Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters

Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters

Fermented foods such as table olives are produced through a spontaneous process that has been improved over the years, ensuring the safety and quality of the final product. The aim of the present work was to study the action of starter cultures of lactic acid bacteria (<i>Lacticaseibacillus rh...

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Bibliographic Details
Main Authors: Despina Vougiouklaki, Sophia Letsiou, Iliana Mavrokefalidou, Efstathia Tsakali, Simen Akkermans, Jan F. M. Van Impe, Dimitra Houhoula
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Fermentation
Subjects:
Kalamata olives
lactic acid bacteria
starter cultures
olive fermentation
Greek-style fermentation
microbiological analysis
Online Access:https://www.mdpi.com/2311-5637/10/1/53

Internet

https://www.mdpi.com/2311-5637/10/1/53

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