نتایج جستجو برای: debittering
تعداد نتایج: 70 فیلتر نتایج به سال:
Olives debittering, organoleptic quality and safety can be improved with yeasts lactic acid bacteria (LABs) selected strain starters, that allow for better fermentation control respect to natural fermentation. Two killer (Wickerhamomyces anomalus Saccharomyces cerevisiae) Lactobacillus plantarum strains were tested olive (cv. Leccino) compare different starter combinations strategies; the aim w...
Limited information is available on the impact of the NaOH treatment on table olive fermentations, and for this reason a polyphasic approach has been adopted here to investigate its effect on the fermentation dynamics and bacterial biodiversity. The microbial counts of the main groups involved in the transformation have not shown any differences, apart from a more prompt start of the fermentati...
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