Caracterización Microbiológica y Modelado del Proceso de Fermentación en la Producción de Aceitunas Negras Naturales

Abstract

The aims of the work were to isolate and typify the microorganisms from natural black olives fermentation and to develop a neural system as a predictive tool of the process. Microorganisms were isolated by specific culture media. Gram negative bacterias were typified with IMViC and yeasts with API 32 C AUX battery kits. The model that represents the dynamics of the process was developed by a neural system with back propagations structure and trained with the physico-chemical data of the process. The microbial flora consisted mainly of yeast of which Candida lambica and Pichia farinosa were identified. Gram negative bacterias Escherichia sp, Klebsiella sp y Salmonella sp were not detected. The neural network model obtained allows, with the experimental data used as network trainer, the fermentative process simulation