Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method
Food Microbiol. 2024 Jun;120:104477. doi: 10.1016/j.fm.2024.104477. Epub 2024 Jan 11.ABSTRACTThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity...
Source: Food Microbiology - March 2, 2024 Category: Food Science Authors: Antonio Alfonzo Davide Alongi Rosario Prestianni Antonino Pirrone Vincenzo Naselli Enrico Viola Claudio De Pasquale Francesco La Croce Raimondo Gaglio Luca Settanni Nicola Francesca Giancarlo Moschetti Source Type: research
