Publicação
Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culture
| Resumo: | Modern large-scale production of fermented foods i focused on the use of defined stain starter systems to ensure consistency and quality in the final product. In Spanish-styles green olives process, initial conditions are usually somewhat restrictivefor the growth of desirable microorganisms. |
|---|---|
| Autores principais: | Pintado, Cristina Miguel |
| Outros Autores: | Catulo, Luís; Peres, Maria de Fátima; Peres, Cidália; Brito, M. |
| Assunto: | Table olives Fernentation Lactobacillus pentosus Physico-chemical Microbilogical Mediterranean diet |
| Ano: | 2006 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Castelo Branco |
| Idioma: | inglês |
| Origem: | Repositório Científico do Instituto Politécnico de Castelo Branco |
| Resumo: | Modern large-scale production of fermented foods i focused on the use of defined stain starter systems to ensure consistency and quality in the final product. In Spanish-styles green olives process, initial conditions are usually somewhat restrictivefor the growth of desirable microorganisms. |
|---|