Evaluating the individual effects of temperature and salt on table olive related microorganisms

Food Microbiology

Volumn 33, Issue 2, 2013, Pages 178-184

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

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Lactic acid bacteria; Predictive microbiology; Salt; Table olives; Temperature; Yeasts

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; COMPARATIVE STUDY; FERMENTATION; FOOD CONTROL; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; OLIVE TREE; TEMPERATURE; YEAST;

FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS; OLEA; SODIUM CHLORIDE; TEMPERATURE; YEASTS;

BACTERIA (MICROORGANISMS); CANDIDA BOIDINII; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; OLEACEAE; SACCHAROMYCES CEREVISIAE;

EID: 84871716917     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.09.015     Document Type: Article

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