Quantitative PCR Assay as a Tool for the Detection of Lactobacilli in Sicilian Table Olives Produced at an Industrial Scale

Table olives are an important fermented product of the Mediterranean area consumed all over the world. In our era, the food industry requires a safe and stable final product with desirable characteristics for the consumer. In the present study, two different experimental fermentations (L, with <i>La...

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Autores principales:	Amanda Vaccalluzzo, Alessandra Pino, Georgiana Bosco, Cinzia Caggia, Cinzia Lucia Randazzo
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2023-04-01
Colección:	Fermentation
Materias:	table olives starter cultures <i>L. plantarum</i> <i>W. anomalus</i> quantitative real-time PCR lactic acid bacteria
Acceso en línea:	https://www.mdpi.com/2311-5637/9/4/355
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