Nowadays, starter cultures of lactic acid bacteria that can contribute to technological improvements, safety, sensorial and nutritional advantages are being developed. In table olives spontaneous fermentation Lactobacillus plantarum and Lactobacillus pentosus play an important role. The purpose of the present study was to ascertain the influence of Lactobacillus pentosus DSM 16366, as freeze-dried cells and as a culture in nutritive media, on fatty acid, sterol and triterpenic dialcohol compositions of ‘Azeiteira’ Spanish style green table olives. Results showed that there were no relevant differences between spontaneous or induced fermentations when comparing these compounds.
|Title of host publication||Acta Horticulturae|
|Editors||Sampaio, E. M. Pinheiro, C. A.|
|Place of Publication||Évora|
|Publisher||International Society for Horticultural Science|
|Publication status||Published - 1 Jan 2012|