Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture.

@article{Benincasa2015PhenolicTA,
  title={Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture.},
  author={Cinzia Benincasa and Serena Muccilli and Margherita Amenta and Enzo Perri and Flora V. Romeo},
  journal={Food chemistry},
  year={2015},
  volume={186},
  pages={271-6}
}
In this paper, four different olive cultivars from Southern Italy, Carolea, Cassanese, Nocellara del Belice, Nocellara Messinese table olives, produced according to traditional fermentation processes, were evaluated with the aim of assessing the effect of selected starter cultures on growth of bacterial population and on olive phenols during fermentation. Only Cassanese and Nocellara del Belice inoculated samples reached a safe pH value under 4.6 after 90 days while maintaining it until the end… CONTINUE READING

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