Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture
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- 作者：Athena Grounta ; Agapi I. Doulgeraki ; George-John E. Nychas ; Efstathios Z. Panagou ; stathispanagou@aua.gr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Biofilm ; Black olives ; Functional foods ; Lactobacillus pentosus ; Pichia membranifaciens
- 刊名：Food Microbiology
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：56
- 期：Complete
- 页码：35-44
- 全文大小：803 K
文摘
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Lactobacillus pentosus and Pichia membranifaciens were used as starters in black olive fermentation.
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Their in situ imposition on olives was studied in order to form biofilms.
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L. pentosus could dominate the process and recovered 100% at the end of fermentation.
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P. membranifaciens was recovered in the middle but not in the end of the process.
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L. pentosus could be used as a multifunctional starter in black olive fermentation.