Selection of yeasts as starter cultures for table olives: a step-by-step procedure

被引：48

作者：

Bevilacqua, Antonio ^{[1
]}

Corbo, Maria Rosaria ^{[1
]}

Sinigaglia, Milena ^{[1
]}

机构：

[1] Univ Foggia, Dept Food Sci, I-71122 Foggia, Italy

来源：

FRONTIERS IN MICROBIOLOGY | 2012年 / 3卷

关键词：

yeasts; table olives; starter selection; validation;

D O I：

10.3389/fmicb.2012.00194

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

The selection of yeasts intended as starters for table olives is a complex process, including a characterization step at laboratory level and a validation at lab level and factory-scale. The characterization at lab level deals with the assessment of some technological traits (growth under different temperatures and at alkaline pHs, effect of salt, and for probiotic strains the resistance to preservatives), enzymatic activities, and some new functional properties (probiotic traits, production of vitamin B-complex, biological debittering). The paper reports on these traits, focusing both on their theoretical implications and lab protocols; moreover, there are some details on predictive microbiology for yeasts of table olives and on the use of multivariate approaches to select suitable starters.

引用

页数：9

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