The use of multifunctional yeast-lactobacilli starter cultures improves fermentation performance of Spanish-style green table olives.
Antonio Benítez‐Cabello, Beatríz Calero-Delgado, Francisco Rodríguez‐Gómez, J. Bautista‐Gallego, António Garrido, Rufino Jiménez‐Díaz, Francisco Noé Arroyo‐López
Topics & Concepts
Food scienceLactobacillus plantarumFermentationLactobacillusYeastTitratable acidStarterBiologyInoculationPopulationBiofilmMicrobiologyBacteriaSensory analysisLactic acidHorticultureBiochemistryDemographySociologyGeneticsEdible Oils Quality and AnalysisIdentification and Quantification in FoodFermentation and Sensory Analysis