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- Esperilla, Antonio, et al. Show all 5 Authors
- Journal of food science and technology 2019 v.56 no.6 pp. 3001-3013
- Saccharomyces cerevisiae; bitterness; fermentation; leaf extracts; nutritive value; olives; phenols; starter cultures; yeasts
- ... Yeasts have a great importance in the table olives quality and have been proved more and more as starter cultures. Moreover, the addition of olive leaf extract (OLE) could enhance the nutritional value of table olives, but there are no studies in which added OLE has been combined with yeasts during fermentation. The aim of this work was to determine if the quality and functional value of table oli ...
- Esperilla, Antonio, et al. Show all 7 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.109 pp. 250-254
- Citeromyces; Yarrowia; fermentation; intraspecific variation; lactic acid bacteria; markets; olives; random amplified polymorphic DNA technique; rapid methods; species identification; yeasts
- ... Table olives harbour a variable microbial population, dominated by lactic acid bacteria and yeasts. Clarifying the effect of the yeast population during table olive fermentation requires methods for yeast species identification. Until now, the most used molecular methods (culture-dependent and -independent) are limited to species level identification, whereas RAPD-PCR is primarily chosen when stra ...