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Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culture
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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Table olives Fernentation Lactobacillus pentosus Physico-chemical Microbilogical Mediterranean diet
Contexto Educativo
Citação
PINTADO, Cristina Miguel [et al.] (2006) - Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culture. In Second International Olivebioteq 2006: proceedings. Vol II, p. 533-536.