Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation

Table olives are one of the most well-known traditionally fermented products, and their global consumption is exponentially increasing. In direct brining, table olives are produced spontaneously, without any debittering pre-treatment. Up to date, fermentation process remains empirical and inconstant...

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Detalles Bibliográficos
Autores principales: Anagnostopoulos, Dimitrios A., Kamilari, Eleni, Tsaltas, Dimitrios
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7273852/
https://www.ncbi.nlm.nih.gov/pubmed/32547528
http://dx.doi.org/10.3389/fmicb.2020.01128

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7273852/
https://www.ncbi.nlm.nih.gov/pubmed/32547528
http://dx.doi.org/10.3389/fmicb.2020.01128

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