Reducing the Bloater Spoilage During Lactic Fermentation of Moroccan Green Olives

Zahra Lamzira1, Abdeslam Asehraou1*, Dulce Brito2, Manuella Oliveira2, Mohamed Faid3 and Cidalia Peres2

Laboratory of Applied Microbiology, Department of Biology, Faculty of Sciences, University of Mohamed 1st, B.P. 524, 60 000 Oujda, Morocco

2Instituto Nacional de Investigação Agrária e das Pescas, Apt. 127, P-2780 Oeiras, Portugal
3Hassan II Institute of Agronomy and Veterinary Medicine, Department of Food Engineering and Technology, B.P. 6202, Rabat-Instituts, Rabat, Morocco

Article history:

Received January 11, 2005
Accepted June 17, 2005

Key words:

green olives, fermentation, bloater spoilage, Lactobacillus plantarum, yeasts


The process of natural lactic fermentation of green olives is too long and usually associated with several types of olive deteriorations, mainly the »bloater spoilage«. The control of pH and salt level in brine, a practice mostly used in the olive industry, is not sufficient to avoid these problems. The main objective of this work is the control of the fermentation process in order to reduce the duration of the process and the olive spoilage incidence. Therefore, some Moroccan green olives were alkali-treated and brined at 5 % NaCl. The controlled fermentation was carried out by adjusting pH, by inoculation with Lactobacillus plantarum I159 and the addition of potassium sorbate (0.05 % brine). The results showed a rapid development of lactic fermentation with a remarkable reduction in »bloater spoilage«, without affecting the organoleptic properties, colour and texture of the final product.

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