Microbial dynamics and key sensory traits of laboratory-scale co-fermented green olives (Olea europaea L. cv. Ascolana tenera) and sea fennel (Crithmum maritimum L.)
Antonietta Maoloni, Federica Cardinali, Vesna Milanović, Andrea Osimani, Cristiana Garofalo, Ilario Ferrocino, Maria Rita Corvaglia, Luca Cocolin, Lucia Aquilanti
Topics & Concepts
FermentationFood scienceBiologyLactobacillus plantarumOleaSensory analysisBotanyHorticultureBacteriaLactic acidGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality