Enhancing the fermentation of unsalted Moroccan picholine green olives through heat-shock treatment, Lactiplantibacillus plantarum S61 inoculation and orange peel addition

Table olives, a vital category among fermented vegetables, come in treated and natural forms. Treated green olives require an alkaline treatment before brining to start fermentation. This study investigates the fermentation of unsalted Moroccan Picholine green olives using a method that includes hea...

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Autores principales:	Meryem Idrissi Yahyaoui, Sara Moumnassi, Nour Eddine Bentouhami, Nadia Houmy, Abderrahim Ed-Daoui, Reda Bellaouchi, Mohamed Taibi, Mounir Haddou, Amine El Bouzidi, Milena Brasca, Tiziana Silvetti, Houssam Abouloifa, Sondes Mechri, Abousalham Abdelkarim, Saalaoui Ennouamane, Musaab Dauelbait, Ahmad Mohammad Salamatullah, Bassem Jaouadi, Asehraou Abdeslam
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Taylor & Francis Group 2024-12-01
Colección:	CyTA - Journal of Food
Materias:	Table olives heat shock treatment lactiplantibacillus plantarum orange peel juice controlled fermentation
Acceso en línea:	https://www.tandfonline.com/doi/10.1080/19476337.2024.2384610
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