http://www.cnr.it/ontology/cnr/individuo/prodotto/ID285759
Study of physico-chemical and microbiological properties of spontaneous fermentation of Cellina di Nardò and Leccino table olives (Articolo in rivista)
- Type
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- Study of physico-chemical and microbiological properties of spontaneous fermentation of Cellina di Nardò and Leccino table olives (Articolo in rivista) (literal)
- Anno
- 2014-01-01T00:00:00+01:00 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
- 10.3389/fmicb.2014.00570 (literal)
- Alternative label
Bleve G., Tufariello M., Durante M., Perbellini E., Ramires F.A., Grieco F., Cappello M.S., De Domenico S., Mita G., Tasioula-Margari M., Logrieco A.F (2014)
Study of physico-chemical and microbiological properties of spontaneous fermentation of Cellina di Nardò and Leccino table olives
in Frontiers in microbiology
(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., De Domenico S., Mita G., Tasioula-Margari M., Logrieco A.F (literal)
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- Impact factor (2014): 3.900 (literal)
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- http://journal.frontiersin.org/Journal/10.3389/fmicb.2014.00570/abstract (literal)
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- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, Lecce, Italy
Agricola Nuova Generazione Soc. Coop., Martano, Italy
Department of Chemistry, Section of Food Chemistry, University of Ioannina, Ioannina, Greece
Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, Bari, Italy (literal)
- Titolo
- Study of physico-chemical and microbiological properties of spontaneous fermentation of Cellina di Nardò and Leccino table olives (literal)
- Abstract
- 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 cultivars Cellina di Nardò and Leccino were determined. A new protocol was developed and applied aimed at the technological characterization of LAB and yeast strains as possible candidate autochthonous starters for table olive fermentation from Cellina di Nardò and Leccino cultivars. The study of the main physical, chemical and aromatic parameters during fermentation helped to determine chemical descriptors that may be suitable for monitoring olive fermentation. In both the analyzed table olive cultivars, aldehydes proved to be closely related to the first stage of fermentation (30 days), while higher alcohols (2-methyl-1-propanol; 3-methyl-1-butanol), styrene, and o-cymene were associated with the middle stage of fermentation (90 days) and acetate esters and acetic acid with the final step of olive fermentation (180 days). (literal)
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