Microbiota of table olive fermentations and criteria of selection for their use as starters

Frontiers in Microbiology

Volumn 4, Issue JUN, 2013, Pages

  Heperkan, Dilek ^a  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Classification; Lactobacillus; Microbiota; Olive starters; Starter selection

Indexed keywords

OLIVE OIL;

ARTICLE; BIOFILM; BIOMASS PRODUCTION; CANDIDA; CFU COUNTING; CLOSTRIDIUM BOTULINUM; DENATURING GRADIENT GEL ELECTROPHORESIS; ENTEROBACTERIACEAE; FERMENTATION; FLUORESCENCE IN SITU HYBRIDIZATION; FREEZE DRYING; LACTIC ACID BACTERIUM; LACTOBACILLUS; LEUCONOSTOCACEAE; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; METABOLIC ACTIVITY ASSAY; MICROFLORA; MITOCHONDRIAL RESPIRATION; NONHUMAN; PASTEURIZATION; POLYMERASE CHAIN REACTION; STARTER CULTURE; VACCINE PRODUCTION; YEAST;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; OLEACEAE;

EID: 84884216345     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2013.00143     Document Type: Article

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