The Impact of Production Technology on the Growth of Indigenous Microflora and Quality of Table Olives from Slovenian Istria

The Impact of Production Technology on the Growth of Indigenous Microflora and Quality of Table Olives from Slovenian Istria

The objective of the research is to determine the leading microorganisms in spontaneous fermentations of table olives in Slovenian Istria. The influence of traditional regional and modified Spanish style technology on yeast and lactic acid bacteria population dynamics and on the quality of Istrska b...

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Bibliographic Details
Main Authors: Dunja Bandelj Mavsar, Milena Bučar-Miklavčić, Bojan Butinar, Neža Čadež, Terezija Golob, Peter Raspor, Sonja Smole Možina, Vasilij Valenčić
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2010-01-01
Series:Food Technology and Biotechnology
Subjects:
table olives
Istrska belica
Storta
fermentation
yeasts
total biophenols and sensory characteristics
Online Access:http://hrcak.srce.hr/file/87248

Internet

http://hrcak.srce.hr/file/87248

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