Application of mixed starter culture for table olive production
The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous fermentation has some disadvantages, such as the formation of defects in the end product due to the activities of undesirable microorganisms. The use of starter cultures could be a promising option to...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2021-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1883 |