The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application.

@article{Servili2006TheUO,
  title={The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application.},
  author={Maurizio Servili and Luca Settanni and Gianluca Veneziani and Sonia Esposto and Ombretta Massitti and Agnese Taticchi and Stefania Urbani and Gian Francesco Montedoro and Aldo Corsetti},
  journal={Journal of agricultural and food chemistry},
  year={2006},
  volume={54 11},
  pages={3869-75}
}
Fifty lactobacilli isolated from black table olive brines were evaluated for their salt tolerance, resistance to oleuropein and verbascoside, and ability to grow in modified filter-sterilized brines. A strain of Lactobacillus pentosus was selected and used as a starter to ferment, in pilot plant, black olives (Itrana and Leccino cv.) in brines modified for pH, carbohydrate, and growth factor concentrations, at 28 degrees C. The temperature-controlled fermentation of Leccino cv. olives resulted… CONTINUE READING
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