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...

وصف كامل

التفاصيل البيبلوغرافية
المؤلفون الرئيسيون:	Grazia Federica Bencresciuto, Claudio Mandalà, Carmela Anna Migliori, Giovanna Cortellino, Maristella Vanoli, Laura Bardi
التنسيق:	مقال
اللغة:	English
منشور في:	MDPI AG 2023-02-01
سلاسل:	Fermentation
الموضوعات:	table olives fermentation starter cultures killer yeasts lactic acid bacteria
الوصول للمادة أونلاين:	https://www.mdpi.com/2311-5637/9/2/182

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