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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Détails bibliographiques
Auteurs principaux:	Jose Zaragoza, Zachary Bendiks, Charlotte Tyler, Mary E. Kable, Thomas R. Williams, Yelizaveta Luchkovska, Elaine Chow, Kyria Boundy-Mills, Maria L. Marco
Format:	article
Langue:	EN
Publié:	American Society for Microbiology 2017
Sujets:	fermentation Lactobacillus microbiota resilient Saccharomyces spoilage Microbiology QR1-502
Accès en ligne:	https://doaj.org/article/fed5943480f64729af2a109f01b1f25f
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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