Lactobacillus pentosus DSM 16366 starter added to brine as freeze-dried and as culture in the nutritive media for Spanish style green olive production
DOI:
https://doi.org/10.3989/gya.2008.v59.i3.513Keywords:
Fermentation, Lactobacillus pentosus, Olea europaea, Olives, Starter cultureAbstract
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.
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