Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles

Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles

A study on the microflora of table olives »Bella di Cerignola«, produced according to Spanish style and natural processing, is presented. The samples (olives and brines) were taken at different fermentation phases; olives, before treatments, were analyzed too. pH was monitored and microbial populati...

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Bibliographic Details
Main Authors: Daniela Campaniello, Antonio Bevilacqua, Daniela D’Amato, Maria Rosaria Corbo, Clelia Altieri, Milena Sinigaglia
Format: Article
Language:English
Published: University of Zagreb 2005-01-01
Series:Food Technology and Biotechnology
Subjects:
Bella di Cerignola
table olives
Spanish style and natural processing
microorganisms
Online Access:http://hrcak.srce.hr/file/162902

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