Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

Nocellara Etnea is one of the main Sicilian cultivars traditionally used to produce both olive oil and naturally fermented table olives. In the present study, the effect of different salt concentrations on physico-chemical, microbiological, sensorial, and volatile organic compounds (VOCs) formation...

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Bibliographic Details
Main Authors: Alessandra Pino, Maria De Angelis, Aldo Todaro, Koenraad Van Hoorde, Cinzia L. Randazzo, Cinzia Caggia
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-06-01
Series:Frontiers in Microbiology
Subjects:
NaCl content
probiotic strain
metabolomics
microbiota
REP-PCR analysis
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.01125/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2018.01125/full

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