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
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: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2015
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4585182/
https://www.ncbi.nlm.nih.gov/pubmed/26441932
http://dx.doi.org/10.3389/fmicb.2015.01007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4585182/
https://www.ncbi.nlm.nih.gov/pubmed/26441932
http://dx.doi.org/10.3389/fmicb.2015.01007

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