Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria

Food Microbiology

Volumn 25, Issue 2, 2008, Pages 348-358

  Panagou, Efstathios Z ^a   Schillinger, Ulrich ^b   Franz, Charles M A P ^b   Nychas, George John E ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Conservolea; Fermentation; Lactobacillus pentosus; Lactobacillus plantarum; Naturally black olives; Organic acids; Volatile compounds

Indexed keywords

LACTIC ACID; VOLATILE FATTY ACID;

ARTICLE; BACTERIAL COUNT; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; METABOLISM; METHODOLOGY; MICROBIOLOGY; OLIVE TREE; PH; SAFETY; SPECIES DIFFERENCE; TIME; VOLATILIZATION;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FATTY ACIDS, VOLATILE; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; OLEA; SPECIES SPECIFICITY; TIME FACTORS; VOLATILIZATION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; MANIHOT ESCULENTA; NEGIBACTERIA; OLEACEAE;

EID: 38149007086     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2007.10.005     Document Type: Article

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