Use of Different Nutrients to Improve the Fermentation Performances of <i>Lactiplantibacillus pentosus</i> OM13 during the Production of Sevillian Style Green Table Olives

Use of Different Nutrients to Improve the Fermentation Performances of <i>Lactiplantibacillus pentosus</i> OM13 during the Production of Sevillian Style Green Table Olives

The aim of this study was to evaluate the fermentation performance of the commercial starter <i>Lactiplantibacillus pentosus</i> OM13 with four nutrients (A, B, C, and D) that differed in the following ingredients: starch, sugars, maltodextrin, inactivated yeast, inactivated yeast rich i...

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Bibliographic Details
Main Authors: Antonio Alfonzo, Vincenzo Naselli, Raimondo Gaglio, Luca Settanni, Onofrio Corona, Francesco La Croce, Paola Vagnoli, Sibylle Krieger-Weber, Nicola Francesca, Giancarlo Moschetti
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Microorganisms
Subjects:
table olives
start culture
lactic acid bacteria
nutrient
volatile organic compounds
Online Access:https://www.mdpi.com/2076-2607/11/4/825

Internet

https://www.mdpi.com/2076-2607/11/4/825

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