Application of starter cultures to table olive fermentation: an overview on the experimental studies

Table olives are one of the oldest fermented foods and are considered as an important component of the Mediterranean diet, since their richness in monounsaturated fats (primarily oleic acid) and phenolic compounds may function as antioxidants in the human body; in the Western world they represent on...

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Bibliographic Details
Main Authors: Corsetti, Aldo, Perpetuini, Giorgia, Schirone, Maria, Tofalo, Rosanna, Suzzi, Giovanna
Format: Artigo
Language:Inglês
Published: Frontiers Research Foundation 2012
Subjects:
Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC3400274/
https://ncbi.nlm.nih.gov/pubmed/22833739
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2012.00248
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