Vol坤7,Noい3(1.956)
FUN‘’D.AMENTAL S′‡、UDIES ON THE UT払‡ZAT互ON
OF OL‡VE FRtJ‡TS
213
‡V The picklingOf−green olives(2)Effect of the addition of supplementary 凱喝ar0て1the fermentation of Spanish・tyPe greenOlives
TeiitiNARASAKIand KeniiKATAKURA(LaboIatOry Of AgIiculturalProducts Technology) (Received November7,1955・・Accepted Februa王y4,1956)
It has been showninouヱpreVious paper・(1)that supplementarysugarisi,eCeSSa3・yforobtainingsu氏cient acidityin the fermentation cf Spanish−type greenOliveswiththe Missi抑fluitsunderJapanese conditions
CRUESS(2)IepOIted thatit was;ieCeSSary七O add suppエementa工y Sugarin o工deItO Obtain sati$factory acid
PrOductionin Caiifomiagreen olives,and the addition of glt王COSe Or StlC工OSe became a common practicein the U・S・AlHow■eVeI,the addition of sugaris not practisedinSpain(3)
Various factoIS aSSOCiated withthe sugar supplementation weIe Studied by CRUESS(2)and VAUGHN et al(ま),and_theimpo托anceo丈the timeintervalwas pointed out which must elaspe a壬ter the olives have been bIined befo王eitis safe to add sugar..Spoilage of the olive$WaS rePO王ted(2,4,5)tooCCur VeIy Often, if the supplementary sugaIWaS addedimmediately afte工brining..Thechie董problemisthebacterialpopula・
tionin the bIine solution of the stage at which the supplementary sugaImay be addedIt wiilbe safe
if the undesirable bacteria have been eliminated at the time o董supplementation.It wasobservedbymany
WOrke工S(2,4,5)that the spoilage bacteIia wereinactivated orcompletely eiiminated from normal董ermentation in about one to threeweeks小InthepIeSenteXperimentsglucosewasaddedattheeighthdayoffermentation
as the supplementaIy Sugar,and the e庁ect of sugar was followed on the acid pIOductionin green olives Theェesults obtained willbe descIibedin the present papeI
罷ⅩP認R‡1略取で寸甘ŇJ
The Mission blives usedin this study containedlユML3%of totalsugaIaS giucose per董resh Aesh at the age of haIVeSting fo【gleenpickling as showninthe丘rst pape工Oithis selies(6),butitgaveonlyO4%
Of reducing sugarin the bIine solution and piOduced Oh36%of totalacidity aslactic acid after about
three months of feImentation(1).CuBAS AI.VAREZ(7)(Peru)repoIted that gIeen Olives containeqll58−
2164% of total sugar and OA6−098%of reducir)g Suga工On fヱeSh basis,butl64%of reducing sugar was
described by FERNANDEZ DIEZ,et ai、(Spain)(8)苫rom these resuitsit willbe seen that the olivesin
Spain containmoreIeducing sugar thaninJapan or Peru”InUSS。R,ApT(9)obtainedonlyO1%acidity after three months of fermentationⅥhen the sugar suppiementation was not made一Therefore,the olives
in u S”S…Rseem to contain only a smallamount of reducing suga‡S aVailablein the鮎shitself
Thepresentexperiments weIe COnducted toincrease the maximum sugar concentration to aboutll2%
in the bIine solution by adding OS%sugar as supplement,and the following fermentations were studied
by analyzing the chemicalconstituents of the brine solutions comparatively with those ofnonsupplemented
ones.The stage of sugar addition was the eighth day of fe工mentation and no specialmanlpulation was
employedin controlling the fermentation
即a竜er主aland翫e蝕od.The几鮎siow olives usedin this experiment were treated similarly asin the previous paper(1)except the addition of supplementary sugarItO the testlot of experiment
Glucose of commercialCIP.grade was empioyed as a supplementar−y Sugar,andit was added at O8%
tothe brine solution on theeighth day cf fermentation.The stage ofsuga工 addition was taken as the
time when the favoIablelactic acid bacteria begin to predominateinthe brine solution of normalfermen・ ト′■
Tech.Bull= ⅩagawaAgr。Coll. 216
control,i..e。,39foIteSt and4.2for controllots of the experiments,but,aS the method of pH determjna・ tionitself showed alaIge deviation,the statisticalanalysis was not peIformed・
The acidityobtainedwiththeadditionofsupplementarysugarseemstobesu鍋cientforthepreservation(4) and forinhibiting the daIkeningOf the bIine solution(14).The factors whichinfluence the rate of feImen・ tation willbe studiedin the near future
S一丁MM■A R Y
(1)The addition of O8%glucose to the bIine畠01utiongaveaveryfavorablefermentationandproduced O.5%totalacidity(pH3”9)in about three months of fermentation of the green pickles with the Mission olives
(2)At the end of thIee mOnths of fermentation,the brine solution with added sugar reserved yet a COnSideIable sugar and thelactic fermentation seemed to be veIy aCtive at the stage
(3)It seemsto be necessary to studythe conditions a任ecting the favoIable‘rate of the fermentation underJapanese conditions
A(〕鼠N(〉Ⅵ7I」一既DGM.ENT
The authors wishto express theiISinceIe thanks toprof.Sin(itiroKAWAMURA,LaboratoryofBiological Chemistry,this College,for his helpfulsuggestionsinthis work
王一IT重:RÅ甘口R署CIT夏雲D A符αJβざ㌢βαJ5〃C・β・坤α乃./査ぶ.γ¢衰椚,鵡B,43フ (1952);C.A,48,4640e(1954). (9)ApT,F.S.:爪先点′■0∂よoJ曙よ.γα,20,415(195⊥);C. A,46,9227i(1952)・ (10)CRUESS,W.Ⅴ∴」拘〟査ねP′・od〝C≠一SJ,17,(1),1 (193フ) (lユ)D8LMOUZOS,,.G・,SrADMAN,FりH,VAUGHN, R、・H。:.Jい4gr,ダ00d Cカβ∽い,1,333(1953)・ (12)IzQUIERDO TAMAYO,A・:Grasasy aceiies,3,
79(1952);C.Aけ,47,12692g(1953).
(13)BoRBOLLA Y ALCALA,J.M.r R・DE LA, G6MEZHERRERA,C,GuTI宜RRl三ZG.QuIJANO, R:A柁αねぷγβαJぶクCり5ゆ朗.カ.ざ.γ ¢α∠∽,47遊, 515(1951);C…A・,46,7248c(1952) (14)MERZARI,A小H,MoLINA,J。S:Rev.aYgen− Jま〝ααgγ0〃,15,225(1948);CA,43,5511c (1949) (l)KATAKURA,K,NARASAKI,T.:Teck Bull 物仰α4許Cβ〟−,7,93(1955). (2)CRUESS,W.Ⅴ∴Ca14f.Agr.Exp.Sta,Bull 498,ユ(193Q). (3)JACOBS,M・B:r鹿C如戒,S如〃〃d7セcゐ乃OJ呼一γ 〃/爪〉Odα乃dダ0〃d動・Od〝C妬1918−26,NewYoIk, InterSCieれCePublisbeIS’1ncい,(ユ951). (4)VAUGHN,RH.,I)ouGLAS,H”C。,GzLILLAND, J・R、:CαJ≠/・Agタ・.及ゆ5fα,助〃678,3(1943) (5)IzQUIERかO TAMAYO,A.:α・α5〃.5∴γαCβ去ねs,4, 169(1953);C小Aリ48,⊥0251i(1954). (6)ⅩArAXURA,Ⅹり,NARASAXJ,T.,:Tcch.,BuH 勒gαぴαAg㌢■Co〃,6,1(1954) (フ)CuBAS ALVAREZ,JlA:Analesfdcfdrm.y 蝕叩め‰【肋〝〝〃CJ.∽α.γ0㌢・Sα〝肋㌢(0ざ,2,219 (1951);C.A,鯛,3589h(1954). (8)FERNAユヾDEZD‡EZ,M,JリGoNZAIEZPELl王SSO,
Fい,BoRBOLLA Y ALCALA,,.M“Rh DEI.A:
Vol・7,No。3(⊥956) オリブ果実利用に関する基礎的研究