Lactobacillus pentosus DSM 16366 starter added to brine as freeze-dried and as culture in the nutritive media for Spanish style green olive production

摘要

Lactobacillus pentosus DSM 16366,a strain originally isolated from olive fermentation,was used as a starter culture for"Azeiteira"the preparation of Spanish style green olives.Inoculum was added to the fermentors as a freeze-dried starter culture or as a culture in the nutritive media.Lactic acid fermentation induction produced a more rapid acidification of brines and reduced the survival period of Enterobacterlaceae compared with the uninoculated process.The best results were obtained using the nutritive media as a culture carrier rather than the freeze-dried starter.