Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine

Food Microbiology

Volumn 49, Issue , 2015, Pages 56-64

  Bautista Gallego, J ^a   Arroyo Lopez F N ^a   Romero Gil, V ^a   Rodriguez Gomez F ^a   Garcia Garcia P ^a   Garrido Fernandez A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Calcium chloride; Green table olives; Mixture design; Potassium chloride; Sodium chloride

Indexed keywords

ENTEROBACTERIACEAE; OLEACEAE;

BRINE; INORGANIC SALT; SODIUM CHLORIDE;

CHEMISTRY; ENTEROBACTERIACEAE; FERMENTATION; FOOD CONTROL; FRUIT; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY; OLIVE TREE; SPAIN; YEAST;

ENTEROBACTERIACEAE; FERMENTATION; FOOD MICROBIOLOGY; FRUIT; LACTOBACILLACEAE; OLEA; SALTS; SODIUM CHLORIDE; SPAIN; YEASTS;

EID: 84922971923     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.01.012     Document Type: Article

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