Changes in the amino acid composition of green olive brine due to fermentation by pure culture of bacteria

Journal of Food Science

Volumn 65, Issue 6, 2000, Pages 1022-1027

  Montano A ^a   Sanchez A H ^a   De Castro, A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Amino acids; Enterobacteriaceae; Fermentation; Lactic acid bacteria; Olives

Indexed keywords

ALANINE; AMINO ACID METABOLISM; ARGININE; BRINE; FERMENTATION; GENETIC STRAIN; GLYCINE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INOCULATION; OLIVE;

ENTEROBACTER CLOACAE; LACTOBACILLUS PENTOSUS; LEUCONOSTOC MESENTEROIDES;

EID: 0033764205     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb09410.x     Document Type: Article

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