Valutazione dell’attività di starters microbici nella preparazione delle olive da mensa

The AA aim was to evaluate different starters, including Lactobacillus plantarum, Pediococcus acidilactici and Bifidobacterium bifidum, to produce fermented olives (Cuquillo strains).The microbiological, physico-chemical and sensorial analysis demonstrated that the microbial associations or the single strain tested were good to standardize and to ferment olives.