New process for production of fermented black table olives using selected autochthonous microbial resources

Frontiers in Microbiology

Volumn 6, Issue SEP, 2015, Pages

  Tufariello, Maria ^a   Durante, Miriana ^a   Ramires, Francesca A ^a   Grieco, Francesco ^a   Tommasi, Luca ^b   Perbellini, Ezio ^c   Falco, Vittorio ^a   Tasioula Margari, Maria ^d   Logrieco, Antonio F ^a   Mita, Giovanni ^a   Bleve, Gianluca ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b Associazione 'Olivicoltori di Puglia'   (Italy)

^c Agricola Nuova Generazione Soc Coop   (Italy)

^d UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Fermentation; Lactic acid bacteria; Starter; Table olives; Yeast

Indexed keywords

CARBOXYLIC ACID; PHENOL; SUGAR;

ARTICLE; CONTROLLED STUDY; CULTIVAR; CULTURE MEDIUM; DEBARYOMYCES HANSENII; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS PLANTARUM; MASS FRAGMENTOGRAPHY; NONHUMAN; OLIVE; ORGANOLEPTIC PROPERTY; POLYMERASE CHAIN REACTION; PRINCIPAL COMPONENT ANALYSIS; SACCHAROMYCES CEREVISIAE; WICKERHAMOMYCES ANOMALUS;

EID: 84946747833     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2015.01007     Document Type: Article

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