Polyphasic Characterisation of Microbiota Associated with Sant’Agostino Table Olives Flavoured with <i>Foeniculum vulgare</i>

Sant’Agostino green table olives, traditionally processed in Apulia and flavoured with <i>Foeniculum vulgare</i>, represent a niche product whose microbial ecology remains largely unexplored. This study aimed to characterise the microbiota of the final product (both brine and fruit) after six months...

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Auteurs principaux:	Antonio Alfonzo, Raimondo Gaglio, Davide Alongi, Elena Franciosi, Giulio Perricone, Giuliana Garofalo, Rosario Prestianni, Vincenzo Naselli, Antonino Pirrone, Nicola Francesca, Giancarlo Moschetti, Luca Settanni
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2025-10-01
Collection:	Foods
Sujets:	Illumina MiSeq lactic acid bacteria table olives wild fennel yeasts
Accès en ligne:	https://www.mdpi.com/2304-8158/14/21/3689
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