PINTADO, Cristina Miguel [et al.] (2006) - Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culture. In Second International Olivebioteq 2006: proceedings. Vol II, p. 533-536.
Title
Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culture
Modern large-scale production of fermented foods i focused on the use of defined stain starter systems to ensure consistency and quality in the final product. In Spanish-styles green olives process, initial conditions are usually somewhat restrictivefor the growth of desirable microorganisms. info:eu-repo/semantics/publishedVersion
