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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Detalles Bibliográficos
Publicado en:Front Microbiol
Autores principales: 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
Lenguaje:Inglês
Publicado: Frontiers Media S.A. 2015
Materias:
Microbiology
Acceso en línea: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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