Efficacy of a Native Microbial Starter in Promoting Table Olive Fermentation: An Industrial-Scale Trial at Controlled and Ambient Temperature

Efficacy of a Native Microbial Starter in Promoting Table Olive Fermentation: An Industrial-Scale Trial at Controlled and Ambient Temperature

This study evaluated a multi-strain starter culture’s impact on the industrial-scale fermentation of “Tonda di Cagliari” table olives, comparing processes at ambient versus controlled (23–25 °C) temperatures. Controlled fermentation accelerated acidification, yielding lower pH levels, higher lactic...

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Bibliographic Details
Main Authors: Marco Campus, Francesco Corrias, Alberto Angioni, Nicola Arru, Piergiorgio Sedda, Margherita Addis, Myriam Fiori, Antonio Paba, Luigi Chessa, Roberta Comunian
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
table olive
microbial starter
fermentation
food processing
Online Access:https://www.mdpi.com/2304-8158/14/13/2159
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https://www.mdpi.com/2304-8158/14/13/2159

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