Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives

Food Microbiology

Volumn 52, Issue , 2015, Pages 18-30

  De Angelis, Maria ^a   Campanella, Daniela ^a   Cosmai, Lucrezia ^a   Summo, Carmine ^a   Rizzello, Carlo Giuseppe ^a   Caponio, Francesco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Lactic acid bacteria; Tableolives; Yeast

Indexed keywords

CLOSTRIDIUM; ENTEROBACTERIACEAE; HAFNIA ALVEI; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; METHYLOBACTERIUM; OLEACEAE; PROPIONIBACTERIUM ACIDIPROPIONICI; PROTEOBACTERIA;

BRINE; INORGANIC SALT;

BIODIVERSITY; CHEMISTRY; CLASSIFICATION; FERMENTATION; FOOD CONTROL; GENETICS; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; METABOLOME; MICROBIOLOGY; MICROFLORA; OLIVE TREE; TASTE; YEAST;

BIODIVERSITY; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLUS; METABOLOME; MICROBIOTA; OLEA; SALTS; TASTE; YEASTS;

EID: 84936764748     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.06.002     Document Type: Article

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