Assessment of Starters of Lactic Acid Bacteria and Killer Yeasts: Selected Strains in Lab-Scale Fermentations of Table Olives (<i>Olea europaea</i> L.) cv. <i>Leccino</i>

Assessment of Starters of Lactic Acid Bacteria and Killer Yeasts: Selected Strains in Lab-Scale Fermentations of Table Olives (<i>Olea europaea</i> L.) cv. <i>Leccino</i>

Olives debittering, organoleptic quality and safety can be improved with yeasts and lactic acid bacteria (LABs) selected strain starters, that allow for better fermentation control with respect to natural fermentation. Two selected killer yeasts (<i>Wickerhamomyces anomalus</i> and <i...

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Bibliographic Details
Main Authors: Grazia Federica Bencresciuto, Claudio Mandalà, Carmela Anna Migliori, Giovanna Cortellino, Maristella Vanoli, Laura Bardi
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Fermentation
Subjects:
table olives
fermentation
starter cultures
killer yeasts
lactic acid bacteria
Online Access:https://www.mdpi.com/2311-5637/9/2/182

Internet

https://www.mdpi.com/2311-5637/9/2/182

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