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3. Romeo, F.; Poiana, M. 2007. “Ability of commercially available Lactobacillus strains asstarter in brining and debittering of table olives”. Acta Alimentaria, 36:49-60.The adaptation to brining conditions of 20 strains of Lactobacilli were tested. At 6% of salt all the strains in 72hrs brought the pH at values of 4. At higher salt concentration (10%) only some of the strains showed this ability.The ability to synthetise lactic acid was tested at different salt concentration of the mean. The lactic acid wasquantified by HPLC analyses and at halophilic conditions (8-10% of salt) six strains showed a good ability. Theglucosidic activity tested on a synthetic compound (p-nitrophenyl-β-D-glucopyranoside) screened the best lactobacillusstrains (20205 DSMZ, 20314 DSMZ and 104442 CIP). The ability to hydrolyse the oleuropein moleculewere tested and all of the strains selected showed good activity at low salt concentration and low oleuropein contentin the medium. This ability decrease drastically when the salt and oleuropein were higher. The best strainwas the 20205 DSMZ that, at low salt concentration in 120 hr, hydrolised more than 95% of oleuropein4. Romeo, F; De Luca, S.; Piscopo, A; Poiana, M. (2009). "Effects of post fermentation processingon the stabilization of naturally fermented green table olives (cv Nocellara etnea)" incorso di stampa su Food ChemistryIn the present work the effects of the thermal treatment on green table olives were evaluated as a method to controlenzymatic browning, to minimize the microorganism presence and to extend their shelf-life. However thistreatment is often responsible for colour alterations, development of off-flavours and unfavourable texturechanges. Moreover, the effect of different re-use of the natural brine of fermentation just like or post differenttreatments was investigated. Calcium treatment was suggested to maintain firmness. Firming effects obtainedfrom heat treatment combined with calcium treatment have been attributed to heat-activated pectin methylesteraseand/or to increased calcium diffusion into tissues at higher temperatures. The results derived from thisstudy will help in designing new processes which can be applied in table olive industry.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it168