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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Библиографическая информация
Издатель
FTRI
Нумерация страниц
27 p.
Другие темы
Analisis microbiologico; Propriete organoleptique; Propiedades organolepticas; Fermentacion
Язык
турецкий
Примечание
Summaries (En, Tr)
12 tables; 6 graphs; 37 ref.
Переведенный заголовок
Yesil zeytin fermentasyonu icin starter kultur izolasyonu ve bunlarin kullanilmasi uzerine arastirmalar
Тип
Summary; Non-Conventional
Корпоративный автор/ Групповой автор
General Directorate of Agricultural Research, Ankara (Turkey)
2000-08-15
AGRIS AP
Поставщик данных
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