Gram Negative Bacteria Associated with Sloughing, a Softening of California Ripe Olives

Abstract

SUMMARY — A softening of olives, called “sloughing,” has occurred during the processing of California “ripe” olives for many years. The spoilage is characterized by the softening and ultimate sloughing of at least part of the skin and tissue from the pit of the olive. Control of the spoilage was accomplished largely by reducing the washing period from the customary four to a maximum of three days. The gram‐negative bacteria associated with the spoilage include species allocated to five different genera. Aerobacter, Escherichia, Paracolobactrum, Aeromonas, and Achromobacter. The characteristics of these bacteria, their ability to cause softening of olives, and the kinds of pectolytic enzymes they produce are described.