Selection of Yeasts as Starter Cultures for Table Olives: a Step-by-Step Procedure
In the past yeasts were traditionally regarded as the spoiling microorganisms for table olives; however, their role and impact for product quality and for the correct course of fermentation has been revised and nowadays many authors suggest a controlled inoculum of yeasts both in alkali-treated and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2012-05-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | http://journal.frontiersin.org/Journal/10.3389/fmicb.2012.00194/full |