Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters

Food Microbiology

Volumn 46, Issue , 2015, Pages 368-382

  Bleve, Gianluca ^a   Tufariello, Maria ^a   Durante, Miriana ^a   Grieco, Francesco ^a   Ramires, Francesca Anna ^a   Mita, Giovanni ^a   Tasioula Margari, Maria ^b   Logrieco, Antonio Francesco ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Fermentation; GC MS analysis; Microorganism selection; Tableolives

Indexed keywords

BACTERIUM; CHEMISTRY; EVALUATION STUDY; FERMENTATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; OLIVE TREE; PROCEDURES; YEAST;

BACTERIA; FERMENTATION; FOOD MICROBIOLOGY; OLEA; YEASTS;

EID: 84908032419     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.08.021     Document Type: Article

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