Formation of gas pocket defect in Spanish-style green olives by the halophile Celerinatantimonas sp.

Author:

de Castro Antonio,Ruiz-Barba José L.,Romero Concepción,Sánchez Antonio H.,García Pedro,Brenes ManuelORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference34 articles.

1. Microbial diversity of fermented Greek table olives of Halkidiki and Konservolia varieties from different regions as revealed by metagenomic analysis;Argyri;Microorganisms,2020

2. Delving into the bacterial diversity of spoiled green Manzanilla Spanish-style green table olive fermentations;Arroyo-López;International Journal of Food Microbiology,2021

3. Characterization of yeast strains isolated from bloaters of fermented green table olives during storage;Asehraou;Grasas Y Aceites,2000

4. Reducing the bloater spoilage incidence in fermented green olives during storage;Asehraou;Grasas Y Aceites,2002

5. Exploring bacteria diversity in commercialized table olive biofilms by metataxonomic and compositional data analysis;Benitez-Cabello;Scientific Reports,2020

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