Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production
The present research aimed at determining the optimal conditions for the lactic acid fermentation of green Spanish-style table olives. The work is a follow-up, and focuses on the performance of the commercial starter strain Lactobacillus pentosus OM13 by applying an acclimatization step and the addi...
Main Authors: | , , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Consejo Superior de Investigaciones Científicas
2018-09-01
|
Series: | Grasas y Aceites |
Subjects: | |
Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1733 |