Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives

dc.contributor.author	Panagou, E	en
dc.contributor.author	Tassou, C	en
dc.date.accessioned	2014-06-06T06:46:53Z
dc.date.available	2014-06-06T06:46:53Z
dc.date.issued	2006	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.fm.2006.02.005	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3259
dc.subject	Fermentation Process	en
dc.subject	lactobacillus plantarum	en
dc.subject	Microbial Activity	en
dc.subject	Microbial Growth	en
dc.subject	Organic Acid	en
dc.subject	Process Control	en
dc.subject	Reducing Sugar	en
dc.subject	Starter Culture	en
dc.subject	Volatile Compounds	en
dc.subject	Ethyl Acetate	en
dc.subject	Lactic Acid Bacteria	en
dc.subject	titratable acidity	en
dc.title	Changes in volatile compounds and related biochemical profile during controlled fermentation of cv. Conservolea green olives	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.fm.2006.02.005	en
heal.publicationDate	2006	en
heal.abstract	The effect of controlled fermentation processes on the profile of volatile and other biochemical compounds of cv. Conservolea green olives processed by the Spanish method was studied. The different treatments included: (a) inoculation with a commercial starter culture of Lactobacillus pentosus, (b) inoculation with a wild strain of Lactobacillus plantarum isolated from a previous fermentation, (c) uninoculated spontaneous process (control).	en
heal.journalName	Food Microbiology	en
dc.identifier.doi	10.1016/j.fm.2006.02.005	en