Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars

Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars

Microbial and biochemical changes in the brine during the spontaneous fermentation of Gordal, Hojiblanca and Manzanilla olive cultivars processed according to the natural style were monitored. The microbial composition was assessed through a metagenomic study. Sugars, ethanol, glycerol, organic acid...

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Bibliographic Details
Main Authors: José Luis Ruiz-Barba, Antonio Higinio Sánchez, Antonio López-López, Amparo Cortés-Delgado, Alfredo Montaño
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
green table olives
Manzanilla cultivar
Gordal cultivar
Hojiblanca cultivar
microbiota
spontaneous fermentation
Online Access:https://www.mdpi.com/2304-8158/12/12/2386

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https://www.mdpi.com/2304-8158/12/12/2386

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