Preservation of green table olives fermented with lactic acid bacteria with probiotic potential under modified atmosphere packaging
Author:
Funder
European Union's Seventh Framework Programme
Publisher
Elsevier BV
Subject
Food Science
Reference30 articles.
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2. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests;Argyri;Food Microbiology,2013
3. Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations;Arroyo-López;Food Microbiology,2012
4. Modelling of the growth/no growth interface of Issatchenkia occidentalis, an olive spoiling yeast, as a function of the culture media, NaCl, citric and sorbic acid concentrations: study of its inactivation in the no growth region;Arroyo-López;International Journal of Food Microbiology,2007
5. Kinetic study of the physicochemical and microbiological changes in ‘seasoned’ olives during the shelf-life period;Arroyo López;Journal of Agricultural and Food Chemistry,2005
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