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
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Este registro bibliográfico ha sido proporcionado por Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Turkey)
