Author:
Ruiz-Barba J L,Jimenez-Diaz R
Abstract
The availability throughout the traditional Spanish-style green olive fermentation of four vitamins that are essential for the growth of Lactobacillus plantarum was studied. It was found that nicotinic and pantothenic acids, biotin, and vitamin B(inf6) were available in the fermentation brines within the first few days of the process, and their levels throughout the fermentative process were well above those required by L. plantarum to grow at its maximum growth rate. In laboratory medium, various yeast strains isolated from the fermentations were found to produce these vitamins in amounts several times that required by L. plantarum. This finding suggests that some yeast species might play a role in encouraging the growth of L. plantarum in Spanish-style green olive fermentation.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference35 articles.
1. Fermentation studies on maize during the preparation of a traditional African starch-cake food;Akinrele I. A.;J. Sci. Food Agric.,1970
2. Barnett J. A. R. W. Payne and D. Yarrow. 1990. Yeasts: characteristics and identification. C.U. Press Press Syndicate of the University of Cambridge Cambridge.
3. Availability of essential vitamins and amino acids for Lactobacillus plantarum in cucumber fermentations;Costilow R. N.;Appl. Microbiol.,1953
4. Effect of various microorganisms on the vitamin and amino acid content of cucumber brines;Costilow R. N.;Appl. Microbiol.,1953
5. de Castro A. and A. Garrido Fernández. 1991. Fermentation of table olives by lactic acid bacteria: perspectives p. 261-273. In Les bactéries lactiques. Actes du colloque LACTIC 91 Adria Normandie. Centre de Publications de l'Université de Caen Caen France.
Cited by
47 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献