Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture

By M. Leal-Sanchez, J. L. Ruíz-Barba, A. Sánchez, L. Rejano, R. Jiménez-Díaz, A. Garrido. 2003

130 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/651666f24696444c77362289acad21f472d2c81b

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1. Xiao Li
2. Tao Xiong
3. M. Xie
4. Fei Peng
5. Qianqian Guan

Citations in the corpus

• Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses (2014, background): “plantarum have been suggested as starter cultures for quality development in vegetable fermentation (Chang & Chang, 2010; Giraffa, 2004; Johanningsmeier, McFeeters, Fleming, & Thompson, 2007; Leal-Sánchez et al., 2003; Wiander & Ryhänen, 2005).”