OLIVE AND PICKLED PEPPER MATURATION IMPROVEMENT EFFECTED WITH IMMOBILIZED MIXED KEFIR CULTURES OR GALACTIC BACTERIA IN TUBULAR CELLULOSE

摘要

Mixed culture of kefir or mixture of galactic bacteria isolated from the ripe pepper or olive, which bacteria, being immobilized in tubular cellulose, are used for the industrial or craft maturation of olives and peppers in repeated fermentation batches or in a continuous fermentation system. The utilization of the immobilized biocatalyst in the aforementioned productive processes has beneficial effects to the human organism, improves the quality and aroma of the products and contributes to the rise of the fermentation velocity and, thereby, to the rise of the production of olives and pickles, in a more economical manner.