Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine-Reference-Cited by-同舟云学术

Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine

Published:2002-03 Issue:3 Volume:34 Page:173-177
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Nychas G.-J.E.,Panagou E.Z.,Parker M.L.,Waldron K.W.,Tassou C.C.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1472-765x.2002.01077.x/fullpdf

Reference17 articles.

1. 1G.D. Balatsouras (1990 ) Edible olive cultivars, chemical composition of fruit, harvesting, transportation, processing, sorting and packaging, styles of black olives, deterioration, quality standards, chemical analysis, nutritional and biological value of the end product . InOlio d'oliva e olive da tavola: tecnologia e qualita.Istituto Sperimentale per la Elaiotecnica, Pescara, Italy, 25-28 April, 1990, pp. 291-330.

2. Effect of salt and culture aeration on lactate and acetate production byLactobacillus plantarum

3. Effect of acidic pH and salt on acid end-products by Lactobacillus plantarum in aerated, glucose-limited continuous culture

4. Ecological concepts in food microbiology

5. Changes in chemical and microbiological composition of two varieties of olive during fermentation

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