Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culture

Pintado, Cristina Miguel; Catulo, Luís; Peres, Maria de Fátima; Peres, Cidália; Brito, M.

http://hdl.handle.net/10400.11/8465

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Authors

Pintado, Cristina Miguel

Catulo, Luís

Peres, Maria de Fátima

Peres, Cidália

Brito, M.

Abstract(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.

Keywords

Table olives Fernentation Lactobacillus pentosus Physico-chemical Microbilogical Mediterranean diet

URI

http://hdl.handle.net/10400.11/8465

Citation

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.