Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

Lignende værker

• Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations
  af: Garrido-Fernández, Antonio, et al.
  Udgivet: (2021)
• 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)
• RT-PCR–DGGE Analysis to Elucidate the Dominant Bacterial Species of Industrial Spanish-Style Green Table Olive Fermentations
  af: Benítez-Cabello, Antonio, et al.
  Udgivet: (2016)
• Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations
  af: León-Romero, Ángela, et al.
  Udgivet: (2016)
• Draft Genome Sequences of Six Lactobacillus pentosus Strains Isolated from Brines of Traditionally Fermented Spanish-Style Green Table Olives
  af: Calero-Delgado, Beatriz, et al.
  Udgivet: (2018)