Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives

Frontiers in Microbiology

Volumn 5, Issue OCT, 2014, Pages

  Bleve, Gianluca ^a   Tufariello, Maria ^a   Durante, Miriana ^a   Perbellini, Ezio ^b   Ramires, Francesca Anna ^a   Grieco, Francesco ^a   Cappello, Maria Stella ^a   de Domenico, Stefania ^a   Mita, Giovanni ^a   Tasioula Margari, Maria ^c   Logrieco, Antonio Francesco ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b Agricola Nuova Generazione Soc Coop ^*  (Italy)

^c UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Fermented food; Lactic acid bacteria; Table olives; Volatile compounds; Yeast

Indexed keywords

GENOMIC DNA;

ARTICLE; BACTERIA; BACTERIUM ISOLATION; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; MICROBIAL POPULATION DYNAMICS; MICROBIOLOGY; MOLECULAR GENETICS; NONHUMAN; OLIVE; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; QUANTITATIVE ANALYSIS; SAMPLING; YEAST;

OLEACEAE;

EID: 84926687919     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2014.00570     Document Type: Article

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