What the study found
The study found that partial replacement of sodium chloride with potassium chloride in fermented Nabali Baladi olives changed the yeast community and was associated with higher total phenolic content, total flavonoid content, and antioxidant activity. Yeast was the main microorganism found, and lactic acid bacteria were absent in the available summary.
Why the authors say this matters
The authors conclude that replacing NaCl with KCl may improve the functional properties of fermented olives while reducing their sodium content. The study suggests that a 5% NaCl + 5% KCl brine for 90 days gave the most favorable results.
What the researchers tested
The researchers fermented green Nabali Baladi olives from Jordan using the traditional Jordanian method and five brine solutions with different NaCl and KCl concentrations. They measured yeast, lactic acid bacteria, and total bacterial counts, identified purified yeast isolates by sequencing the 26S rDNA region, and assessed total phenolic content, total flavonoid content, and antioxidant activity using DPPH and ABTS free-radical scavenging assays.
What worked and what didn't
Yeast was the predominant microorganism across the fermentations, and lactic acid bacteria were not detected. Candida was predominant in 10% NaCl brine, while Saccharomyces was most prevalent in mixed or KCl-rich brines; newly identified Candida species were involved in the process. By day 90, total phenolic content, total flavonoid content, and antioxidant activities increased significantly, with the strongest results in the 5% NaCl + 5% KCl brine.
What to keep in mind
The summary does not provide detailed limitations beyond the specific olive type, traditional fermentation method, and Jordanian setting. The findings are based on one fermentation system and the brine conditions described in the abstract.
Key points
- Yeast, not lactic acid bacteria, was the main microorganism detected in the fermented olives.
- Partial NaCl replacement with KCl changed the dominant yeast groups from Candida in NaCl-rich brine to Saccharomyces in mixed or KCl-rich brines.
- Total phenolic content, total flavonoid content, and antioxidant activity increased by day 90 of fermentation.
- The 5% NaCl + 5% KCl brine produced the most favorable microbial and phytochemical results.
- The authors say KCl replacement may reduce sodium content while improving functional properties.
Disclosure
- Research title:
- Partial KCl replacement changed fermentation microbes and increased antioxidant measures
- Authors:
- Ghadeer Othman, Iman F. Mahmoud, Zaher Al-Bashabsheh, Dana A. Alomari, Heba D. Karasneh, Leen N. Ali
- Institutions:
- Al al-Bayt University, Petra University, Petra University, Philadelphia University, Philadelphia University
- Publication date:
- 2026-02-25
- OpenAlex record:
- View
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