Browsing by Author "Brito, M."
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- Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culturePublication . Pintado, Cristina Miguel; Catulo, Luís; Peres, Maria de Fátima; Peres, Cidália; Brito, M.Modern large-scale production of fermented foods i focused on the use of defined stain starter systems to ensure consistency and quality in the final product. In Spanish-styles green olives process, initial conditions are usually somewhat restrictivefor the growth of desirable microorganisms.