Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars-Reference-Cited by-同舟云学术

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Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars

Published:2012-03-20 Issue:1 Volume:102 Page:121-131
ISSN:0003-6072
Container-title:Antonie van Leeuwenhoek
language:en
Short-container-title:Antonie van Leeuwenhoek

Author:

Tofalo Rosanna,Schirone Maria,Perpetuini Giorgia,Angelozzi Giovanni,Suzzi Giovanna,Corsetti Aldo

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,General Medicine,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/s10482-012-9719-x.pdf

Reference51 articles.

1. Ancín-Azpilicueta C, González-Marco A, Jiménez-Moreno N (2008) Current knowledge about the presence of amines in wine. Crit Rev Food Sci Nutr 48:257–275

2. Anderson RE (1988) Biogenic amines in lactic acid fermented vegetables. Lebensm-Wiss Technol 21:68–69

3. Anonymous (1987) Codex standard for table olives (Codex Stan 66–1981 (Rev. 1–1987). Codex Alimentarius

4. Arroyo-López FN, Durán-Quintana MC, Ruiz-Barba JL, Querol A, Garrido-Fernández A (2006) Use of molecular methods for the identification of yeast associated with table olives. Food Microbiol 23:791–796

5. Arroyo-López FN, Querol A, Bautista-Gallego J, Garrido-Fernández A (2008) Role of yeasts in table olive production. Int J Food Microbiol 128:189–196

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