NaOH-Debittering Induces Changes in Bacterial Ecology during Table Olives Fermentation

Lignende værker

• Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches
  af: Botta, Cristian, et al.
  Udgivet: (2012)
• Molecular techniques in the microbial ecology of fermented foods
  af: Cocolin, Luca, et al.
  Udgivet: (2008.)
• Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH—Treated Table Olives Preserved without Fermentation
  af: Berlanga-Del Pozo, Marta, et al.
  Udgivet: (2020)
• Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches
  af: Alessandria, Valentina, et al.
  Udgivet: (2016)
• RT-PCR–DGGE analysis to elucidate the dominant bacterial species of industrial Spanish-style green table olive fermentations
  af: Antonio Benítez-Cabello, et al.
  Udgivet: (2016-08-01)