<i>Cobrançosa</i> Table Olive Fermentation as per the Portuguese Traditional Method, Using Potentially Probiotic <i>Lactiplantibacillus pentosus</i> i106 upon Alternative Inoculation Strategies

<i>Cobrançosa</i> Table Olive Fermentation as per the Portuguese Traditional Method, Using Potentially Probiotic <i>Lactiplantibacillus pentosus</i> i106 upon Alternative Inoculation Strategies

Spontaneous fermentation of table olives, as per a traditional Mediterranean process, is still performed empirically; hence, final product quality is somewhat unpredictable. Our main goal was to validate an endogenous (potentially probiotic) lactic acid bacterium strain in <i>Cobrançosa</i&...

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Bibliographic Details
Main Authors: Joana Coimbra-Gomes, Patrícia J. M. Reis, Tânia G. Tavares, Afonso A. Silva, Eulália Mendes, Susana Casal, Francisco Xavier Malcata, Angela C. Macedo
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Fermentation
Subjects:
table olives
lactic acid bacteria
probiotics
fermentation
starter culture
microbiological profiles
Online Access:https://www.mdpi.com/2311-5637/9/1/12

Internet

https://www.mdpi.com/2311-5637/9/1/12

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