Olive fermentations using lactic acid bacteria isolated from olive phylloplane and olive brines

Acta Horticulturae

Volumn 586, Issue , 2002, Pages 621-624

  Lavermicocca, P ^a   Valerio, F ^a   Lonigro, S L ^a   Baruzzi, F ^a   Morea, M ^a   Gobbetti, M ^b  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

Lactic acid bacteria; Olive fermentation; RAPD

Indexed keywords

EID: 0038552936     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2002.586.131     Document Type: Conference Paper

References (3)

1. Cocconcelli, P.S., Porro, D., Galandini, S. and Senini, L. 1995. Development of RAPD protocol for typing of strains of lactic acid bacteria and enterococci. Lett. Appl. Microbiol. 21:376-379.
2. Lavermicocca, P., Gobbetti, M., Corsetti, A. and Caputo, L. 1998. Characterization of lactic acid bacteria isolated from olive phylloplane and table olive brines. Ital. J. Food Sci. 10:27-39.
3. Deiana, P., Farris, G.A., Catzeddu, P. and Madau, G. 1992. Impiego di fermenti lattici e lieviti nella preparazione delle olive da mensa. Industrie Alimentari XXXI: 1011-1021.