I am pretty sure it was a typo but there is a technique, not much held by homebrewers anymore as far as I know, that involves putting olive oil in the starter to provide the yeast with lipids. This allows you to lessen or even skip the aieration step and supposedly increases shelf life. I beleive some large scale pro brewers do use this as it closes up a quality loss door in long term storage/transporation.
AFAIK, no commercial breweries are actually doing this. My understanding is that results of the study at New Belgium found a shorter shelf life. If anyone knows differently, please correct me.