Reducing the bloater spoilage incidence in fermented green olives during storage
Fermented green olives of the variety “Picholine” were brined in 5% NaCl solutions, which were adjusted to pH 4.00 and 5.00 with lactic acid. Potassium sorbate was added to the brine at 0.05 % and the assays were inoculated with Lactobacillus plantarum strain I159, and Pichia anomala strains S18 fro...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2002-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/325 |