NaOH-Debittering Induces Changes in Bacterial Ecology during Table Olives Fermentation

Author:

Cocolin Luca,Alessandria Valentina,Botta Cristian,Gorra Roberta,De Filippis Francesca,Ercolini Danilo,Rantsiou Kalliopi

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference54 articles.

1. UNAPROL (2012) Monitoraggio delle aziende olivicole e dei frantoi. Available: http://www.unaprol.it. Accessed 2012 Oct 1.

2. Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine;GJE Nychas;Lett Appl Microbiol,2002

3. Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines;CC Tassou;Food Microbiol,2002

4. Role of yeasts in table olive production;FN Arroyo-López;Int J Food Microbiol,2008

5. Lactic acid bacteria from fermented table olives;A Hurtado;Food Microbiol,2012

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