Yeasts in table olive processing: Desirable or spoilage microorganisms?

International Journal of Food Microbiology

Volumn 160, Issue 1, 2012, Pages 42-49

  Arroyo Lopez F N ^a   Romero Gil, V ^a   Bautista Gallego, J ^a   Rodriguez Gomez F ^a   Jimenez Diaz R ^a   Garcia Garcia P ^a   Querol, A ^b   Garrido Fernandez A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Probiotic microorganisms; Spoilage; Starter; Table olives; Technological applications; Yeasts

Indexed keywords

ANTIOXIDANT; BETA GLUCOSIDASE; CARBON DIOXIDE; CATALASE; CHOLESTEROL; ESTERASE; LACTIC ACID; PROBIOTIC AGENT; TRIACYLGLYCEROL LIPASE; VITAMIN; YEAST KILLER FACTOR;

FERMENTED PRODUCT; FLAVOR; FOOD SPOILAGE; FRUIT; FUNGAL STRAIN; GASTROINTESTINAL TRACT; HUMAN; INTESTINE EPITHELIUM CELL; KLUYVEROMYCES LACTIS; LACTIC ACID BACTERIUM; NONHUMAN; ODOR; OLIVE; PICHIA MEMBRANIFACIENS; REVIEW; SACCHAROMYCES CEREVISIAE; VEGETABLE; WICHERHAMOMYCES ANOMALUS; YEAST;

BETA-GLUCOSIDASE; ESTERASES; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; KLUYVEROMYCES; LIPASE; OLEA; PICHIA; SACCHAROMYCES CEREVISIAE; SALTS; YEASTS;

BACTERIA (MICROORGANISMS); EUKARYOTA; KLUYVEROMYCES LACTIS; OLEACEAE; PICHIA MEMBRANIFACIENS; SACCHAROMYCES CEREVISIAE;

EID: 84868680623     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.08.003     Document Type: Review

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