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Microbiota of table olive fermentations and criteria of selection for their use as starters
Fermentation is one of the oldest methods for preserving of olives applied worldwide for thousands of years. However, olive processing is a speculative area where whether olives are fermented products or pickled products produced by organic acids and salt. Although lactobacilli and yeasts play a maj...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Frontiers Media S.A.
2013
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3679444/ https://www.ncbi.nlm.nih.gov/pubmed/23781216 http://dx.doi.org/10.3389/fmicb.2013.00143 |