Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives

Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives

Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering treatment. Evolution of sugars, organic acids, alco...

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Bibliographic Details
Main Authors: Gianluca eBleve, Maria eTufariello, Miriana eDurante, Ezio ePerbellini, Francesca Anna Ramires, Francesco eGrieco, Maria Stella Cappello, Stefania eDe Domenico, Giovanni eMita, Maria eTasioula-Margari, Antonio Francesco Logrieco
Format: Article
Language:English
Published: Frontiers Media S.A. 2014-10-01
Series:Frontiers in Microbiology
Subjects:
Lactic acid bacteria
yeast
Table Olives
fermented food
volatile compounds
Online Access:http://journal.frontiersin.org/Journal/10.3389/fmicb.2014.00570/full

Internet

http://journal.frontiersin.org/Journal/10.3389/fmicb.2014.00570/full

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