TY - JOUR AU - Peres, Cidália AU - Catulo, Luis AU - Brito, Dulce AU - Pintado, Cristina PY - 2008/09/30 Y2 - 2024/03/28 TI - Lactobacillus pentosus DSM 16366 starter added to brine as freeze-dried and as culture in the nutritive media for Spanish style green olive production JF - Grasas y Aceites JA - Grasas aceites VL - 59 IS - 3 SE - Research DO - 10.3989/gya.2008.v59.i3.513 UR - https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/513 SP - 234-238 AB - <i>Lactobacillus pentosus</i> 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 <i>Enterobacteriaceae</i> compared with the uninoculated process. The best results were obtained using the nutritive media as a culture carrier rather than the freeze-dried starter. ER -