Microbial characterization of table olives processed according to Spanish and natural styles

Food Technology and Biotechnology

Volumn 43, Issue 3, 2005, Pages 289-294

  Campaniello, Daniela ^a   Bevilacqua, Antonio ^a   D'Amato, Daniela ^a   Corbo, Maria Rosaria ^a   Altieri, Clelia ^a   Sinigaglia, Milena ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Bella di Cerignola; Microorganisms; Spanish style and natural processing; Table olives

Indexed keywords

BELLA DI CERIGNOLA; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; MESOPHILIC BACTERIA; MICROBIAL CHARACTERIZATION; MICROBIAL POPULATIONS; STANDARD PLATE COUNT; TABLE OLIVES;

BACTERIOLOGY; FERMENTATION; LACTIC ACID; MICROORGANISMS; YEAST;

BACTERIA;

BACILLUS (BACTERIUM); BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); BACTERIUM SUBTILIS; CANDIDA; ENTEROBACTERIACEAE; LACTOBACILLUS PLANTARUM; MICROCOCCACEAE; OLEACEAE; PSEUDOMONADACEAE; STAPHYLOCOCCI; STAPHYLOCOCCUS;

EID: 23744508432     PISSN: 13309862     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

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