Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

Nocellara Etnea is one of the main Sicilian cultivars traditionally used to produce both olive oil and naturally fermented table olives. In the present study, the effect of different salt concentrations on physico-chemical, microbiological, sensorial, and volatile organic compounds (VOCs) formation...

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Detalles Bibliográficos
Publicado en:Front Microbiol
Main Authors: Pino, Alessandra, De Angelis, Maria, Todaro, Aldo, Van Hoorde, Koenraad, Randazzo, Cinzia L., Caggia, Cinzia
Formato: Artigo
Idioma:Inglês
Publicado: Frontiers Media S.A. 2018
Assuntos:
Microbiology
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC5996112/
https://ncbi.nlm.nih.gov/pubmed/29922251
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.01125
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