<i>Lactiplantibacillus plantarum</i> Used as Single, Multiple, and Mixed Starter Combined with <i>Candida boidinii</i> for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products

<i>Lactiplantibacillus plantarum</i> Used as Single, Multiple, and Mixed Starter Combined with <i>Candida boidinii</i> for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products

In this study, four different kinds of table olive fermentations belonging to <i>Olea europaea</i> L. Itrana cultivar were evaluated: A, spontaneous fermentation; B, fermentation with a single inoculum (<i>Lactiplantibacillus plantarum</i> B1); C, fermentation with multiple i...

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Bibliographic Details
Main Authors: Barbara Lanza, Sara Di Marco, Martina Bacceli, Maria Gabriella Di Serio, Giuseppina Di Loreto, Martina Cellini, Nicola Simone
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Fermentation
Subjects:
<i>Lactiplantibacillus plantarum</i>
<i>Candida boidinii</i>
<i>Olea europaea</i> L.
starter
table olives
lactic fermentation
Online Access:https://www.mdpi.com/2311-5637/7/4/239

Internet

https://www.mdpi.com/2311-5637/7/4/239

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