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The purpose of this paper is to demonstrate that the date 776 B.C. as the beginning of the ancient Olympic Games should be regarded with extreme caution. Tradition holds that the foot-race was the only event held at Olympia from 776 to 724 B.C. and that chariot racing was introduced at the year 680 B.C., but this is highly unlikely. The archaeological evidence clearly indicates that chariot-races were held at Olympia long before and after the 776 B.C. date. Pindar’s statement that from the very beginning the contests were many, including chariot- -races, is closer to the truth. It appears that Pausanias statement is not very convincing, since the Greek nobility of the period was a cavalier one, and it seems unlikely that a hippic event was introduced as late as 680 B.C. The evidence shows that chariot-races were part of the Olympic Games since their early beginnings, were always aristocratic in nature, very exciting and dangerous. This proposition, that is, the existence of chariot-races in the early Greek Games found support from the material evidence not only from Olympia but from many other Greek districts and regions as well.
The production of Greek-style natural black table olives remains an empirical process relying on spontaneous fermentation despite its economic significance. For this reason producers often resort to increased NaCl concentration of the brine to secure quality of the product. In this study we employ two lactic acid bacteria Leuconostoc mesenteroides subsp. mesenteroides Lm139 and Lactobacillus pentosus DSM 16366 as starters in separate laboratory low salinity fermentations of “Kalamon” cultivar olives, processed according to the Greek-style method. L. mesenteroides subsp. mesenteroides Lm139 was previously isolated from Kalamon olives laboratory spontaneous fermentations, while L. pentosus DSM 16366 was isolated from fermenting green olives prepared according to the Spanish-style method. Spontaneous olives fermentation was also performed as a control. Microbiological and physicochemical analyses of the brines revealed that the use of the starters had a significant effect on the olives fermentation, leading to a faster acidification due to the more efficient consumption of soluble sugars in the brines. The final pH value reached by each starter culture used indicates a successful lactic fermentation. The production of lactic acid by the starters and the concomitant drop of the pH value proved to inhibit enterobacteria in a shorter period of time compared to the spontaneous fermentation. Concluding, the use of either of the two lactic acid bacteria as starters in Greek-style Kalamon olives fermentation could lead to a more controllable fermentation at lower salinities. The resulting product could be of higher quality with extended shelf-life while being at the same time safer for the consumer.
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