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What is Microbial Changes in Olive Fermentation about?
This study investigates the microbial community and volatilome changes during the spontaneous fermentation of Spanish-style and Natural-style green table olives (Manzanilla cultivar). The findings reveal distinct microbial profiles and volatile compounds associated with each fermentation style, highlighting the roles of lactic acid bacteria and yeasts in Spanish-style olives, while halophilic bacteria and yeasts dominate in Natural-style olives. Understanding these differences may aid in developing controll
- Author
- Marco Campus
- Language
- EN