Yeast starter cultures
Mixture of two multifunctional yeast strains (Wickerhanomyces anomalus and Saccharomyces cerevisiae) that boast remarkable technological and potentially probiotic characteristics and are intended for the production of table olives and other fermented vegetables.
This culture was successfully selected after years of scientific studies and validation on an industrial scale by scientists at the Instituto de la Grasa (Agencia Estatal del Consejo Superior de Investigaciones Científicas) on the basis of its beneficial effect on fermentation processes by promoting biofilm formation.
The use of two strains makes the culture more robust, flexible and effective in a larger number of processes, simulating the natural flora that develops during the fermentation process.
This inoculum has been developed for application in table olive fermentations, especially in natural black and green fermentations, with the aim of biologically accelerating the loss of bitterness in the fruit, increasing aroma production in the fermentation, and improving the subsequent development and growth of native lactic acid bacteria.
It has a high capacity for biofilm formation and adhesion to the fruit surface, as well as other notable potential probiotic characteristics.