Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them. After fermentation (65 days), their volatile pr...

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Publicado en:Foods
Main Authors: Benítez-Cabello, Antonio, Rodríguez-Gómez, Francisco, Morales, M. Lourdes, Garrido-Fernández, Antonio, Jiménez-Díaz, Rufino, Arroyo-López, Francisco Noé
Formato: Artigo
Idioma:Inglês
Publicado: MDPI 2019
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Article
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC6723112/
https://ncbi.nlm.nih.gov/pubmed/31344875
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8080280
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