Grasas y Aceites, Vol 59, No 3 (2008)

Lactobacillus pentosus DSM 16366 starter added to brine as freeze-dried and as culture in the nutritive media for Spanish style green olive production

Cidália Peres
Instituto Nacional dos Recursos Biológicos/Instituto Nacional de Investigaçao Agrária, Portugal

Luis Catulo
Instituto Nacional dos Recursos Biológicos/Instituto Nacional de Investigaçao Agrária, Portugal

Dulce Brito
Instituto Nacional dos Recursos Biológicos/Instituto Nacional de Investigaçao Agrária, Portugal

Cristina Pintado
Instituto Nacional dos Recursos Biológicos/Instituto Nacional de Investigaçao Agrária, Portugal


Lactobacillus pentosus DSM 16366, a strain originally isolated from olive fermentation, was used as a starter culture for “Azeiteira” the preparation of Spanish style green olives. Inoculum was added to the fermentors as a freezedried starter culture or as a culture in the nutritive media. Lactic acid fermentation induction produced a more rapid acidification of brines and reduced the survival period of Enterobacteriaceae compared with the uninoculated process. The best results were obtained using the nutritive media as a culture carrier rather than the freeze-dried starter.


Fermentation; Lactobacillus pentosus; Olea europaea; Olives; Starter culture

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