![]() In addition, volatile organic compounds and sensorial analyses were performed during the process and at the end of the fermentation, respectively. ![]() The fermentation was monitored till 120 days through physico-chemical and microbiological analyses. Un-inoculated brine samples at 5 and 8% of salt were used as control. In addition, the potential probiotic Lactobacillus paracasei N24 strain was added after 60 days of fermentation. ![]() The latter was monitored through the increase of hydroxytyrosol compound. 3 was used as starter during the fermentation of Sicilian table olives (Nocellara Etnea cultivar) at two different salt concentrations (5 and 8%), in order to accelerate the debittering process. In the present study, the β-glucosidase positive strain Lactobacillus plantarum F3. 5Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Universidad Pablo de Olavide, Seville, Spain.4Department of Agricultural, Food and Forest Science, University of Palermo, Palermo, Italy.3Council for Agricultural Research and Economics, Research Centre for Olive, Citrus and Tree Fruit, Acireale, Italy.2Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy.1Department of Agricultural, Food and Environment, University of Catania, Catania, Italy.Romeo 3, Aldo Todaro 4, Cinzia Caggia 1, Francisco Noé Arroyo-López 5, Joaquin Bautista-Gallego 5 and Cinzia L. Alessandra Pino 1, Amanda Vaccalluzzo 1, Lisa Solieri 2, Flora V. ![]()
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