Selection of yeasts for their anti‐mold activity and prospective use in table olive fermentation
Author:
Affiliation:
1. Department AGRARIA Mediterranea University of Reggio Calabria Reggio Calabria Italy
Funder
Regione Calabria
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14259
Reference40 articles.
1. The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses
2. Mold-inhibitory activity of different yeast species during airtight storage of wheat grain
3. Nonthermal Pasteurization of Fermented Green Table Olives by means of High Hydrostatic Pressure Processing
4. Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis
5. Yeasts in table olive processing: Desirable or spoilage microorganisms?
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