Federica Rossi

Development of autochthonous yeast starter cultures for Taggiasca table olives: Microbial ecology and metabolomic profile under standard and reduced-salt fermentation conditions.

Taggiasca table olives are a native variety to Liguria (Italy) that undergo spontaneous fermentation in a traditional manner. The autochthonous microbiota of Taggiasca olives is typically dominated by yeasts, while lactic acid bacteria are often unable to compete probably due the high phenolic content of this variety....