title: Contribution of starter culture to the sensory characteristics of fermented Almagro eggplants.
abstract: Trial fermentations were performed using three experimental starter cultures with a view to selecting the most appropriate starter for use in the manufacture of Almagro eggplants. The lactic acid bacterial strains used in the starters had previously been isolated from spontaneous fermentations. The combined action of the obligate heterofermentative species Lactobacillus brevis and the facultative heterofermentative species L. plantarum yielded Almagro eggplants with sensory properties preferred by panelists. Conversely, another obligate heterofermentative species, namely, L. fermentum, present in certain starter formulations tested, appeared to encounter difficulty growing during fermentation and exerted little influence on the sensory characteristics of the eggplants produced.
authors.affiliation: Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
authors.forename: S
authors.initials: S
authors.lastname: Seseña
authors.forename: I
authors.initials: I
authors.lastname: Sánchez-Hurtado
authors.forename: M A
authors.initials: MA
authors.lastname: González Viñas
authors.forename: L
authors.initials: L
authors.lastname: Palop
mesh_terms: D050260:Carbohydrate Metabolism; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000378:metabolism*; D007778:Lactobacillus / Q000254:growth & development* / Q000378:metabolism; D019657:Solanaceae / Q000378:metabolism / Q000382:microbiology*; D013649:Taste
chemical_list: D019344:Lactic Acid