New procedure to pre-select lactic acid bacteria able to control table-olive fermentation
Using 35 artisanal Calabrian table-olive brines, 153 strains of lactic acid bacteria were isolated. A screening procedure was designed, involving the following steps: 1) Gram stain, cellular morphology, homolactic fermentation, acidifying activity in MRS broth; 2) growth in olive paste with NaCl 11%...
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Detalles Bibliográficos
| Autores: |
Caridi, Andrea,
Panebianco, Felice,
De Bruno, Alessandra,
Piscopo, Amalia,
Martorana, Alessandra,
Sidari, Rossana |
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| Tipo de recurso: | artículo
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| Estado: | Versión publicada |
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| Fecha de publicación: | 2022 |
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| País: | Brasil |
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| Institución: | Universidade Estadual de Maringá (UEM) |
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| Repositorio: | Acta scientiarum. Technology (Online) |
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| Idioma: | inglés |
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| OAI Identifier: | oai:periodicos.uem.br/ojs:article/57309 |
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| Acceso en línea: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/57309
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| Access Level: | acceso abierto |
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| Palabra clave: | antioxidant power; Lactobacillus pentosus; olive paste; screening; shelf-life; starter culture. |
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