Application of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii

International Journal of Food Microbiology

Volumn 95, Issue 2, 2004, Pages 157-168

  Tsapatsaris, S ^a   Kotzekidou, P ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Central composite design; Debaryomyces hansenii; Lactobacillus plantarum; Maximum specific growth rate; Olive juice fermentation; Response surface methodology

Indexed keywords

CALCIUM ACETATE; CALCIUM LACTATE; SODIUM CHLORIDE;

ACIDITY; AEROBIC FERMENTATION; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; DEBARYOMYCES HANSENII; FUNGAL STRAIN; GROWTH RATE; INOCULATION; IONIC STRENGTH; LACTOBACILLUS PLANTARUM; MIXED CELL CULTURE; NONHUMAN; OLIVE; PH MEASUREMENT; RESPONSE SURFACE METHOD; SPECIES COMPARISON;

ACETATES; CALCIUM COMPOUNDS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; LACTATES; LACTOBACILLUS; MATHEMATICS; OLEA; OSMOLAR CONCENTRATION; POTASSIUM CHLORIDE; SACCHAROMYCETALES; SODIUM CHLORIDE; TEMPERATURE; TIME FACTORS;

DEBARYOMYCES; DEBARYOMYCES HANSENII; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; OLEACEAE;

EID: 3343015933     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.02.011     Document Type: Article

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