Use of Starter Cultures in Olives: A Not-Correct Use Could Cause a Delay of Performances

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：webgame1209327274

【摘要】

：

The role of lactic acid bacteria for a correct course of fermentation of table olives has been extensively reviewed and it is a common idea that the inoculum of

【作者】

：

Marianne Perricone Maria Rosar

【机构】

：

DepartmentofAgriculture

【出处】

：

食品与营养科学(英文)

【发表日期】

：

2013年7期

【关键词】

：

OLIVES LACTIC Acid Bacteria Yeasts DELAY in Fermentation STARTER Olives Lactic A

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The role of lactic acid bacteria for a correct course of fermentation of table olives has been extensively reviewed and it is a common idea that the inoculum of selected strains could exert a strong benefit for product quality;however, the basic assumptio

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