Table olive fermentation of galega portuguese variety. Microbiological, physico-chemical and sensorial aspects

Acta Horticulturae

Volumn 586, Issue , 2002, Pages 611-615

  Catulo, L ^a   Leitao F ^a   Oliveira, M M ^a   Peres, C ^a   Silva, S ^b   Gomes, M L ^b   Peito, M A ^c   Fernandes, I ^c   Gordo, F ^d  

^a Instituto Nacional de Investigacao Agraria e das Pescas   (Portugal)

^b Instituto de Biologia Experimental Tecnologica   (Portugal)

^c INETI   (Portugal)

^d Associação Agricultores Distrito Portalegre   (Portugal)

Author keywords

Fermentation aspects; Galega variety; Lactobacillus sp.; Microbiota; Quality

Indexed keywords

EID: 17444402981     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2002.586.129     Document Type: Conference Paper

References (4)

1. Barnett, J.A., Payne, R.W. and Yarrow, D. 1990. Yeasts: Characteristics and identification. 2nd ed. Cambridge University Press eds.
2. Kreger-van Rig, N.Y.W. 1984. The yeasts: A taxonomic study. 2nd ed. Elsevier eds. Amsterdam. The Netherlands.
3. Marquina, D., Peres, C., Caldas, F.V., Marques, J.F., Peinado, J.M. and Spencer-Martins, I. 1992. Characterisation of the Yeast Population in Olive Brines. Lett. Appl. Microbiol. 14: 279-283.
4. Rozès, N. and Peres, C. 1998. Effects of phenolic compounds on the fatty acid composition of Lactobacillus plantarum. Appl. Microbiol. Biotechnol. 49: 108-111.