MECHANISM OF ENHANCEMENT OF LACTIC ACID FERMENTATION OF GREEN OLIVES BY ALKALI AND HEAT TREATMENTS

被引：19

作者：

JUVEN, B

SAMISH, Z

HENIS, Y

JACOBY, B

机构：

[1] Division of Food Technology, Volcani Institute of Agricultural Research, Faculty of Agriculture, Rehovot

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1968年 / 31卷 / 02期

关键词：

D O I：

10.1111/j.1365-2672.1968.tb00358.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The marked enhancement of lactic fermentation rates of intact Merhavia and Manzanillo green olives in brine following pretreatment with hot alkali results mainly from the destruction of an antilactic factor by the alkali. The press juice of Manzanillo green olives contains an ether‐extractable, hot alkali labile factor which temporarily inhibits acid production by Lactobacillus plantarum in APT broth. A rapid method for the detection of the antilactic factor is described. The antilactic factor present in intact green olives may not be the same as that in the press juice. Copyright © 1968, Wiley Blackwell. All rights reserved

引用

页码：200 / &

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