TY - JOUR AU - Durán Quintana, M. C. AU - Romero Barranco, C. AU - García García, P. AU - Brenes Balbuena, M. AU - Garrido Fernández, A. PY - 1997/10/30 Y2 - 2024/03/28 TI - Lactic acid bacteria in table olive fermentations JF - Grasas y Aceites JA - Grasas aceites VL - 48 IS - 5 SE - Reviews DO - 10.3989/gya.1997.v48.i5.806 UR - https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/806 SP - 297-311 AB - 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. ER -