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Researches on the starter culture isolation and their production for green olive fermantation

1994

Konca, R. | Tumer, N. (Food Technology Research Inst., Bursa (Turkey))

In this study, Domat and Memecik varieties of green olives were used as materials. The fermentation studies were performed in both the laboratory of the Institute and the fermentation pools of the Marmara Olives Trade Cooperative. During the fermentation the variations and developments in the values of acid %, pH, salt, sugar % and microorganisms were examined. Isolates of L. plantarum were obtained from the samples and the new fermentation studies were performed through using of those isolates

AGROVOC Keywords

aceituna analyse microbiologique cultivos iniciadores culture starter fermentation microbiological analysis olive olives organoleptic properties starter cultures turkey turquia turquie

Bibliographic information

Publisher

FTRI

Pagination

27 p.

Other Subjects

Analisis microbiologico; Propriete organoleptique; Propiedades organolepticas; Fermentacion

Language

Turkish

Note

Summaries (En, Tr)

12 tables; 6 graphs; 37 ref.

Translated Title

Yesil zeytin fermentasyonu icin starter kultur izolasyonu ve bunlarin kullanilmasi uzerine arastirmalar

Type

Summary; Non-Conventional

Corporate Author

General Directorate of Agricultural Research, Ankara (Turkey)

In AGRIS since: 2000-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Turkey)

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