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Journal of Applied Bacteriology

Juven, B., Division of Food Technology, Volcani Institute of Agricultural Research, Faculty of Agriculture, Rehovot, Israel
Samish, Z., Division of Food Technology, Volcani Institute of Agricultural Research, Faculty of Agriculture, Rehovot, Israel
Henis, Y., Division of Food Technology, Volcani Institute of Agricultural Research, Faculty of Agriculture, Rehovot, Israel
Jacoby, B., Division of Food Technology, Volcani Institute of Agricultural Research, Faculty of Agriculture, Rehovot, Israel

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
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Mechanism of Enhancement of Lactic Acid Fermentation of Green Olives by Alkali and Heat Treatments
31

Juven, B., Division of Food Technology, Volcani Institute of Agricultural Research, Faculty of Agriculture, Rehovot, Israel
Samish, Z., Division of Food Technology, Volcani Institute of Agricultural Research, Faculty of Agriculture, Rehovot, Israel
Henis, Y., Division of Food Technology, Volcani Institute of Agricultural Research, Faculty of Agriculture, Rehovot, Israel
Jacoby, B., Division of Food Technology, Volcani Institute of Agricultural Research, Faculty of Agriculture, Rehovot, Israel

Mechanism of Enhancement of Lactic Acid Fermentation of Green Olives by Alkali and Heat Treatments
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
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