A Review on Adventitious Lactic Acid Bacteria from Table Olives

Spontaneous fermentation constitutes the basis of the chief natural method of processing of table olives, where autochthonous strains of lactic acid bacteria (LAB) play a dominant role. A thorough literature search has unfolded 197 reports worldwide, published in the last two decades, that indicate...

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Detalles Bibliográficos
Autores principales: Portilha-Cunha, M. Francisca, Macedo, Angela C., Malcata, F. Xavier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404733/
https://www.ncbi.nlm.nih.gov/pubmed/32709144
http://dx.doi.org/10.3390/foods9070948

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404733/
https://www.ncbi.nlm.nih.gov/pubmed/32709144
http://dx.doi.org/10.3390/foods9070948

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