New process for production of fermented black table olives using selected autochthonous microbial resources

Table olives represent one important fermented product in Europe and, in the world, their demand is constantly increasing. At the present time, no systems are available to control black table olives spontaneous fermentation by the Greek method. During this study, a new protocol for the production of...

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Detalhes bibliográficos
Publicado no:Front Microbiol
Main Authors: Tufariello, Maria, Durante, Miriana, Ramires, Francesca A., Grieco, Francesco, Tommasi, Luca, Perbellini, Ezio, Falco, Vittorio, Tasioula-Margari, Maria, Logrieco, Antonio F., Mita, Giovanni, Bleve, Gianluca
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2015
Assuntos:
Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4585182/
https://ncbi.nlm.nih.gov/pubmed/26441932
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2015.01007
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