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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Detalhes bibliográficos
Main Authors:	Despina Vougiouklaki, Sophia Letsiou, Iliana Mavrokefalidou, Efstathia Tsakali, Simen Akkermans, Jan F. M. Van Impe, Dimitra Houhoula
Formato:	Artigo
Idioma:	English
Publicado em:	MDPI AG 2024-01-01
Colecção:	Fermentation
Assuntos:	Kalamata olives lactic acid bacteria starter cultures olive fermentation Greek-style fermentation microbiological analysis
Acesso em linha:	https://www.mdpi.com/2311-5637/10/1/53

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