Application of mixed starter culture for table olive production

The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous has some disadvantages, such as the formation defects in end product due to activities undesirable microorganisms. use starter cultures could be a promising option provide more controlled environment and reduce risk spoilage. Mixed culture (generally selected Lactobacillus strains with or without yeasts) pH shorter time, producing higher amount lactic acid enhancing microbial safety compared containing single species fermentation. Their also enhance organoleptical properties table olives. Particularly yeast (such W. anomolus, S. cerevisiae) olives, combination sequentially bacteria result an increase volatile compounds aromatic final product.