YEAST dynamics during the natural fermentation process of table olives (Negrinha de Freixo cv.).

Abstract

Yeast population and dynamics associated to spontaneous fermentation of green table olives Negrinha de Freixo cv. were evaluated. Olives and brine samples were taken at different fermentation times, and yeast were enumerated by standard plate count and identified by sequencing of the internal transcribed spacer (ITS) region of the nuclear ribosomal DNA… (More)
DOI: 10.1016/j.fm.2014.10.003

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@article{Pereira2015YEASTDD, title={YEAST dynamics during the natural fermentation process of table olives (Negrinha de Freixo cv.).}, author={Ermelinda L. Pereira and Elsa Cristina Dantas Ramalhosa and Ana Borges and Jos{\'e} A Pereira and Paula Barbosa Baptista}, journal={Food microbiology}, year={2015}, volume={46}, pages={582-6} }