Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments

Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments

The objective of this study was to elucidate the yeast consortia structure and dynamics during Greek-style processing of Kalamata natural black olives in different brine solutions. Olives were subjected to spontaneous fermentation in 7% (w/v) NaCl brine solution (control treatment) or brine acidifie...

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Bibliographic Details
Main Authors: Stamatoula Bonatsou, Spiros Paramithiotis, Efstathios Z. Panagou
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-01-01
Series:Frontiers in Microbiology
Subjects:
black olives
Kalamata variety
fermentation
molecular identification
yeasts
Online Access:http://journal.frontiersin.org/article/10.3389/fmicb.2017.02673/full

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