Effects of Exogenous Yeast and Bacteria on the Microbial Population Dynamics and Outcomes of Olive Fermentations

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Effects of Exogenous Yeast and Bacteria on the Microbial Population Dynamics and Outcomes of Olive Fermentations

ABSTRACT In this study, we examined Sicilian-style green olive fermentations upon the addition of Saccharomyces cerevisiae UCDFST 09-448 and/or Pichia kudriazevii UCDFST09-427 or the lactic acid bacteria (LAB) Lactobacillus plantarum AJ11R and Leuconostoc pseudomesenteroides BGM3R. Olives containing...

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Autores principales:	Jose Zaragoza, Zachary Bendiks, Charlotte Tyler, Mary E. Kable, Thomas R. Williams, Yelizaveta Luchkovska, Elaine Chow, Kyria Boundy-Mills, Maria L. Marco
Formato:	article
Lenguaje:	EN
Publicado:	American Society for Microbiology 2017
Materias:	fermentation Lactobacillus microbiota resilient Saccharomyces spoilage Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/fed5943480f64729af2a109f01b1f25f
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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