Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives

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• 作者：Paola Zinno¹ ; ^{paola.zinno@crea.gov.it} ; Barbara Guantario¹ ; ^{barbara.guantario@crea.gov.it} ; Giuditta Perozzi ^{giuditta.perozzi@crea.gov.it} ; Gianni Pastore ^{gianni.pastore@crea.gov.it} ; Chiara Devirgiliis ; ^{chiara.devirgiliis@crea.gov.it}
• 关键词：Lactic acid bacteria ; Halophilic bacteria ; KCl ; Castelvetrano ; Sivigliano
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：63
• 期：Complete
• 页码：239-247
• 全文大小：1328 K
• 卷排序：63

文摘

First work describing the effects of NaCl reduction in Nocellara del Belice cultivar. Application of a polyphasic approach to evaluate microbiota ecology and dynamics. Partial replacement of NaCl with KCl did not pose food safety risks.