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Importance of The Natural Yeast Flora in Table Olive Production (Turkish with English Abstract)

Yıl 2013, Cilt: 38 Sayı: 6, 375 - 382, 01.12.2013

Öz

Turkey is among the major producers of olives in the World and olive is regarded as one of the most important agricultural products in our country. Besides, table olive is stated to be one of the main fermented foods in the world trade. It is known that yeast also has positive and adverse effects on table olive fermentation as in various food products. There are several studies on the identification and characterization of the yeasts isolated from the olive varieties which are specific to various countries. It is indicated that the growth of undesirable microorganisms can be prevented by using yeasts as adjunct starter culture in the production of table olive. In this way, it is stated that economic losses that may result from the microbial spoilage of olives can also be prevented.

Kaynakça

  • Arroyo-L´opez F N, Bautista-Gallego J, Rodriguez- G´omez F, Garrido-Fernandez A. 2010. Predictive microbiology and table olives. In: Current Research and Education Topics in Applied Microbiology and Microbial Biotechnology, Mendez Vilas A (ed), Formatex, Badajoz, pp. 1452-1461.
  • Boskou D. 2006. Olive Oil: Chemistry and Technology. AOCS Publishing, Hellas, pp. 13-17. 3. Özkaya M T, Tunalıo¤lu R, Eken Ş, Ulafl M, Tan M, Danacı A, ‹nan N, Tibet Ü. 2010. Türkiye Zeytincili¤inin sorunları ve çözüm önerileri. Türkiye Ziraat Mühendisli¤i VII. Teknik Kongresi, Ocak, Ankara, 515-537.
  • Rodriguez-Gomez F, Bautista-Gallego J, Arroyo- Lopez F N, Romero-Gil V, Jimenez-Diaz R, Garrido- Fernandez A, Garcia-Garcia P. 2013. Table olive fermentation with multifunctional Lactobacillus pentosus strains. Food Control, 34, 96-105.
  • Yurtsever S. 2006. Siyah sofralık zeytin fermantasyonunda alkali ve enzimatik yöntemlerin mikrobiyolojik özellikler üzerine etkisi. Uluda¤ Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Bursa, Türkiye, s 15.
  • Özturk F, Yalçın M, Diraman H. 2009. Türkiye zeytinya¤ı ekonomisine genel bir bakıfl. Gıda Teknolojileri Elektronik Dergisi, 4 (2), 35-51.
  • Özilbey N. 2011. Zeytin Çeflitlerimiz. Filiz Matbaacılık, Ankara, s. 13.
  • Uylafler V, Şahin ‹. 2004. Salamura siyah zeytin üretiminde geleneksel gemlik yönteminin günümüz koflullarına uyarlanması. Ulud Üniv Zir Fak Derg, 18, 105-113.
  • Garcia E, Luh B S, Martin H. 2005. Olives. In: Processing Fruits: Science and Technology. Barret Somogyi L P, Ramaswamy S H. (eds), CRC Press, Florida, pp. 751-754.
  • Bautista-Gallego J, Arroyo-Lopez F N, Duran- Quintana M C, Gorrido-Fernandez A. 2010. Fermentation profiles of Manzanilla-Alorena cracked green table olives in different salt mixtures. Food Microbiol, 27 (3), 403-417.
  • Alves M, Goncalves T, Quintas C. 2012. Microbial quality and yeast population dynamics in cracked green table olives´ fermentations. Food Control, 23 (2), 363-368.
  • Yıldız G, Uylafler V. 2011. Do¤al bir antimikrobiyel: oleuropein. Ulud Üniv Zir Fak Derg, 25 (1), 131-142. 15. Aponte M, Ventorino V, Blaiotta G, Volpe G, Farina V, Avellone G. 2010. Study of green Scilian table olive fermentations through microbiological, chemical and sensory analyses. Food Microbiol, 27 (1), 162-170.
  • Tofalo R, Schirone M, Perpetuini G, Suzzi G, Corsetti A. 2012. Development and application of a real-time PCR-based assay to enumerate total yeasts and Pichia anomala, Pichia guillermondii and Pichia kluyveri in fermented table olives. Food Control, 23 (2), 356-362.
  • Montano A, Sanchez A H, Lopez-Lopez A, Castro A, Rejano L. 2010. Chemical composition of fermented green olives: acidity, salt, moisture, fat, protein, ash, fiber, sugar, and polyphenol. In: The plant, production, olives and olive oil and their detailed characterization, Victor P, Ronald W. (eds), Elsevier, Amsterdam, pp. 291-300.
  • Doulgeraki A I, Hondrodimou O, Iliopoulos V, Panagou E Z. 2012. Lactic acid bacteria and yeast heterogeneity during aerobic and modified atmosphere packaging storage of natural black Conservolea olives in polyethylene pouches. Food Control, 26 (1), 49-57
  • Romero-Gil V, Bautista Gallego J, Rodriguez- Gomez F, Garcia-Garcia P, Jimenez-Diaz R, Garrido-Fernandez A, Arroyo-Lopez F N. 2013. Evaluating the individual effects of temperature and salt on table olive related microorganisms. Food Microbiol, 33, 178-184.
  • Doulgeraki A I, Pramateftaki P, Argyri A A, Nychas G J E, Tassou C C, Panagou E Z. 2013. Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives. LWT-Food Sci Technol, 50, 353-356.
  • Arroyo-L´opez F N, Romero-Gil V, Bautista- Gallego J, Rodriguez-G´omez F, Jimenez-Diaz R, Garcia-Garcia P, Querol A, Garrido-Fernandez A. 2012. Yeasts in table olive processing: desirable or spoilage microorganisms? Int J Food Microbiol, 160 (1), 42-49.
  • Hurtado A, Reguant C, Bordons A, Rozès N. 2012. Lactic acid bacteria from fermented table olives. Food Microbiol, 31, 1-8.
  • Tofalo R, Perpetuini G, Schirone M, Suzzi G, Corsetti A. 2013. Yeast biota associated to naturally fermented table olives from different Italian cultivars. Int J Food Microbiol, 161, 203-208.
  • Arroyo-L´opez F N, Romero-Gil V, Bautista- Gallego J, Rodriguez-G´omez F, Jimenez-Diaz R, Garcia-Garcia P, Querol A, Garrido-Fernandez A. 2012. Potential benefits of the application of yeast starters in table olive processing. Front Microbiol, 161 (3), 1-4.
  • Valencic V, Mavsar D B, Bucar-Miklavcic M, Butinar B, Cadez N, Golob T, Raspor P, Mozina S S. 2010. The Impact of Production Technology on the Growth of Indigenous Microflora and Quality of Table Olives from Slovenian Istria. Food Technol Biotechnol, 48 (3), 404-410.
  • Randazzo C L, Riberra A, Pitino I, Romeo F V, Caggia C. 2012. Diversity of bacterial population of table olives assessed by PCR-DGGE analysis. Food Microbiol, 32, 87-96.
  • Bautista-Gallego J, Rodriguez-Gomez F, Barrio E, Querol A, Gorrido-Fernandez A, Arroyo-Lopez F N. 2011. Exploring the yeast biodiversity of green table industrial fermentations for technological applications. Int J Food Microbiol, 32, 87-96.
  • Perricone M, Bevilacqua A, Corbo M R, Sinigaglia M. 2010. Use of Lactobacillus plantarum and glucose to control the fermentation of "Bella di Cerignola" table olives, a traditional variety of Apulian region (Southern Italy). J Food Sci, 75 (7), 430-436.
  • Arroyo-L´opez F N, Bautista-Gallego J, Dominguez-Manzano J, Romero-Gil V, Rodriguez- G´omez F, Garcia-Garcia P, Garrido-Fernandez A, Jimenez-Diaz R. 2012. Formation of lactic acid bacteria-yeast communities on the olive surface during Spanish-style Manzanilla fermentations. Food Microbiol, 32, 295-301.
  • Gómez A H, Garcia P, Navaro L. 2006. Elaboration of table olives. Grasas Aceites, 57(1), 86-94.
  • Aponte M, Blaiotta G, Croce F, Mazzaglia A, Farina V, Settanni L, Moschetti V. 2011. Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation. Food Microbiol, 30(1), 8-16.
  • Vergara J V, Blana V, Mallouchos A, Stamatiou A, Panagou E Z. 2013. Evaluating the efficacy of brine acidification as implemented by the Greek table olive industry on the fermentation profile of Conservolea green olives. LWT-Food Sci Technol, 53, 113-119.
  • Tokuflo¤lu Ö, Baflo¤lu F. 2010 Sofralık zeytin üretimi. In: Özel Meyve: Zeytin, Tokuflo¤lu, Ö. (ed), Sidas Medya, Manisa, s. 111-126.
  • Panagou E Z, Hondrodimou O, Mallouchos A, Nychas G J E. 2011. A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives. Food Microbiol, 28, 1301-1307.
  • Bevilacqua A, Beneduce L, Sinigaglia M, Corbo. 2013. Selection of yeasts as starter cultures for table olives. J Food Sci, 78(5), 742-751.
  • Hernández A, Martin A, Aranda E, Pérez-Nevado F, Córdoba M G. 2007. Identification and characterization of yeast isolated from the elaboration of seasoned green table olives. Food Microbiol, 24 (4), 346-351.
  • Arroyo-López F N, Querol A, Bautista-Gallego J, Garrido-Fernández A. 2008. Role of yeasts in table olive production. Int J Food Microbiol, 128 (2), 189-196.
  • Pereira A P, Pereira J A, Bento A, Letícia Estevinho M. 2008. Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects. Food Chem Toxicol, 46 (8), 2895-2902.
  • Romo-Sanches S, Alves-Baffi M, Arevalo-Villena M, Ubeda-Iranzo J, Briones-Perez A. 2010. Yeast biodiversity of oleic ecosystems: study of their biotechnological properties. Food Microbiol, 27 (4), 487-492.
  • Mucilli S, Caggia C, Randazzo C L, Restuccia C. 2011. Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly. Int J Food Microbiol, 148 (1), 15-22.
  • Silva T, Reto M, Sol M, Peito A, Peres C M, Peres C, Xavier-Malcata F. 2011. Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behaviour. LWT Food Sci Technol, 44 (6), 1349-1354.
  • Bevilacqua A, Corbo M R, Sinigaglia M. 2012. Selection of yeasts as starter cultures for table olives: step-by-step procedure. Front Microbiol, 194 (3), 1-9. 46. Tassou C C, Panagou E Z, Katsaboxakis K.Z. 2002. Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines. Food Microbiol, 19 (6), 605-615.
  • Rodríguez-Gómez F, Arroyo-López F N, López- López A, Bautista-Gallego J, Garrido-Fernández A. 2010. Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing. Food Microbiol, 27 (5), 1-9.
  • Botta C., Cocolin L. 2012. Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches, Food Microbiol, 245 (3), 1-10.
  • Pistarino E, Aliakbarian B, Casazza A A, Paini M, Cosulich M E, Perego P. 2013. Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives. Food Chem, 138, 2043-2049.
  • Bautista-Gallego J, Arroyo-López F N, Rantsiou K, Jiménez-Díaz R, Garrido-Fernández A, Cocolin L. 2013. Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential. Food Res Int, 50, 135-142.
  • Tsapatsaris S, Kotzekidou P. 2004. Application of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii. Int J Food Microbiol, 95 (2), 157-168.
  • Hernández A, Martin A, Córdoba M G, Benito M J, Aranda E, Pérez-Nevado F. 2008. Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives. Int J Food Microbiol, 121 (2), 178-177.
  • Bevilacqua A, Perricone M, Cannarsi M, Corbo M R, Sinigaglia M. 2009. Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. Int J Food Sci Technol, 44 (11), 2198-2207.

Sofralık Zeytin Üretiminde Doğal Maya Florasının Önemi

Yıl 2013, Cilt: 38 Sayı: 6, 375 - 382, 01.12.2013

Öz

Türkiye, dünyada önemli zeytin üreticisi ülkeler arasında yer almakta olup, zeytin ülkemizin en önemli tarımsal ürünlerinden birisi olarak kabul edilmektedir. Bunun yanı sıra sofralık zeytinin, dünya ticaretindeki en önemli fermente gıdalardan birisi olduğu da belirtilmektedir. Mayaların çeşitli gıda ürünlerinde olduğu gibi, sofralık zeytin fermantasyonunda da olumlu ve olumsuz etkilerinin olduğu bilinmektedir. Çeşitli ülkelere özgü sofralık zeytin çeşitlerinden izole edilen mayaların tanımlandığı ve karakterize edildiği birçok çalışma bulunmaktadır. Mayaların sofralık zeytin üretiminde destek starter kültür olarak kullanılması ile istenmeyen mikroorganizmaların gelişimlerinin engellenebileceğini belirtilmektedir. Bu şekilde, zeytinde mikrobiyel bozulmalar sonucu meydana gelebilecek ekonomik kayıpların da önlenebileceği ifade edilmektedir.

Kaynakça

  • Arroyo-L´opez F N, Bautista-Gallego J, Rodriguez- G´omez F, Garrido-Fernandez A. 2010. Predictive microbiology and table olives. In: Current Research and Education Topics in Applied Microbiology and Microbial Biotechnology, Mendez Vilas A (ed), Formatex, Badajoz, pp. 1452-1461.
  • Boskou D. 2006. Olive Oil: Chemistry and Technology. AOCS Publishing, Hellas, pp. 13-17. 3. Özkaya M T, Tunalıo¤lu R, Eken Ş, Ulafl M, Tan M, Danacı A, ‹nan N, Tibet Ü. 2010. Türkiye Zeytincili¤inin sorunları ve çözüm önerileri. Türkiye Ziraat Mühendisli¤i VII. Teknik Kongresi, Ocak, Ankara, 515-537.
  • Rodriguez-Gomez F, Bautista-Gallego J, Arroyo- Lopez F N, Romero-Gil V, Jimenez-Diaz R, Garrido- Fernandez A, Garcia-Garcia P. 2013. Table olive fermentation with multifunctional Lactobacillus pentosus strains. Food Control, 34, 96-105.
  • Yurtsever S. 2006. Siyah sofralık zeytin fermantasyonunda alkali ve enzimatik yöntemlerin mikrobiyolojik özellikler üzerine etkisi. Uluda¤ Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Bursa, Türkiye, s 15.
  • Özturk F, Yalçın M, Diraman H. 2009. Türkiye zeytinya¤ı ekonomisine genel bir bakıfl. Gıda Teknolojileri Elektronik Dergisi, 4 (2), 35-51.
  • Özilbey N. 2011. Zeytin Çeflitlerimiz. Filiz Matbaacılık, Ankara, s. 13.
  • Uylafler V, Şahin ‹. 2004. Salamura siyah zeytin üretiminde geleneksel gemlik yönteminin günümüz koflullarına uyarlanması. Ulud Üniv Zir Fak Derg, 18, 105-113.
  • Garcia E, Luh B S, Martin H. 2005. Olives. In: Processing Fruits: Science and Technology. Barret Somogyi L P, Ramaswamy S H. (eds), CRC Press, Florida, pp. 751-754.
  • Bautista-Gallego J, Arroyo-Lopez F N, Duran- Quintana M C, Gorrido-Fernandez A. 2010. Fermentation profiles of Manzanilla-Alorena cracked green table olives in different salt mixtures. Food Microbiol, 27 (3), 403-417.
  • Alves M, Goncalves T, Quintas C. 2012. Microbial quality and yeast population dynamics in cracked green table olives´ fermentations. Food Control, 23 (2), 363-368.
  • Yıldız G, Uylafler V. 2011. Do¤al bir antimikrobiyel: oleuropein. Ulud Üniv Zir Fak Derg, 25 (1), 131-142. 15. Aponte M, Ventorino V, Blaiotta G, Volpe G, Farina V, Avellone G. 2010. Study of green Scilian table olive fermentations through microbiological, chemical and sensory analyses. Food Microbiol, 27 (1), 162-170.
  • Tofalo R, Schirone M, Perpetuini G, Suzzi G, Corsetti A. 2012. Development and application of a real-time PCR-based assay to enumerate total yeasts and Pichia anomala, Pichia guillermondii and Pichia kluyveri in fermented table olives. Food Control, 23 (2), 356-362.
  • Montano A, Sanchez A H, Lopez-Lopez A, Castro A, Rejano L. 2010. Chemical composition of fermented green olives: acidity, salt, moisture, fat, protein, ash, fiber, sugar, and polyphenol. In: The plant, production, olives and olive oil and their detailed characterization, Victor P, Ronald W. (eds), Elsevier, Amsterdam, pp. 291-300.
  • Doulgeraki A I, Hondrodimou O, Iliopoulos V, Panagou E Z. 2012. Lactic acid bacteria and yeast heterogeneity during aerobic and modified atmosphere packaging storage of natural black Conservolea olives in polyethylene pouches. Food Control, 26 (1), 49-57
  • Romero-Gil V, Bautista Gallego J, Rodriguez- Gomez F, Garcia-Garcia P, Jimenez-Diaz R, Garrido-Fernandez A, Arroyo-Lopez F N. 2013. Evaluating the individual effects of temperature and salt on table olive related microorganisms. Food Microbiol, 33, 178-184.
  • Doulgeraki A I, Pramateftaki P, Argyri A A, Nychas G J E, Tassou C C, Panagou E Z. 2013. Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives. LWT-Food Sci Technol, 50, 353-356.
  • Arroyo-L´opez F N, Romero-Gil V, Bautista- Gallego J, Rodriguez-G´omez F, Jimenez-Diaz R, Garcia-Garcia P, Querol A, Garrido-Fernandez A. 2012. Yeasts in table olive processing: desirable or spoilage microorganisms? Int J Food Microbiol, 160 (1), 42-49.
  • Hurtado A, Reguant C, Bordons A, Rozès N. 2012. Lactic acid bacteria from fermented table olives. Food Microbiol, 31, 1-8.
  • Tofalo R, Perpetuini G, Schirone M, Suzzi G, Corsetti A. 2013. Yeast biota associated to naturally fermented table olives from different Italian cultivars. Int J Food Microbiol, 161, 203-208.
  • Arroyo-L´opez F N, Romero-Gil V, Bautista- Gallego J, Rodriguez-G´omez F, Jimenez-Diaz R, Garcia-Garcia P, Querol A, Garrido-Fernandez A. 2012. Potential benefits of the application of yeast starters in table olive processing. Front Microbiol, 161 (3), 1-4.
  • Valencic V, Mavsar D B, Bucar-Miklavcic M, Butinar B, Cadez N, Golob T, Raspor P, Mozina S S. 2010. The Impact of Production Technology on the Growth of Indigenous Microflora and Quality of Table Olives from Slovenian Istria. Food Technol Biotechnol, 48 (3), 404-410.
  • Randazzo C L, Riberra A, Pitino I, Romeo F V, Caggia C. 2012. Diversity of bacterial population of table olives assessed by PCR-DGGE analysis. Food Microbiol, 32, 87-96.
  • Bautista-Gallego J, Rodriguez-Gomez F, Barrio E, Querol A, Gorrido-Fernandez A, Arroyo-Lopez F N. 2011. Exploring the yeast biodiversity of green table industrial fermentations for technological applications. Int J Food Microbiol, 32, 87-96.
  • Perricone M, Bevilacqua A, Corbo M R, Sinigaglia M. 2010. Use of Lactobacillus plantarum and glucose to control the fermentation of "Bella di Cerignola" table olives, a traditional variety of Apulian region (Southern Italy). J Food Sci, 75 (7), 430-436.
  • Arroyo-L´opez F N, Bautista-Gallego J, Dominguez-Manzano J, Romero-Gil V, Rodriguez- G´omez F, Garcia-Garcia P, Garrido-Fernandez A, Jimenez-Diaz R. 2012. Formation of lactic acid bacteria-yeast communities on the olive surface during Spanish-style Manzanilla fermentations. Food Microbiol, 32, 295-301.
  • Gómez A H, Garcia P, Navaro L. 2006. Elaboration of table olives. Grasas Aceites, 57(1), 86-94.
  • Aponte M, Blaiotta G, Croce F, Mazzaglia A, Farina V, Settanni L, Moschetti V. 2011. Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation. Food Microbiol, 30(1), 8-16.
  • Vergara J V, Blana V, Mallouchos A, Stamatiou A, Panagou E Z. 2013. Evaluating the efficacy of brine acidification as implemented by the Greek table olive industry on the fermentation profile of Conservolea green olives. LWT-Food Sci Technol, 53, 113-119.
  • Tokuflo¤lu Ö, Baflo¤lu F. 2010 Sofralık zeytin üretimi. In: Özel Meyve: Zeytin, Tokuflo¤lu, Ö. (ed), Sidas Medya, Manisa, s. 111-126.
  • Panagou E Z, Hondrodimou O, Mallouchos A, Nychas G J E. 2011. A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives. Food Microbiol, 28, 1301-1307.
  • Bevilacqua A, Beneduce L, Sinigaglia M, Corbo. 2013. Selection of yeasts as starter cultures for table olives. J Food Sci, 78(5), 742-751.
  • Hernández A, Martin A, Aranda E, Pérez-Nevado F, Córdoba M G. 2007. Identification and characterization of yeast isolated from the elaboration of seasoned green table olives. Food Microbiol, 24 (4), 346-351.
  • Arroyo-López F N, Querol A, Bautista-Gallego J, Garrido-Fernández A. 2008. Role of yeasts in table olive production. Int J Food Microbiol, 128 (2), 189-196.
  • Pereira A P, Pereira J A, Bento A, Letícia Estevinho M. 2008. Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects. Food Chem Toxicol, 46 (8), 2895-2902.
  • Romo-Sanches S, Alves-Baffi M, Arevalo-Villena M, Ubeda-Iranzo J, Briones-Perez A. 2010. Yeast biodiversity of oleic ecosystems: study of their biotechnological properties. Food Microbiol, 27 (4), 487-492.
  • Mucilli S, Caggia C, Randazzo C L, Restuccia C. 2011. Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly. Int J Food Microbiol, 148 (1), 15-22.
  • Silva T, Reto M, Sol M, Peito A, Peres C M, Peres C, Xavier-Malcata F. 2011. Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behaviour. LWT Food Sci Technol, 44 (6), 1349-1354.
  • Bevilacqua A, Corbo M R, Sinigaglia M. 2012. Selection of yeasts as starter cultures for table olives: step-by-step procedure. Front Microbiol, 194 (3), 1-9. 46. Tassou C C, Panagou E Z, Katsaboxakis K.Z. 2002. Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines. Food Microbiol, 19 (6), 605-615.
  • Rodríguez-Gómez F, Arroyo-López F N, López- López A, Bautista-Gallego J, Garrido-Fernández A. 2010. Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing. Food Microbiol, 27 (5), 1-9.
  • Botta C., Cocolin L. 2012. Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches, Food Microbiol, 245 (3), 1-10.
  • Pistarino E, Aliakbarian B, Casazza A A, Paini M, Cosulich M E, Perego P. 2013. Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives. Food Chem, 138, 2043-2049.
  • Bautista-Gallego J, Arroyo-López F N, Rantsiou K, Jiménez-Díaz R, Garrido-Fernández A, Cocolin L. 2013. Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential. Food Res Int, 50, 135-142.
  • Tsapatsaris S, Kotzekidou P. 2004. Application of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii. Int J Food Microbiol, 95 (2), 157-168.
  • Hernández A, Martin A, Córdoba M G, Benito M J, Aranda E, Pérez-Nevado F. 2008. Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives. Int J Food Microbiol, 121 (2), 178-177.
  • Bevilacqua A, Perricone M, Cannarsi M, Corbo M R, Sinigaglia M. 2009. Technological and spoiling characteristics of the yeast microflora isolated from Bella di Cerignola table olives. Int J Food Sci Technol, 44 (11), 2198-2207.
Toplam 45 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Gamze N. Kara Bu kişi benim

Z. Yeşim Özbaş Bu kişi benim

Yayımlanma Tarihi 1 Aralık 2013
Yayımlandığı Sayı Yıl 2013 Cilt: 38 Sayı: 6

Kaynak Göster

APA Kara, G. N. ., & Özbaş, Z. Y. . (2013). Sofralık Zeytin Üretiminde Doğal Maya Florasının Önemi. Gıda, 38(6), 375-382.
AMA Kara GN, Özbaş ZY. Sofralık Zeytin Üretiminde Doğal Maya Florasının Önemi. GIDA. Aralık 2013;38(6):375-382.
Chicago Kara, Gamze N., ve Z. Yeşim Özbaş. “Sofralık Zeytin Üretiminde Doğal Maya Florasının Önemi”. Gıda 38, sy. 6 (Aralık 2013): 375-82.
EndNote Kara GN, Özbaş ZY (01 Aralık 2013) Sofralık Zeytin Üretiminde Doğal Maya Florasının Önemi. Gıda 38 6 375–382.
IEEE G. N. . Kara ve Z. Y. . Özbaş, “Sofralık Zeytin Üretiminde Doğal Maya Florasının Önemi”, GIDA, c. 38, sy. 6, ss. 375–382, 2013.
ISNAD Kara, Gamze N. - Özbaş, Z. Yeşim. “Sofralık Zeytin Üretiminde Doğal Maya Florasının Önemi”. Gıda 38/6 (Aralık 2013), 375-382.
JAMA Kara GN, Özbaş ZY. Sofralık Zeytin Üretiminde Doğal Maya Florasının Önemi. GIDA. 2013;38:375–382.
MLA Kara, Gamze N. ve Z. Yeşim Özbaş. “Sofralık Zeytin Üretiminde Doğal Maya Florasının Önemi”. Gıda, c. 38, sy. 6, 2013, ss. 375-82.
Vancouver Kara GN, Özbaş ZY. Sofralık Zeytin Üretiminde Doğal Maya Florasının Önemi. GIDA. 2013;38(6):375-82.

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