Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

Twenty-seven Lactobacillus pentosus strains, and the undefined starter for table olives from which they were isolated, were characterised for their technological properties: tolerance to low temperature, high salt concentration, alkaline pH, and olive leaf extract; acidifying ability; oleuropein deg...

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Detalles Bibliográficos
Autores principales: Paba, Antonio, Chessa, Luigi, Daga, Elisabetta, Campus, Marco, Bulla, Monica, Angioni, Alberto, Sedda, Piergiorgio, Comunian, Roberta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073759/
https://www.ncbi.nlm.nih.gov/pubmed/32012829
http://dx.doi.org/10.3390/foods9020135

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073759/
https://www.ncbi.nlm.nih.gov/pubmed/32012829
http://dx.doi.org/10.3390/foods9020135

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