| dc.contributor.author |
Panagou, E |
en |
| dc.contributor.author |
Katsaboxakis, C |
en |
| dc.date.accessioned |
2014-06-06T06:46:54Z |
|
| dc.date.available |
2014-06-06T06:46:54Z |
|
| dc.date.issued |
2006 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.fm.2005.03.003 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3272 |
|
| dc.subject |
Lactic Acid Fermentation |
en |
| dc.subject |
Microbial Growth |
en |
| dc.subject |
Organic Acid |
en |
| dc.subject |
Lactic Acid |
en |
| dc.subject |
Lactic Acid Bacteria |
en |
| dc.subject |
titratable acidity |
en |
| dc.title |
Effect of different brining treatments on the fermentation of cv. Conservolea green olives processed by the Spanish-method |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.fm.2005.03.003 |
en |
| heal.publicationDate |
2006 |
en |
| heal.abstract |
The effect of different initial brining conditions on the spontaneous fermentation of cv. Conservolea green olives was studied. The different treatments included: (a) brine acidification with 2‰ (v/v) lactic acid (control), (b) addition of 25‰ (v/v) 1n HCl (c) substitution of the initial brine by 20% (v/v) with a brine from a previous fermentation (brine re-use). Microbial growth, pH, titratable |
en |
| heal.journalName |
Food Microbiology |
en |
| dc.identifier.doi |
10.1016/j.fm.2005.03.003 |
en |