Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain

Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain

Improving the fermentation performance of starter strains used in the fermentation of table olives is a biotechnological solution of current interest to improve the quality characteristics of the final product. The aim of this study was to evaluate the use of Lactiplantibacillus pentosus OM13 as a s...

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Bibliographic Details
Main Authors: Antonio Alfonzo, Valentina Craparo, Rosario Prestianni, Vincenzo Naselli, Venera Seminerio, Antonino Pirrone, Francesco La Croce, Luca Settanni, Giancarlo Moschetti, Nicola Francesca
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Applied Food Research
Subjects:
Table olives
Lactic acid bacteria
Nutrients
Fermentation
Lactiplantibacillus pentosus
Acclimatisation
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502223000860

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http://www.sciencedirect.com/science/article/pii/S2772502223000860

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