Yeast Starters for Table Olives.

Dr. Pack's Summary #832

"Potential Benefits of the Application of Yeast Starters in Table Olive Processing."

Front Microbiol. 2012;5:34. Epub 2012 Apr 27.

Arroyo-Lopez, FN, et al. Consejo Superior de Investigaciones Cientificas, Seville, Spain.

To read the author’s abstract of the article click on the link to the author’s title of the article. Then, to read the full article click on the free text icon.

KEY WORDS: Beer, Beverage, Bread, Cholesterol, Epithelial barrier integrity, Fermentation, Food, Kluyveromyces lactis, Lactic acid bacteria, pH, Phytate, Pichia membranifaciens, Probiotic, Saccharomyces cerevisiae, Table olive, Vitamin, Wickerhamomyces anomalus, Wine, Yeast.

PMID: 22558000.

Summary #832.

Supplements: Lactic acid bacterium, Probiotics, Saccharomyces cerevisae, Vitamins, Yeast

Foods: Beer, Beverages, Bread, Olives, Wine, Yeast

Miscellaneous: Cholesterol, Epithelium, Ferment, Kluyveromyces lactis, pH, Phytates (phytic acid), Pichia membranifaciens, Wickerhamomyces anomalus

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