Yeast biota associated to naturally fermented table olives from different Italian cultivars

International Journal of Food Microbiology

Volumn 161, Issue 3, 2013, Pages 203-208

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

^a UNIVERSITY OF TERAMO   (Italy)

Author keywords

Italian table olives; PCR DGGE; Technological properties; Yeasts population

Indexed keywords

BETA GLUCOSIDASE; CATALASE; ESTERASE LIPASE; PECTINOLYTIC LIPASE; RIBOSOME RNA; RNA 26S; SODIUM CHLORIDE; TRIACYLGLYCEROL LIPASE; UNCLASSIFIED DRUG; XYLANOLYTIC LIPASE;

ARTICLE; CULTIVAR; ENZYME ACTIVITY; FERMENTATION; FUNGUS IDENTIFICATION; OLIVE; PICHIA; PICHIA GALEIFORMIS; POLYMERASE CHAIN REACTION; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SACCHAROMYCES CEREVISIAE; WICHERAMOMYCES ANOMALUS; YEAST;

EID: 84872532182     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.12.011     Document Type: Article

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