4 Páginas; 1 Figuraeasts play an important role in the food and beverage industry, especially in products such as bread, wine, and beer, among many others. However, their use as a starter in table olive processing has not yet been studied in detail. The candidate yeast strains should be able to dominate fermentation, together with lactic acid bacteria, but should also provide a number of beneficial advantages. Technologically, yeasts should resist low pH and high salt concentrations, produce desirable aromas, improve lactic acid bacteria growth, and inhibit spoilage microorganisms. Nowadays, they are being considered as probiotic agents because many species are able to resist the passage through the gastrointestinal tract and show favorable...
The results of an experimental trial, carried out using a specifically prepared microbial starter, i...
The olive oil microbiota mainly consists of yeasts, which may positively or negatively affect the ph...
In this study, we examined Sicilian-style green olive fermentations upon the addition of Saccharomyc...
BACKGROUND: Table olive fermentation is an unpredictable process and frequently performed using trad...
Olives debittering, organoleptic quality and safety can be improved with yeasts and lactic acid bact...
The selection of yeasts intended as starters for table olives is a complex process, including a char...
The aim of this study was to evaluate the probiotic potential of 16 yeast strains previously isolate...
8 Figuras.-- 3 TablasIn this work, Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactoba...
The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous f...
The objective of this work was to improve the quality of thermally stabilized olive-based paste (ObP...
The purpose of this study was to explore the inoculated fermentation of cv. Kalamata natural black o...
13 Páginas.-- 4 Figuras.-- 3 TablasDifferent varieties of table olives have suitable morphological c...
The production of table olives is based on a relatively simple flow chart, including debittering an...
31 Páginas; 4 FigurasDirectly brined black table olives of Bosana variety are a traditional food pro...
Table olives are one of the most important fermented vegetables in the food industry because of thei...
The results of an experimental trial, carried out using a specifically prepared microbial starter, i...
The olive oil microbiota mainly consists of yeasts, which may positively or negatively affect the ph...
In this study, we examined Sicilian-style green olive fermentations upon the addition of Saccharomyc...
BACKGROUND: Table olive fermentation is an unpredictable process and frequently performed using trad...
Olives debittering, organoleptic quality and safety can be improved with yeasts and lactic acid bact...
The selection of yeasts intended as starters for table olives is a complex process, including a char...
The aim of this study was to evaluate the probiotic potential of 16 yeast strains previously isolate...
8 Figuras.-- 3 TablasIn this work, Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactoba...
The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous f...
The objective of this work was to improve the quality of thermally stabilized olive-based paste (ObP...
The purpose of this study was to explore the inoculated fermentation of cv. Kalamata natural black o...
13 Páginas.-- 4 Figuras.-- 3 TablasDifferent varieties of table olives have suitable morphological c...
The production of table olives is based on a relatively simple flow chart, including debittering an...
31 Páginas; 4 FigurasDirectly brined black table olives of Bosana variety are a traditional food pro...
Table olives are one of the most important fermented vegetables in the food industry because of thei...
The results of an experimental trial, carried out using a specifically prepared microbial starter, i...
The olive oil microbiota mainly consists of yeasts, which may positively or negatively affect the ph...
In this study, we examined Sicilian-style green olive fermentations upon the addition of Saccharomyc...