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

@inproceedings{Bleve2014PhysicochemicalAM,
  title={Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nard{\`o} and Leccino table olives},
  author={Gianluca Bleve and Maria Tufariello and Miriana Durante and Ezio Perbellini and Francesca Anna Ramires and Francesco Grieco and Maria Stella Cappello and Stefania De Domenico and Giovanni Mita and Maria Tasioula-Margari and Antonio Francesco Logrieco},
  booktitle={Front. Microbiol.},
  year={2014}
}
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, alcohols, mono, and polyphenol compounds and volatile compounds associated with the fermentative metabolism of yeasts and bacteria throughout the natural fermentation process of the two Italian olive… CONTINUE READING
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