A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented <i>Peranzana Alta Daunia</i> Table Olives

Samples of brines from <i>Peranzana Alta Daunia</i> olives at the end of fermentation were analyzed; samples were taken in two different years from eight different locations (Torremaggiore, San Severo, San Paolo di Civitate, Lucera, Chieuti, Serracapriola, Gargano and Termoli in Southern...

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Bibliographic Details

Published in:	Foods
Main Authors:	Barbara Speranza, Milena Sinigaglia, Maria Rosaria Corbo, Nazzario D’Errico, Antonio Bevilacqua
Format:	Article
Language:	English
Published:	MDPI AG 2022-07-01
Subjects:	lactobacilli <i>Saccharomyces</i> non-<i>Saccharomyces</i> ratio lactic acid bacteria vs. yeasts
Online Access:	https://www.mdpi.com/2304-8158/11/14/2100