Selection of yeasts as starter cultures for table olives

Journal of Food Science

Volumn 78, Issue 5, 2013, Pages

  Bevilacqua, Antonio ^a   Beneduce, Luciano ^a   Sinigaglia, Milena ^a   Corbo, Maria Rosaria ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Selection; Starter; Table olives; Yeasts, mixed inoculum

Indexed keywords

BIOGENIC AMINE; BRINE; INORGANIC SALT;

ARTICLE; BACTERIAL COUNT; CLASSIFICATION; ENZYMOLOGY; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HYDROLYSIS; ISOLATION AND PURIFICATION; ITALY; MICROBIOLOGY; MULTIVARIATE ANALYSIS; OLIVE TREE; PH; REPRODUCIBILITY; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; TEMPERATURE; YEAST;

BIOGENIC AMINES; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; ITALY; MULTIVARIATE ANALYSIS; OLEA; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; REPRODUCIBILITY OF RESULTS; SALTS; TEMPERATURE; YEASTS;

BACTERIA (MICROORGANISMS); OLEACEAE;

EID: 84877587664     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12117     Document Type: Article

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