Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culture

Bibliographic Details
Main Author: Pintado, Cristina Miguel
Publication Date: 2006
Other Authors: Catulo, Luís, Peres, Maria de Fátima, Peres, Cidália, Brito, M.
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.11/8465
Summary: Modern large-scale production of fermented foods i focused on the use of defined stain starter systems to ensure consistency and quality in the final product. In Spanish-styles green olives process, initial conditions are usually somewhat restrictivefor the growth of desirable microorganisms.
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spelling Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter cultureTable olivesFernentationLactobacillus pentosusPhysico-chemicalMicrobilogicalMediterranean dietModern large-scale production of fermented foods i focused on the use of defined stain starter systems to ensure consistency and quality in the final product. In Spanish-styles green olives process, initial conditions are usually somewhat restrictivefor the growth of desirable microorganisms.Repositório Científico do Instituto Politécnico de Castelo BrancoPintado, Cristina MiguelCatulo, LuísPeres, Maria de FátimaPeres, CidáliaBrito, M.2023-04-19T10:36:51Z20062006-01-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10400.11/8465enginfo:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-02-26T14:08:34Zoai:repositorio.ipcb.pt:10400.11/8465Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T21:23:49.295827Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culture
title Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culture
spellingShingle Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culture
Pintado, Cristina Miguel
Table olives
Fernentation
Lactobacillus pentosus
Physico-chemical
Microbilogical
Mediterranean diet
title_short Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culture
title_full Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culture
title_fullStr Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culture
title_full_unstemmed Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culture
title_sort Green olives fermentation profile by using Lactobacillus pentosus DSM 16366 as a starter culture
author Pintado, Cristina Miguel
author_facet Pintado, Cristina Miguel
Catulo, Luís
Peres, Maria de Fátima
Peres, Cidália
Brito, M.
author_role author
author2 Catulo, Luís
Peres, Maria de Fátima
Peres, Cidália
Brito, M.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Castelo Branco
dc.contributor.author.fl_str_mv Pintado, Cristina Miguel
Catulo, Luís
Peres, Maria de Fátima
Peres, Cidália
Brito, M.
dc.subject.por.fl_str_mv Table olives
Fernentation
Lactobacillus pentosus
Physico-chemical
Microbilogical
Mediterranean diet
topic Table olives
Fernentation
Lactobacillus pentosus
Physico-chemical
Microbilogical
Mediterranean diet
description Modern large-scale production of fermented foods i focused on the use of defined stain starter systems to ensure consistency and quality in the final product. In Spanish-styles green olives process, initial conditions are usually somewhat restrictivefor the growth of desirable microorganisms.
publishDate 2006
dc.date.none.fl_str_mv 2006
2006-01-01T00:00:00Z
2023-04-19T10:36:51Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.11/8465
url http://hdl.handle.net/10400.11/8465
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
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repository.mail.fl_str_mv info@rcaap.pt
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