![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
The production of table olives is based on a relatively simple flow chart, including debittering and lactic fermentation. Producers' demand for innovation was the background to design and test some innovative and alternative approaches, i.e. the selection of suitable starter cultures (both lactic acid bacteria and yeasts), the production of functional olives inoculated with probiotic strains, the use of bioremediation (i.e. degradation of oleuropein by bacteria or yeasts), as well as the inoculation of functional starter cultures with a strong biopreservative effect. This article reports a brief description of the most important innovations, with a special focus on the role of traditional and innovative starter cultures.
Declaration of interest
This article was supported by the Italian Ministry of Education, University and Research through the grant PROINNOBIT (Sviluppo di prodotti alimentari innovativi mediante soluzioni biotecnologiche, impiantistiche e tecnologiche- PON02_00186_3417037- Development of innovative food products through biotechnological, plant design and technological solutions) – PON Ricerca e Competitività 2007-2013 – Programma Cofinanziato dal Fondo Europeo di Sviluppo Regionale (FESR).