Use of metabarcoding and source tracking to identify desirable or spoilage autochthonous microorganism sources during black olive fermentations
Marine Penland, Jérôme Mounier, Audrey Pawtowski, Sylvie Tréguer, Stéphanie‐Marie Deutsch, Monika Coton
Topics & Concepts
Food spoilageFood scienceBiologyPediococcusFermentationMicroorganismBrineLeuconostocFermentation in food processingLactobacillusBacteriaLactic acidChemistryGeneticsOrganic chemistryFermentation and Sensory AnalysisIdentification and Quantification in FoodEssential Oils and Antimicrobial Activity