Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during process

Food Microbiology

Volumn 42, Issue , 2014, Pages 47-55

  Blaiotta, Giuseppe ^a   Di Capua, Marika ^a   Romano, Annalisa ^a   Coppola, Raffaele ^b   Aponte, Maria ^a,b  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b CNR   (Italy)

Author keywords

Chestnuts; Lactobacillus pentosus; PCR DGGE; Penicillium spp.; Water curing

Indexed keywords

WATER;

ANALYSIS; ANTIBIOSIS; BIODIVERSITY; CHEMISTRY; CLASSIFICATION; DEVICES; EVALUATION STUDY; FAGACEAE; FOOD CONTAMINATION; FOOD PRESERVATION; FRUIT; FUNGUS; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; MICROBIOLOGY; PH; PHYSIOLOGY; PREVENTION AND CONTROL; PROCEDURES;

ANTIBIOSIS; BIODIVERSITY; FAGACEAE; FOOD CONTAMINATION; FOOD PRESERVATION; FRUIT; FUNGI; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; WATER;

EID: 84897909245     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.02.009     Document Type: Article

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