An innovative method to produce green table olives based on "pied de cuve" technology

Food Microbiology

Volumn 50, Issue 1, 2015, Pages 126-140

  Martorana, Alessandra ^a   Alfonzo, Antonio ^a   Settanni, Luca ^a   Corona, Onofrio ^a   la Croce, Francesco ^b   Caruso, Tiziano ^a   Moschetti, Giancarlo ^a   Francesca, Nicola ^a  

^a UNIVERSITY OF PALERMO   (Italy)

^b Geolive Belice SAS Olive da tavola Castelvetrano   (Italy)

Author keywords

Lactic acid bacteria; Lactobacillus pentosus; Nocellara del Belice table olive; Pied de cuve; Volatile organic compounds; Yeasts

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS PENTOSUS; OLEACEAE; VITACEAE;

BRINE; INORGANIC SALT; VOLATILE ORGANIC COMPOUND;

BACTERIAL COUNT; BIODIVERSITY; CLASSIFICATION; CLUSTER ANALYSIS; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; MICROBIOLOGY; OLIVE TREE; PH; PHENOTYPE; PHYSIOLOGY; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; TASTE; YEAST;

BIODIVERSITY; CLUSTER ANALYSIS; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; OLEA; PHENOTYPE; PRINCIPAL COMPONENT ANALYSIS; SALTS; TASTE; VOLATILE ORGANIC COMPOUNDS; YEASTS;

EID: 84934273244     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.03.008     Document Type: Article

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