Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives

Food Microbiology

Volumn 27, Issue 6, 2010, Pages 731-740

  Hurtado, Albert ^a   Reguant, Cristina ^a   Bordons, Albert ^a   Rozès, Nicolas ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Candida diddensiae; Fermentation; GTG5 Rep PCR; Lactobacillus pentosus; Lactobacillus plantarum; Naturally green olives; Starter

Indexed keywords

PROBIOTIC AGENT;

ANTIBIOSIS; ARTICLE; BACTERIAL COUNT; CANDIDA; ENTEROBACTERIACEAE; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; MICROBIOLOGY; OLIVE TREE; PH; PHYSIOLOGY; TASTE;

ANTIBIOSIS; CANDIDA; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; OLEA; PROBIOTICS; TASTE;

BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA DIDDENSIAE; ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; OLEACEAE;

EID: 77954085263     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.03.006     Document Type: Article

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