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Lactobacillus plantarum survival in aerobic, directly brined olives

Lactobacillus plantarum survival in aerobic, directly brined olives

Journal of Food Science 59(6): 1197-1201

Storage at 20 degree C improved Lactobacillus plantarum survival in directly brined olives. The best inoculation dates were on the first and fifth days after brining for Cacerena and Hojiblanca cultivars respectively. Lb. plantarum was present throughout the storage period only in Hojiblanca olives covered with initial free-salt solution and inoculated on the fifth day. In the presence of that bacterium, titratable acidity (0.5-1%) and pH ( lt 4.0) reached proper values for olive preservation. Yeast populations, consisting of Pichia membranaefaciens and Pichia fermentans, in Hojiblanca, and Pichia minuta, Pichia fermentans, Pichia membranaefaciens, and Rodotorula spp, in Cacerena, were found in all treatments.

Accession: 002646827

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DOI: 10.1111/j.1365-2621.1994.tb14675.x

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