Abnormal fermentations in table-olive processing: Microbial origin and sensory evaluation

Frontiers in Microbiology

Volumn 4, Issue MAY, 2013, Pages

  Lanza, Barbara ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Abnormal fermentation; Bacteriophages (phages); Lactic acid bacteria; Sensory analysis; Starter cultures; Table olives; Yeast

Indexed keywords

HYDROXYTYROSOL;

AEROBIC FERMENTATION; ARTICLE; BACTERIOPHAGE; BOTULISM; CLOSTRIDIUM BOTULINUM; CLOSTRIDIUM BUTYRICUM; FERMENTATION; GAS; GAS CHROMATOGRAPHY; GAS POCKET; GRAM NEGATIVE BACTERIUM; INOCULATION; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; MICROFLORA; MOULD; NONHUMAN; OLIVE; PEDIOCOCCUS; PENICILLIUM DIGITATUM; PH MEASUREMENT; PICHIA GUILLIERMONDII; RHODOTORULA MUCILAGINOSA; SENSORY EVALUATION; YEAST;

BACTERIA (MICROORGANISMS); OLEACEAE;

EID: 84884251844     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2013.00091     Document Type: Article

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