Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives.

@article{Abriouel2011CultureindependentSO,
  title={Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Alore{\~n}a green table olives.},
  author={Hikmate Abriouel and Nabil Benomar and Rosario Lucas and Antonio G{\'a}lvez},
  journal={International journal of food microbiology},
  year={2011},
  volume={144 3},
  pages={487-96}
}
Aloreña table olives are naturally fermented traditional green olives with a denomination of protection (DOP). The present study focused on Aloreña table olives manufactured by small and medium enterprises (SMEs) from Valle del Guadalhorce (Southern Spain) under three different conditions (cold storage, and ambient temperature fermentations in small vats and in large fermentation tanks). The microbial load of brines during fermentation was studied by plate counting, and the microbial diversity… CONTINUE READING