The main purpose of the diploma thesis was to study different processing technologies applied to table olive and their impact to the sensory properties of the final product. Olives are one of the few fruit species that are not suitable for immediate consumption without prior processing. Due to the content of glycosylated secoiridoid biophenol oleuroepin, olives are bitter, tart and inedible. As a result, a number of technological processes have been developed around the world to debitter olive fruit. By applying a suitable technological process, we can influence the sensory quality and acceptability of the final product. The debittering procedures differ mainly in the use of sodium hydroxide, salt mixtures and starter cultures. Data from the literature prove that salt concentration affects the balance between yeasts and lactic acid bacteria during lactic acid fermentation. The balance between these microorganisms is crucial, as they are responsible for the technologically appropriate course of fermentation. Besides that, dedicated starter cultures are increasingly used in the industry, which allow the manufacturer better control over the fermentation process and thus less possible errors and better sensory properties.
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