Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysis.

Abstract

This study uses an "omics" approach to evaluate the bacterial biodiversity changes during fermentation process of natural green cracked Aloreña de Málaga table olives, from raw material to fermented fruit. For this purpose, two industries separated by almost 20km in Guadalhorce Valley (Málaga, Spain) were analysed for obtaining both brines and fruit samples… (More)
DOI: 10.1016/j.ijfoodmicro.2016.07.014

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