The Autochthonous Starters

Since they are very frequently isolated from spontaneous Almagro eggplant fermentations, Lact. brevis, Lact. plantamm, and Lact. fermentum were used as potential autochthonous starters. 

1) Isolation, typing and Identification of autochtonous lactic acid bacteria 

3) Processing Into puree, juices or pieces eventually followed by a thermal treatment (e.g., 70 °C for 5 min) 

Hydrogen peroxide, a strong oxidizing agent, may react with organic material and cause, aside from degradation of antioxidant components, an undesired loss of the product color. The synthesis of exopolysaccharides is another important metabolic trait, either for the viscosity of juices and purees or for nutritional properties (Di Cagno et al. 2008). In addition, the capacity of LAB to synthesize protopectinases, which may enhance the viscosity of the fruit matrices, may be an important characteristic for starters. 

Growth rate Acidification rate Salt tolerance 

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