Study of the natural fermentation process for two Italian table olive cultivars and optimization of a protocol for selecting autochthonous microbial starters (Comunicazione a convegno)

Type
Label
  • Study of the natural fermentation process for two Italian table olive cultivars and optimization of a protocol for selecting autochthonous microbial starters (Comunicazione a convegno) (literal)
Anno
  • 2014-01-01T00:00:00+01:00 (literal)
Alternative label
  • Bleve G., Tufariello M., Durante M., Perbellini E., Ramires F.A., GRIECO F., Cappello M.S., Mita G., Tasioula-Margari M., Logrieco A.F. (2014)
    Study of the natural fermentation process for two Italian table olive cultivars and optimization of a protocol for selecting autochthonous microbial starters
    in International Congress "Environmental Sustainability and Food Security", Potenza, Italia, 17-19 giugno
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Bleve G., Tufariello M., Durante M., Perbellini E., Ramires F.A., GRIECO F., Cappello M.S., Mita G., Tasioula-Margari M., Logrieco A.F. (literal)
Pagina inizio
  • 11 (literal)
Pagina fine
  • 11 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali
  • 1 (literal)
Note
  • Poster (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Consiglio Nazionale delle Ricerche- Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, Lecce, Italy Agricola Nuova Generazione Soc. Coop., Martano (LE), Italy Consiglio Nazionale delle Ricerche- Istituto di Scienze delle Produzioni Alimentari, Bari, Italy Department of Chemistry, Section of Food Chemistry, University of Ioannina, Ioannina, Greece (literal)
Titolo
  • Study of the natural fermentation process for two Italian table olive cultivars and optimization of a protocol for selecting autochthonous microbial starters (literal)
Abstract
  • Table olives are one of the most important traditional fermented vegetables in Southern European countries and their consumption is constantly increasing throughout the world. Today, the industrial production of black table olives is carried out by spontaneous fermentation processes which are not predictable and are strongly influenced by the autochthonous microflora, the physical-chemical conditions, the availability of fermentable substrates and salt content. 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 cultivars Cellina di Nardò and Leccino were determined. A new protocol was developed and applied aimed at the selection of LAB and yeast strains as candidate autochthonous starters for table olive fermentation from Cellina di Nardò and Leccino cultivars. (literal)
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