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

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Abstract

The main characteristics for lactic acid bacteria to be used as starter cultures for table olive production include the capacity to grow in presence of high concentrations of sodium chloride (NaCl) and phenols and at low temperatures. These bacteria have to show a 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 as starter for table olives. Recently, lactobacilli/enterococci mixed starter cultures have been used for this type of fermentations, but the utilization of enterococci is strongly limited for the possible presence of transferable factors of antibiotic resistance. The use of starter cultures in the fermentation of table olives determines the shortening of the process time.
Lingua originaleItalian
pagine (da-a)44-55
Numero di pagine12
RivistaIndustrie Alimentari
Volume48
Stato di pubblicazionePublished - 2009

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

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title = "Attitudini tecnologiche di batteri lattici starter per la fermentazione di olive verdi da mensa",
abstract = "The main characteristics for lactic acid bacteria to be used as starter cultures for table olive production include the capacity to grow in presence of high concentrations of sodium chloride (NaCl) and phenols and at low temperatures. These bacteria have to show a 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 as starter for table olives. Recently, lactobacilli/enterococci mixed starter cultures have been used for this type of fermentations, but the utilization of enterococci is strongly limited for the possible presence of transferable factors of antibiotic resistance. The use of starter cultures in the fermentation of table olives determines the shortening of the process time.",
keywords = "Lactobacillus plantarum, Sicilia, batteri lattici, olive da mensa",
author = "Giancarlo Moschetti and Luca Settanni and Nicola Francesca and Vincenzo Silvestri",
year = "2009",
language = "Italian",
volume = "48",
pages = "44--55",
journal = "Industrie Alimentari",
issn = "0019-901X",
publisher = "Chiriotti Editori",

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TY - JOUR

T1 - Attitudini tecnologiche di batteri lattici starter per la fermentazione di olive verdi da mensa

AU - Moschetti, Giancarlo

AU - Settanni, Luca

AU - Francesca, Nicola

AU - Silvestri, Vincenzo

PY - 2009

Y1 - 2009

N2 - The main characteristics for lactic acid bacteria to be used as starter cultures for table olive production include the capacity to grow in presence of high concentrations of sodium chloride (NaCl) and phenols and at low temperatures. These bacteria have to show a 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 as starter for table olives. Recently, lactobacilli/enterococci mixed starter cultures have been used for this type of fermentations, but the utilization of enterococci is strongly limited for the possible presence of transferable factors of antibiotic resistance. The use of starter cultures in the fermentation of table olives determines the shortening of the process time.

AB - The main characteristics for lactic acid bacteria to be used as starter cultures for table olive production include the capacity to grow in presence of high concentrations of sodium chloride (NaCl) and phenols and at low temperatures. These bacteria have to show a 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 as starter for table olives. Recently, lactobacilli/enterococci mixed starter cultures have been used for this type of fermentations, but the utilization of enterococci is strongly limited for the possible presence of transferable factors of antibiotic resistance. The use of starter cultures in the fermentation of table olives determines the shortening of the process time.

KW - Lactobacillus plantarum

KW - Sicilia

KW - batteri lattici

KW - olive da mensa

UR - http://hdl.handle.net/10447/36843

M3 - Article

VL - 48

SP - 44

EP - 55

JO - Industrie Alimentari

JF - Industrie Alimentari

SN - 0019-901X

ER -