Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 102, Issue 1, 2012, Pages 121-131

  Tofalo, Rosanna ^a   Schirone, Maria ^a   Perpetuini, Giorgia ^a   Angelozzi, Giovanni ^a   Suzzi, Giovanna ^a   Corsetti, Aldo ^a  

^a UNIVERSITY OF TERAMO   (Italy)

Author keywords

Biogenic amines; Lactic acid bacteria; qPCR; Table olives

Indexed keywords

BIOGENIC AMINE; CARBOHYDRATE; CARBOXYLIC ACID; COMPLEMENTARY DNA; FATTY ACID; HISTAMINE; HISTIDINE DECARBOXYLASE; POLYPHENOL; TYRAMINE; TYROSINE DECARBOXYLASE;

ARTICLE; BACTERIAL FLORA; BACTERIUM DETECTION; BRINE; CHEMICAL COMPOSITION; COAGULASE NEGATIVE STAPHYLOCOCCUS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTIVAR; ENTEROBACTERIACEAE; ESCHERICHIA COLI; FATTY ACID ANALYSIS; FERMENTATION TECHNIQUE; FERMENTED PRODUCT; FOOD ANALYSIS; FOOD PROCESSING; ITALY; LACTOBACILLUS; LISTERIA MONOCYTOGENES; MICROBIOLOGICAL EXAMINATION; NONHUMAN; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; PSEUDOMONAS; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; TABLE OLIVE;

BIOTA; COLONY COUNT, MICROBIAL; FATTY ACIDS; FERMENTATION; FOOD ANALYSIS; FOOD MICROBIOLOGY; ITALY; OLEA; POLYPHENOLS; REAL-TIME POLYMERASE CHAIN REACTION;

ENTEROBACTERIACEAE; OLEACEAE;

EID: 84862876499     PISSN: 00036072     EISSN: 15729699     Source Type: Journal    
DOI: 10.1007/s10482-012-9719-x     Document Type: Article

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