Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics

LWT

Volumn 84, Issue , 2017, Pages 64-72

  Comunian, R ^a   Ferrocino, I ^b   Paba, A ^a   Daga, E ^a   Campus, M ^a   Di Salvo, R ^a   Cauli, E ^a   Piras, F ^a   Zurru, R ^a   Cocolin, L ^b  

^a AGRIS Sardegna   (Italy)

^b UNIVERSITY OF TURIN   (Italy)

Author keywords

Biodiversity; DGGE; Natural table olives; REP PCR; Starter culture

Indexed keywords

BACILLI; BIODIVERSITY; QUALITY CONTROL; SENSORY ANALYSIS; STRAIN;

DGGE; GRAM-NEGATIVE SPECIES; LACTOBACILLUS PLANTARUM; REP-PCR; SENSORY CHARACTERISTICS; SPONTANEOUS FERMENTATION; STARTER CULTURES; TABLE OLIVES;

FERMENTATION;

EID: 85020049755     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.05.039     Document Type: Article

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