Search results for " mutiplex PCR"

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Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory tr…

2014

Abstract This work investigated on the effects of selected starters and of probiotic strains on the evolution of microbiota, on trend of volatile compounds and on the final sensorial traits of green table olives. The olives, belonging to Giarraffa and Grossa di Spagna cultivars, were processed according to Sicilian traditional method and the following samples were obtained: (1) un-inoculated spontaneous olives, control; (2) olives inoculated with probiotic Lactobacillus rhamnosus H25; (3) olives inoculated with commercial probiotic L. rhamnosus GG; (4) olives inoculated with Lactobacillus plantarum GC3 plus Lactobacillus paracasei BS21; and (5) olives inoculated with L. plantarum GC3 plus L…

Lactobacillus paracaseitable olives ; starter cultures; probiotics; multiplex PCR; volatile compounds ; sensory propertiesPopulationLactobacillus pentosuslaw.inventionchemistry.chemical_compoundProbioticLactobacillus rhamnosuslawsensory propertiesvolatile compoundsFood scienceeducationeducation.field_of_studybiologystarter culturesfood and beveragesSettore AGR/15 - Scienze E Tecnologie Alimentarimultiplex PCRbiology.organism_classificationLactic acidtable olives starter cultures probiotics mutiplex PCR volatile compounds sensory propertiestable olivesprobioticschemistryFermentationLactobacillus plantarumFood ScienceFood Research International
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