Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques

Food Microbiology

Volumn 42, Issue , 2014, Pages 154-165

  Lucena Padrós, Helena ^a   Caballero Guerrero, Belén ^a   Maldonado Barragán, Antonio ^a   Ruiz Barba, José Luis ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Biodiversity; Lactic acid bacteria; Lactobacillus pentosus; Microbiota; Olive fermentation; Yeast

Indexed keywords

BACTERIUM; BIODIVERSITY; CLASSIFICATION; DEVICES; FERMENTATION; FOOD CONTROL; FRUIT; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; OLIVE TREE; SPAIN; YEAST;

BACTERIA; BIODIVERSITY; FERMENTATION; FOOD MICROBIOLOGY; FRUIT; OLEA; SPAIN; YEASTS;

EID: 84898803615     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.03.020     Document Type: Article

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