Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations

French PDO Nyons black table olives are produced according to a traditional slow spontaneous fermentation in brine. The manufacture and unique sensorial properties of these olives thus only rely on the autochthonous complex microbiota. This study aimed at unraveling the microbial communities and dyn...

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Detalles Bibliográficos
Autores principales: Penland, Marine, Deutsch, Stéphanie-Marie, Falentin, Hélène, Pawtowski, Audrey, Poirier, Elisabeth, Visenti, Giorgia, Le Meur, Christophe, Maillard, Marie-Bernadette, Thierry, Anne, Mounier, Jérôme, Coton, Monika
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/PMC7578400/
https://www.ncbi.nlm.nih.gov/pubmed/33133054
http://dx.doi.org/10.3389/fmicb.2020.586614

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7578400/
https://www.ncbi.nlm.nih.gov/pubmed/33133054
http://dx.doi.org/10.3389/fmicb.2020.586614

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