Naturally fermented black olives of Taggiasca variety (Olea europaea L.)

Grasas y Aceites

Volumn 51, Issue 6, 2000, Pages 429-439

  Amelio, Mauro ^a   DeMuro, Emilio ^b  

^a Fratelli Carli SpA   (Italy)

^b Agenzia Regionale per la Protezione dell'Ambiente Ligure   (Italy)

Author keywords

Microbiological analysis; Naturally fermented black olive; Olea europaea L.; Taggiasca (variety)

Indexed keywords

BLACK OLIVES; CLOSTRIDIUM SPP; ENVIRONMENTAL TEMPERATURE; MICROBIOLOGICAL ANALYSIS; OLEA EUROPAEA; OLEA EUROPAEA L; OLIVE OIL PRODUCTION; TAGGIASCA (VARIETY);

BACTERIA; ESCHERICHIA COLI; FERMENTATION;

YEAST;

CANDIDA; CITROBACTER; CLOSTRIDIUM; ENTEROBACTER; ESCHERICHIA COLI; KLEBSIELLA; LACTOBACILLUS; OLEA EUROPAEA; OLEACEAE; PSEUDOMONAS; PSEUDOMONAS FLUORESCENS; VIBRIO;

EID: 0034258935     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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