Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation

摘要: Green olive were fermentated with starter cultures of Enterococcus casseliflavus cc45 andLactobacillus pentosus CECT 5138. A total 32 strains enterococci isolated from brines at high pH characterized and identified by phenotypic methods. The strain was selected after a preliminary screening applied together thelactobacillus culture the first day brining, comparing results those obtained when both used sequentially, 1 lactobacilli 2, uninoculated controls. Microbial growth, substrate product evolution, flavour fermented olives studied. Inoculation produced quicker acidification brines, consumption carbohydrates decrease pH. best attained lactic acid bacteria sequentially 1day delay. This is report dealing presence E. in table their utilization as culture.