Main variables affecting the lactic acid fermentation of table olives

International Journal of Food Science and Technology

Volumn 45, Issue 6, 2010, Pages 1291-1296

  Medina, Eduardo ^a   Gori, Chiara ^b   Servili, Maurizio ^b   de Castro, Antonio ^a   Romero, Concepción ^a   Brenes, Manuel ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Antimicrobials; Fermentation; Lactobacillus pentosus; Table olives; Yeast extract

Indexed keywords

ANTIMICROBIAL COMPOUNDS; ANTIMICROBIALS; ELENOLIC ACID; HIGH CONCENTRATION; INHIBITORY ACTIVITY; LACTIC ACID BACTERIA; LACTIC ACID FERMENTATION; LACTOBACILLUS PENTOSUS; LOW LEVEL; SALT LEVELS; TABLE OLIVES; YEAST EXTRACT; YEAST EXTRACTS;

BODY FLUIDS; LACTIC ACID; YEAST;

FERMENTATION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PENTOSUS; OLEACEAE;

EID: 77955568967     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02274.x     Document Type: Article

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