# Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains

N. Ghabbour, Y. Rokni, Z. Lamzira, P. Thonart, Nour-Eddine Chihib, C.

Peres, A. Asehraou

► To cite this version:

N. Ghabbour, Y. Rokni, Z. Lamzira, P. Thonart, Nour-Eddine Chihib, et al. Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains. Grasas y Aceites, 2016, 67 (2), pp.1-7. 10.3989/gya.0759152. hal-02634908

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Submitted on 27 May 2020

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Distributed under a Creative Commons Attribution 4.0 International License
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Controlled fermentation of Moroccan picholine green olives by oleuropein-
degrading Lactobacilli strains

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SUMMARY

RESUMEN

1. INTRODUCTION

2. MATERIALS AND METHODS

2.1. Olive preparation

2.2. Starter preparation and olive inoculation

2.3. Microbiological analysis

2.4. Physico-chemical analysis

2.5. Polyphenols analysis

2.6. Tentative examination of the sensory characteristics

2.7. Statistical analysis

3. RESULTS AND DISCUSSION

3.1. Microbiological analysis

3.2. Physicochemical analysis

3.3. Polyphenol analysis

3.4. Tentative examination of sensory characteristics

4. CONCLUSIONS

ACKNOWLEDGEMENTS

REFERENCES

1. INTRODUCTION TOP

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4. CONCLUSIONS TOP

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ACKNOWLEDGEMENTS TOP

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