さった凍京大学坂口 謹一部教授及び有馬啓助教授に深く感謝します・猫引廟き有益な助言な与え.られつつある本学川村信一郎教授にも 感謝致します・

OLIVE 香川大学学術情報リポジトリ

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