NaOH-Debittering Induces Changes in Bacterial Ecology during Table Olives Fermentation

PLoS ONE

Volumn 8, Issue 7, 2013, Pages

  Cocolin, Luca ^a   Alessandria, Valentina ^a   Botta, Cristian ^a   Gorra, Roberta ^a   De Filippis, Francesca ^b   Ercolini, Danilo ^b   Rantsiou, Kalliopi ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

SODIUM HYDROXIDE;

ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; BIODIVERSITY; BIOTYPE; BITTER TASTE; DEBITTERING PROCESS; ENTEROBACTERIACEAE; FERMENTATION; FOOD PROCESSING; HALOPHILIC BACTERIUM; HIGH THROUGHPUT SEQUENCING; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; MICROBIAL COMMUNITY; NONHUMAN; OLIVE;

BACTERIA; BIODIVERSITY; CLUSTER ANALYSIS; DNA, BACTERIAL; ECOSYSTEM; FERMENTATION; FOOD MICROBIOLOGY; GENETIC VARIATION; HYDROGEN-ION CONCENTRATION; OLEA; POPULATION DYNAMICS; RNA, RIBOSOMAL, 16S; SALTS; SEQUENCE ANALYSIS, DNA; SODIUM HYDROXIDE; SPECIES SPECIFICITY;

EID: 84881172856     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0069074     Document Type: Article

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