Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation

Food Microbiology

Volumn 30, Issue 1, 2012, Pages 8-16

  Aponte, Maria ^a   Blaiotta, Giuseppe ^a   La Croce, Francesco ^b   Mazzaglia, Agata ^c   Farina, Vittorio ^d   Settanni, Luca ^d   Moschetti, Giancarlo ^d  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b Gruppo Curaba Olive da tavola   (Italy)

^c Sezione Tecnologie Agroalimentari   (Italy)

^d UNIVERSITY OF PALERMO   (Italy)

Author keywords

Green table olives; Lactobacillus pentosus; RAPD PCR

Indexed keywords

BRINE; INORGANIC SALT;

ARTICLE; BACTERIAL COUNT; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METHODOLOGY; MICROBIOLOGY; OLIVE TREE; PH; PHYSICAL CHEMISTRY; RANDOM AMPLIFIED POLYMORPHIC DNA;

COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLACEAE; OLEA; PHYSICOCHEMICAL PHENOMENA; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SALTS;

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

EID: 84856034847     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.10.005     Document Type: Article

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