Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives

• Published in: Frontiers in microbiology Vol. 5; p. 570
• Main Authors: Bleve, Gianluca, Tufariello, Maria, Durante, Miriana, Perbellini, Ezio, Ramires, Francesca A, Grieco, Francesco, Cappello, Maria S, De Domenico, Stefania, Mita, Giovanni, Tasioula-Margari, Maria, Logrieco, Antonio F
• Format: Journal Article
• Language: English
• Published: Switzerland Frontiers Media S.A 2014
• Subjects: fermented food; Lactic acid bacteria; Microbiology; Table Olives; volatile compounds; yeast; volatile compounds; table olives; fermented food; lactic acid bacteria; yeast

Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering treatment. Evolution of sugars, organic acids, alco...