Microbiota and Metabolite Profiling of Spoiled Spanish-Style Green Table Olives
نویسندگان
چکیده
منابع مشابه
Data on fatty acid profiles of green Spanish-style Gordal table olives studied by compositional analysis
This article contains processed data related to the research published in "Tentative application of compositional data analysis to fatty acid profiles of green Spanish-style Gordal table olives" (Garrido-Fernández et al., 2018) [1]. It provides information on the implementation of compositional data analysis (CoDa) to the fatty acid profiles of Spanish-style Gordal table olives vs the use of co...
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This article contains processed data related to the research published in "Fermentation in nutrient salt mixtures affects green Spanish-style Manzanilla table olives" [1]. It displays information on the salt substitution by other nutrient salts (potassium chloride and calcium chloride) during fermentation of green Spanish-style Manzanilla table olives to produce healthier products. Particularly...
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The presence and enumeration of halophilic and alkaliphilic bacteria in Spanish-style table-olive fermentations was studied. Twenty 10-tonne fermenters at two large manufacturing companies in Spain, previously studied through both culture dependent and independent (PCR-DGGE) methodologies, were selected. Virtually all this microbiota was isolated during the initial fermentation stage. A total o...
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The main objective was to set up a methodology to improve the high volume production of green table olives, cv. Nocellara del Belice. Lactobacillus pentosus OM13 was applied during three different industrial processes of table olives as follows: trial one (IOP1) was subjected to an addition of lactic acid until a brine level of pH 7.0 was reached; trial two (IOP2) subjected to same addition of ...
متن کاملPCR-DGGE assessment of the bacterial diversity in Spanish-style green table-olive fermentations.
The bacterial ecology associated to Spanish-style green olive fermentations has been studied, attending to its dynamics along the time and its distribution, by a culture-independent approach based on PCR-DGGE. Forty-three 10-tonne fermenters were selected from the fermentation yards (patios) of two large table-olive manufacturing companies in southern Spain. The fermenting brines of 20 of these...
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ژورنال
عنوان ژورنال: Metabolites
سال: 2018
ISSN: 2218-1989
DOI: 10.3390/metabo8040073