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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书目信息
出版者
FTRI
页码
27 p.
其它主题
Analisis microbiologico; Propriete organoleptique; Propiedades organolepticas; Fermentacion
语言
土耳其
注释
Summaries (En, Tr)
12 tables; 6 graphs; 37 ref.
翻译的标题
Yesil zeytin fermentasyonu icin starter kultur izolasyonu ve bunlarin kullanilmasi uzerine arastirmalar
类型
Summary; Non-Conventional
团体作者
General Directorate of Agricultural Research, Ankara (Turkey)
2000-08-15
AGRIS AP
