Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives

The aim of this study was to evaluate the fermentation performance of the commercial starter Lactiplantibacillus pentosus OM13 with four nutrients (A, B, C, and D) that differed in the following ingredients: starch, sugars, maltodextrin, inactivated yeast, inactivated yeast rich in amino acids, inac...

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Detalles Bibliográficos
Autores principales: Alfonzo, Antonio, Naselli, Vincenzo, Gaglio, Raimondo, Settanni, Luca, Corona, Onofrio, La Croce, Francesco, Vagnoli, Paola, Krieger-Weber, Sibylle, Francesca, Nicola, Moschetti, Giancarlo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10146404/
https://www.ncbi.nlm.nih.gov/pubmed/37110248
http://dx.doi.org/10.3390/microorganisms11040825

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10146404/
https://www.ncbi.nlm.nih.gov/pubmed/37110248
http://dx.doi.org/10.3390/microorganisms11040825

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