Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.

@article{Aponte2012UseOS,
  title={Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.},
  author={Maria Aponte and Giuseppe Blaiotta and Francesco La Croce and Agata Mazzaglia and Vittorio Farina and Luca Settanni and Giancarlo Moschetti},
  journal={Food microbiology},
  year={2012},
  volume={30 1},
  pages={8-16}
}
The present work presents a successful attempt to achieve an enhanced and more predictable fermentation process in Spanish-style green olive technology by selection and use of autochthonous starter cultures. During the first phase of this work, two Spanish-like fermentations of green table olives of cultivar (cv) "Nocellara del Belice", coming from irrigated and not irrigated fields, were monitored, in order to highlight the best agricultural conditions for drupe production and to isolate… CONTINUE READING
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