Lactobacillus pentosus DSM 16366 starter added to brine as freeze-dried and as culture in the nutritive media for Spanish style green olive production

Grasas y Aceites

Volumn 59, Issue 3, 2008, Pages 234-238

  Peres, Cidália ^a   Catulo, Luis ^a   Brito, Dulce ^a   Pintado, Cristina ^a  

^a Instituto Nacional de Investigacao Agraria e das Pescas   (Portugal)

Author keywords

Fermentation; Lactobacillus pentosus; Olea europaea; Olives; Starter culture

Indexed keywords

ENTEROBACTERIACEAE; FERMENTORS; LACTIC ACID FERMENTATION; LACTOBACILLUS PENTOSUS; OLEA EUROPAEA; OLIVES; STARTER CULTURES;

FERMENTATION;

BRINES;

ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS PENTOSUS; OLEA EUROPAEA; OLEACEAE;

EID: 54149095117     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

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