Attitudini tecnologiche di batteri lattici starter per la fermentazione di olive verdi da mensa

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Abstract

[automatically translated] The main characteristics for lactic acid bacteria to be used starter as cultures for table olive production includes the capacity to grow in the presence of high Concentrations of sodium chloride (NaCl) and phenols and at low temperatures. These bacteria have to show to homolactic fermentation for carbohydrates and the ability for a rapid acidification of Brines. Other important traits for strain selection are Represented by the expression of β-glucosidase enzymes, antimicrobial substances and flavoring metabolites. Lactobacillus plantarum and Lactobacillus pentosus are frequently employed starter as for table olives. Recently, lactobacilli / enterococci mixed starter cultures sono stati used for this type of Fermentations, but the utilization of enterococci is strongly limited for the possible presence of transferable factors of antibiotic resistance.
Original languageItalian
Pages (from-to)44-55
Number of pages12
JournalIndustrie Alimentari
Volume48
Publication statusPublished - 2009

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

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