Brine salt concentration reduction and inoculation with autochthonous consortia: Impact on Protected Designation of Origin Nyons black table olive fermentations
Marine Penland, Audrey Pawtowski, Azzurra Pioli, Marie-Bernadette Maillard, Stella Debaets, Stéphanie‐Marie Deutsch, Hélène Falentin, Jérôme Mounier, Monika Coton
Topics & Concepts
BrineFermentationBiologyFood scienceYeastInoculationHalotoleranceSalinityMicrobial consortiumMicroorganismBacteriaHorticultureChemistryEcologyBiochemistryOrganic chemistryGeneticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchBotanical Research and Applications