Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium-Reference-Cited by-同舟云学术

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Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium

Published:2021-09 Issue: Volume:98 Page:103788
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Montaño Alfredo,Cortés-Delgado Amparo,Sánchez Antonio Higinio,Ruiz-Barba José Luis

Funder

Consejo Superior de Investigaciones Científicas

Ministerio de Economía y Competitividad

Junta de Andalucia

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference37 articles.

1. Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses;Aponte;Food Microbiol.,2010

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

3. Yeasts in table olive processing: desirable or spoilage microorganisms?;Arroyo-López;Int. J. Food Microbiol.,2012

4. Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives;Bleve;Front. Microbiol.,2014

5. Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and development of a protocol for the pre-selection of fermentation starters;Bleve;Food Microbiol.,2015

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives;Food Bioscience;2024-10

2. Naturally Fermented Gordal and Manzanilla Green Table Olives: Effect of Single Yeast Starters on Fermentation and Final Characteristics of the Products;Fermentation;2024-08-23

3. Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods;International Journal of Food Microbiology;2024-06

4. Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations;International Journal of Food Microbiology;2024-06

5. Impact of selected wild yeasts starters on the volatilome and phenolic contents of Gordal, Manzanilla and Hojiblanca naturally fermented green olives;LWT;2024-03

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