Characteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions
- Submitting institution
-
The University of Lancaster
- Unit of assessment
- 12 - Engineering
- Output identifier
- 238550414
- Type
- D - Journal article
- DOI
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10.1016/j.fm.2014.10.016
- Title of journal
- Food Microbiology
- Article number
- -
- First page
- 58
- Volume
- 48
- Issue
- -
- ISSN
- 0740-0020
- Open access status
- Out of scope for open access requirements
- Month of publication
- December
- Year of publication
- 2014
- URL
-
-
- Supplementary information
-
-
- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- Yes
- Number of additional authors
-
3
- Research group(s)
-
-
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- Table olives global production is estimated at ~ 2.5 million tons, with >45% of this production processed in EU. This study examines the role of a novel isolated starter culture in biological debittering of olives during fermentation in presence of less NaCl. Wastewaters of these processes are released to the environment with undesirable impacts. Additionally, NaCl consumption is associated with hypertension. This work, in a research-limited area, will have substantial impact in olive debittering by producing a healthier food and eliminating NaCl wastage. Research led in 2015 to a PhD award of 12000 euros through an Aristotle University bursary.
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -
