A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table Olives

Samples of brines from Peranzana Alta Daunia olives at the end of fermentation were analyzed; samples were taken in two different years from eight different locations (Torremaggiore, San Severo, San Paolo di Civitate, Lucera, Chieuti, Serracapriola, Gargano and Termoli in Southern Italy). Total aero...

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Detalles Bibliográficos
Autores principales: Speranza, Barbara, Sinigaglia, Milena, Corbo, Maria Rosaria, D’Errico, Nazzario, Bevilacqua, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315826/
https://www.ncbi.nlm.nih.gov/pubmed/35885341
http://dx.doi.org/10.3390/foods11142100

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315826/
https://www.ncbi.nlm.nih.gov/pubmed/35885341
http://dx.doi.org/10.3390/foods11142100

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