TY - JOUR T1 - Microflora of table olive fermentation TT - Sofralık zeytin fermantasyonunun mikroflorası AU - Gündüz, Merve AU - Bekteş, Ahmet AU - Karabıyıklı Çiçek, Şeniz PY - 2025 DA - July Y2 - 2025 DO - 10.56833/gidaveyem.1704835 JF - Gıda ve Yem Bilimi Teknolojisi Dergisi JO - gidaveyem PB - GIDA VE YEM KONTROL MERKEZ ARAŞTIRMA ENSTİTÜSÜ MÜDÜRLÜĞÜ WT - DergiPark SN - 1303-3107 SP - 18 EP - 32 IS - 34 LA - en AB - Objective: Olive consumption has been showing an increasing trend in recent years due to the increasing interest in healthy and balanced nutrition. Olives are consumed in different ways such as table olives and olive oil. Fermentation of table olives is very important to remove bitterness and to produce safe table olives with appropriate sensory and biochemical properties and long shelf life. Table olive fermentation is carried out under spontaneous or controlled conditions. There are many microorganisms in the natural microflora of olives. When the studies are examined, it is generally seen that the dominant species are lactic acid bacteria such as Lactobacillus pentosus, Lactobacillus plantarum, yeasts such as Candida, Saccharomyces, Pichia and mould species such as Penicillium, Aspergillus. Therefore, table olive production is a very complex process due to the rich microflora diversity. Conclusion: In this review, general information about olive fruit and microorganisms involved in table olive fermentation are given. The effects of microorganisms on the organoleptic properties and biochemical properties of table olives during the fermentation period have been studied in detail. An important resource has been presented to researchers and industry working on table olives with this study. KW - Olive KW - spontaneous fermentation KW - starter culture KW - microflora N2 - Amaç: Son yıllarda sağlıklı ve dengeli beslenmeye artan ilgiden dolayı zeytin tüketimi artış eğilimi göstermektedir. Zeytin, sofralık zeytin ve zeytinyağı gibi farklı şekillerde tüketilmektedir. Sofralık zeytin fermantasyonu, acılığın giderilebilmesi, uygun duyusal ve biyokimyasal özelliklere sahip, raf ömrü uzun ve güvenli sofralık zeytin üretebilmek için oldukça önemlidir. Sofralık zeytin fermantasyonu, spontan veya kontrollü koşullarda gerçekleştirilmektedir. Zeytinin doğal mikroflorasında çok sayıda mikroorganizma bulunmaktadır. Yapılan çalışmalar incelendiğinde genel olarak baskın türlerin Lactobacillus plantarum, Lactobacillus pentosus gibi laktik asit bakterilerinden, Candida, Saccharomyces, Pichia gibi mayalardan ve Penicillium, Aspergillus gibi küf türlerinden oluştuğu görülmektedir. Dolayısıyla, sofralık zeytin üretimi sahip olduğu zengin mikroflora çeşitliliğinden dolayı oldukça kompleks bir süreçtir. Sonuç: Bu derleme çalışmasında zeytin meyvesi ve sofralık zeytin fermantasyonunda rol oynayan mikroorganizmalar hakkında genel bilgiler verilmektedir. 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