Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

In the present study, the β-glucosidase positive strain Lactobacillus plantarum F3. 3 was used as starter during the fermentation of Sicilian table olives (Nocellara Etnea cultivar) at two different salt concentrations (5 and 8%), in order to accelerate the debittering process. The latter was monito...

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Bibliographic Details
Main Authors: Alessandra Pino, Amanda Vaccalluzzo, Lisa Solieri, Flora V. Romeo, Aldo Todaro, Cinzia Caggia, Francisco Noé Arroyo-López, Joaquin Bautista-Gallego, Cinzia L. Randazzo
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-02-01
Series:Frontiers in Microbiology
Subjects:
NaCl reduction
microbial debittering
starter cultures
healthy olives
molecular approach
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2019.00174/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2019.00174/full

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