Lactic acid bacteria in table olive fermentations
The paper reviews the characteristics for the lactic acid bacteria (LAB) growth in the three main table olive types in the international trade. The only typical spontaneous lactic process is that followed in the Spanish-style green olives. The growth of LAB throughout storage in brine of ripe olives...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1997-10-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/806 |