| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6289027 | Food Microbiology | 2011 | 7 Pages |
Abstract
⺠NaCl can be totally or partially substituted by KCl and CaCl2 in black olive fermentation. ⺠All combinations of chloride salt mixtures result in vigorous lactic acid fermentations. ⺠The effectiveness of the process is limited by the organoleptic acceptability of the final product. ⺠Reduction of NaCl by 50% with KCl produce olives with lower salt content and good sensory characteristics.
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Authors
E.Z. Panagou, O. Hondrodimou, A. Mallouchos, G.-J.E. Nychas,