Use of Lactobacillus plantarum and glucose to control the fermentation of "Bella di Cerignola" table olives, a traditional variety of apulian region (Southern Italy)

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Perricone, Marianne ^a   Bevilacqua, Antonio ^a   Corbo, Maria Rosaria ^a   Sinigaglia, Milena ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Glucose; Multiple strain starter; Starter; Table olives

Indexed keywords

BRINE; CARBOXYLIC ACID; FOOD PRESERVATIVE; GLUCOSE; INORGANIC SALT; PROBIOTIC AGENT;

ARTICLE; BACTERIAL COUNT; BACTERIUM IDENTIFICATION; CANDIDA; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; ENTEROBACTERIACEAE; FERMENTATION; FOOD HANDLING; FRUIT; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; ITALY; LACTOBACILLUS PLANTARUM; METABOLISM; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; OLIVE TREE; ORGANISMAL INTERACTION; PH; PSEUDOMONADACEAE; STAPHYLOCOCCUS;

BACTERIAL TYPING TECHNIQUES; CANDIDA; CARBOXYLIC ACIDS; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; FERMENTATION; FOOD HANDLING; FOOD PRESERVATIVES; FRUIT; GLUCOSE; HYDROGEN-ION CONCENTRATION; ITALY; LACTOBACILLUS PLANTARUM; MICROBIAL INTERACTIONS; MYCOLOGICAL TYPING TECHNIQUES; OLEA; PROBIOTICS; PSEUDOMONADACEAE; SALTS; STAPHYLOCOCCUS;

LACTOBACILLUS PLANTARUM; OLEACEAE; PICHIA GUILLIERMONDII;

EID: 77957137101     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01742.x     Document Type: Article

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