http://www.cnr.it/ontology/cnr/individuo/prodotto/ID284448
Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and development of a protocol for the pre-selection of fermentation starters. (Articolo in rivista)
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- Label
- Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and development of a protocol for the pre-selection of fermentation starters. (Articolo in rivista) (literal)
- Anno
- 2014-01-01T00:00:00+01:00 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
- 10.1016/j.fm.2014.08.021 (literal)
- Alternative label
Bleve G., Tufariello M., Durante M., Grieco F., Ramires F.A., Mita G., Tasioula-Margari M., Logrieco A.F (2014)
Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and development of a protocol for the pre-selection of fermentation starters.
in Food microbiology (Print)
(literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
- Bleve G., Tufariello M., Durante M., Grieco F., Ramires F.A., Mita G., Tasioula-Margari M., Logrieco A.F (literal)
- Pagina inizio
- Pagina fine
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- Impact factor (2014) = 3.374 (literal)
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- http://www.sciencedirect.com/science/article/pii/S0740002014002202 (literal)
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- PubMe (literal)
- ISI Web of Science (WOS) (literal)
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- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, Lecce, 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
- Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and development of a protocol for the pre-selection of fermentation starters. (literal)
- Abstract
- Table olives are one of the most important traditional fermented vegetables in Europe and their world
consumption is constantly increasing. Conservolea and Kalamàta are the most important table olives
Greek varieties. In the Greek system, the final product is obtained by spontaneous fermentations,
without any chemical debittering treatment. This natural fermentation process is not predictable and
strongly influenced by the physical-chemical conditions and by the presence of microorganisms
contaminating the olives. Natural fermentations of Conservolea and Kalamàta cultivars black olives were studied in order to determine microbiological, biochemical and chemical evolution during the process. Following the process conditions generally used by producers, in both cultivars, yeasts were detected throughout the fermentation, whereas lactic acid bacteria (LAB) appeared in the last staged of the process. A new optimized specific protocol was developed to select autochthonous yeast and LAB isolates that can be good candidates as starters. These microorganisms were pre-selected for their ability to adapt to model brines, to have beta-glucosidase activity, not to produce biogenic amines. Chemical compounds deriving by microbiological activities and associated to the three different phases (30, 90 and 180 days) of the fermentation process were identified and were proposed as chemical descriptors to follow the fermentation progress. (literal)
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