Lactic acid bacteria in table olive fermentations

Authors

  • M. C. Durán Quintana Instituto de la Grasa
  • C. Romero Barranco Instituto de la Grasa
  • P. García García Instituto de la Grasa
  • M. Brenes Balbuena Instituto de la Grasa
  • A. Garrido Fernández Instituto de la Grasa

DOI:

https://doi.org/10.3989/gya.1997.v48.i5.806

Keywords:

Fermentation Review (paper), Table olive. Lactic acid bacteria,

Abstract


The paper reviews the characteristics for the lactic acid bacteria (LAB) growth in the three main table olive types in the international trade. The only typical spontaneous lactic process is that followed in the Spanish-style green olives. The growth of LAB throughout storage in brine of ripe olives and fermentation of naturally ripe (black) olives depends on various factors such as olive cultivars, sodium chloride concentration, initial pH correction, etc. The knowledge of the spontaneous growth conditions is essential for a better microbiological control and the efficient use of starter cultures in these fermentations.

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Published

1997-10-30

How to Cite

1.
Durán Quintana MC, Romero Barranco C, García García P, Brenes Balbuena M, Garrido Fernández A. Lactic acid bacteria in table olive fermentations. grasasaceites [Internet]. 1997Oct.30 [cited 2022May23];48(5):297-311. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/806

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Section

Reviews

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