Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture, and sensory attributes

BACKGROUND The effects were studied of different inoculation strategies for selected starters –yeasts and lactic acid bacteria (LAB) – used for the fermentation process of two Greek olive cultivars, Conservolea and Kalamàta. The LAB strains applied were Leuconostoc mesenteroides K T5‐1 and L. plantarum A 135–5; the selected yeast strains were S. cerevisiae KI 30–16 and Debaryomyces hansenii A 15–44 for Kalamàta and Conservolea olives,...