Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars

Microbial and biochemical changes in the brine during the spontaneous fermentation of Gordal, Hojiblanca and Manzanilla olive cultivars processed according to the natural style were monitored. The microbial composition was assessed through a metagenomic study. Sugars, ethanol, glycerol, organic acid...

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Detalles Bibliográficos
Autores principales: Ruiz-Barba, José Luis, Sánchez, Antonio Higinio, López-López, Antonio, Cortés-Delgado, Amparo, Montaño, Alfredo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297402/
https://www.ncbi.nlm.nih.gov/pubmed/37372597
http://dx.doi.org/10.3390/foods12122386

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10297402/
https://www.ncbi.nlm.nih.gov/pubmed/37372597
http://dx.doi.org/10.3390/foods12122386

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