Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them. After fermentation (65 days), their volatile pr...

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Detalles Bibliográficos
Autores principales: Benítez-Cabello, Antonio, Rodríguez-Gómez, Francisco, Morales, M. Lourdes, Garrido-Fernández, Antonio, Jiménez-Díaz, Rufino, Arroyo-López, Francisco Noé
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723112/
https://www.ncbi.nlm.nih.gov/pubmed/31344875
http://dx.doi.org/10.3390/foods8080280

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723112/
https://www.ncbi.nlm.nih.gov/pubmed/31344875
http://dx.doi.org/10.3390/foods8080280

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