New process for production of fermented black table olives using selected autochthonous microbial resources

New process for production of fermented black table olives using selected autochthonous microbial resources

Table olives represent one important fermented product in Europe and, in the world, their demand is constantly increasing. At the present time, no systems are available to control black table olives spontaneous fermentation by the Greek method. During this study, a new protocol for the production of...

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Bibliographic Details
Main Authors: Maria eTufariello, Miriana eDurante, Francesca Anna Ramires, Francesco eGrieco, Luca eTommasi, Ezio ePerbellini, Vittorio eFalco, Maria eTasioula-Margari, Antonio Francesco Logrieco, Giovanni eMita, Gianluca eBleve
Format: Article
Language:English
Published: Frontiers Media S.A. 2015-09-01
Series:Frontiers in Microbiology
Subjects:
Fermentation
Lactic acid bacteria
starters
yeast
Table Olives
Online Access:http://journal.frontiersin.org/Journal/10.3389/fmicb.2015.01007/full

Internet

http://journal.frontiersin.org/Journal/10.3389/fmicb.2015.01007/full

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