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

  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.},
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
Recent Discussions
This paper has been referenced on Twitter 3 times over the past 90 days. VIEW TWEETS


Publications referenced by this paper.
Showing 1-10 of 98 references

Microbial quality and yeast

  • M. Alves, T. Gonçalves, T. Quintas
  • 2012
Highly Influential
5 Excerpts

Comparative study on volatile compounds from Tunisian

  • 2008
Highly Influential
5 Excerpts

Edible olive cultivars, chemical composition of fruit

  • 1990
Highly Influential
3 Excerpts

Chemical composition of fermented green olives : acidity , salt , moisture , fat , protein , ash , fiber , sugar , and polyphenol

  • A. Montano, A. H. Sanchez, A. Lopez-Lopez, A. De Castro, L. Rejano
  • Olives and Olive Oil in Health and Disease…
  • 2010
Highly Influential
1 Excerpt

Food Microbiology, a section of the journal Frontiers in Microbiology

  • Bleve, Tufariello, +8 authors Logrieco
  • 2014

Similar Papers

Loading similar papers…