Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives
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- 作者：Alessandra Martoranaa ; Antonio Alfonzoa ; Raimondo Gaglioa ; Luca Settannia ; Onofrio Coronaa ; Francesco La Croceb ; Paola Vagnolic ; Tiziano Carusoa ; Giancarlo Moschettia ; Nicola Francescaa ; nicola.francesca@unipa.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Lactic acid bacteria ; Yeasts ; Nocellara del Belice table olives ; Starter culture ; Lactobacillus pentosus OM13 ; Acclimatization ; Nutrient adjuvant ; Lactic acid
- 刊名：Food Microbiology
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：61
- 期：Complete
- 页码：150-158
- 全文大小：1303 K
文摘
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The codes IOP1, IOP2 and IOP3 refer to the experimental trials; the codes C1 and C2 refer to the control tri.
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Effects of acclimatization of cells and nutrient adjuvants on table olive fermentation.
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Nutrient adjuvants and cell acclimatization as a valuable method to shorten brine acidification.
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Use of acclimatization to improve consistently safety and sensory quality of fermented olives.