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Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation
The first report dealing with the presence of E. casseliflavus in table olive brines and their utilization as starter culture is reported, with results obtained when both cultures of lactic acid bacteria were applied sequentially with 1day delay.
Utilization at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation.
Results obtained throughout three consecutive seasons demonstrated that utilization at high pH of starter cultures of lactobacilli is feasible, provided that the inoculum size takes into account the initial low survival.
Biochemical Changes in Phenolic Compounds during Spanish-Style Green Olive Processing
Phenolic compounds have been determined by HPLC in the flesh of olives and brines of two cultivars (Manzanilla and Hojiblanca) during Spanish-style green olive processing. The NaOH treatment
Table Olives: Varieties and Variations
Publisher Summary Table olives are the products prepared from sound fruits of the cultivated olive tree. Table olive production was initially restricted to the producing regions, mainly around the
Chemical Composition of Fermented Green Olives: Acidity, Salt, Moisture, Fat, Protein, Ash, Fiber, Sugar, and Polyphenol
Publisher Summary Of fermented green olives, alkali-treated green olives in brine, also known as “Spanish-style green olives” or “pickled green olives,” are the most widely distributed and
Comparative study on chemical changes in olive juice and brine during green olive fermentation.
Changes in physicochemical characteristics, substrate depletion, and product formation during fermentation were followed in both brine and olive juice in order to achieve a complete knowledge of
Chemical profile of industrially fermented green olives of different varieties
Over 160 fermented brines, from green olives of Manzanilla, Hojiblanca, and Gordal varieties processed in five companies in two consecutive seasons, were analysed for physicochemical characteristics,
Vitamin content and amino acid composition of pickled garlic processed with and without fermentation.
In the case of the fermented product, usage of the corresponding fermentation brine plus refrigerated storage was also assayed as the packing/preservation method and was found to give the best result from a nutritional standpoint.
Nutritional composition of commercial pickled garlic
Pickled garlic from five Spanish companies was analysed for physicochemical characteristics, proximate composition, ascorbic acid, thiamine, riboflavin, α-tocopherol, and amino acid contents. The