FATTY ACID, STEROL AND TRITERPENIC DIALCOHOL COMPOSITIONS OF 'AZEITEIRA' GREEN TABLE OLIVES: THE INFLUENCE OF STARTER UTILIZATION
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.
Pintado, C.J.M., Catulo , L., Peres, C. and Peres, F. (2012). FATTY ACID, STEROL AND TRITERPENIC DIALCOHOL COMPOSITIONS OF 'AZEITEIRA' GREEN TABLE OLIVES: THE INFLUENCE OF STARTER UTILIZATION. Acta Hortic. 949, 469-472
Olea europaea, Lactobacillus pentosus, fermentation, fatty acids, phytosterols