| dc.contributor.author |
Tassou, C |
en |
| dc.contributor.author |
Panagou, E |
en |
| dc.contributor.author |
Katsaboxakis, K |
en |
| dc.date.accessioned |
2014-06-06T06:44:56Z |
|
| dc.date.available |
2014-06-06T06:44:56Z |
|
| dc.date.issued |
2002 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1006/fmic.2002.0480 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2160 |
|
| dc.subject |
Ambient Temperature |
en |
| dc.subject |
Gram Negative Bacteria |
en |
| dc.subject |
Lactic Acid Fermentation |
en |
| dc.subject |
lactobacillus plantarum |
en |
| dc.subject |
Lactic Acid |
en |
| dc.subject |
Lactic Acid Bacteria |
en |
| dc.subject |
Ready To Eat |
en |
| dc.title |
Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1006/fmic.2002.0480 |
en |
| heal.publicationDate |
2002 |
en |
| heal.abstract |
The effect of different temperatures (25°C, 18°C and ambient temperature) and NaCl levels in brines (4%, 6% and 8%) on the microbiological and physicochemical characteristics of naturally black olives of Conservolea variety was studied for up to 190 days. Fermentation was carried out according to the traditional anaerobic method. The initial microflora consisted of Gram-negative bacteria, lactic acid bacteria and |
en |
| heal.journalName |
Food Microbiology |
en |
| dc.identifier.doi |
10.1006/fmic.2002.0480 |
en |