| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6289100 | Food Microbiology | 2012 | 7 Pages |
Abstract
⺠A new starter culture consisting of two Lactobacillus pentosus strains was developed. ⺠It was successfully used in green olive fermentations in an industrial study. ⺠The paired starter rapidly colonized the brines to dominate the natural microbiota. ⺠A rapid increase in the lactic acid concentration in brines and a decrease in the pH was noticed.
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Authors
José Luis Ruiz-Barba, Rufino Jiménez-DÃaz,