Reducing the Bloater Spoilage During Lactic Fermentation of Moroccan Green Olives

Reducing the Bloater Spoilage During Lactic Fermentation of Moroccan Green Olives

The process of natural lactic fermentation of green olives is too long and usually associated with several types of olive deteriorations, mainly the »bloater spoilage«. The control of pH and salt level in brine, a practice mostly used in the olive industry, is not sufficient to avoid these problems....

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Hlavní autoři: Zahra Lamzira, Dulce Brito, Manuella Oliveira, Mohamed Faid, Cidalia Peres, Abdeslam Asehraou
Médium: Článek
Jazyk:English
Vydáno: University of Zagreb Faculty of Food Technology and Biotechnology 2005-01-01
Edice:Food Technology and Biotechnology
Témata:
green olives
fermentation
bloater spoilage
Lactobacillus plantarum
yeasts
On-line přístup:http://hrcak.srce.hr/file/162947

Internet

http://hrcak.srce.hr/file/162947

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