Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives

Food Microbiology

Volumn 26, Issue 8, 2009, Pages 827-833

  Hurtado, Albert ^a   Reguant, Cristina ^a   Bordons, Albert ^a   Rozès, Nicolas ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Brine; Candida sorbosa; Lactobacillus plantarum; Pichia anomala; Ripeness; Sensory test; Table olives

Indexed keywords

BRINE; INORGANIC SALT;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; DOSE RESPONSE; ENTEROBACTERIACEAE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLACEAE; METABOLISM; METHODOLOGY; MICROBIOLOGY; OLIVE TREE; PHYSIOLOGY; PIGMENTATION; SPECIES DIFFERENCE; TASTE; TIME; YEAST;

COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; ENTEROBACTERIACEAE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLACEAE; OLEA; PIGMENTATION; SALTS; SPECIES SPECIFICITY; TASTE; TIME FACTORS; YEASTS;

BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA BOIDINII; CANDIDA SORBOSA; ENTEROBACTERIACEAE; LACTOBACILLUS PLANTARUM; OLEACEAE; PICHIA; PICHIA ANOMALA;

EID: 70349980372     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.05.010     Document Type: Article

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