Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of <i>Lactiplantibacillus pentosus</i> OM13 during the Production of Nocellara del Belice Table Olives

Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of <i>Lactiplantibacillus pentosus</i> OM13 during the Production of Nocellara del Belice Table Olives

The use of selected strains of lactic acid bacteria is necessary to produce fermented table olives with high hygiene and quality standards at the industrial level. A current tendency is the use of fermentation adjuvants (nutrients and activators) that can satisfy the nutritional needs of starter str...

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Bibliographic Details
Main Authors: Antonio Alfonzo, Nicola Francesca, Vincenzo Naselli, Raimondo Gaglio, Onofrio Corona, Venera Seminerio, Luca Settanni, Francesco La Croce, Giancarlo Moschetti
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Fermentation
Subjects:
acidification
fermentation
lactic acid bacteria
sensory analysis
sevillian style
volatile organic compounds
Online Access:https://www.mdpi.com/2311-5637/9/7/634

Internet

https://www.mdpi.com/2311-5637/9/7/634

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