Chapter 16. Olive Fermentations

  1. Prof. Dr. H.-J. Rehm2 and
  2. Dr. G. Reed3
  1. Antonio Garrido Fernández,
  2. Pedro García García and
  3. Manuel Brenes Balbuena

Published Online: 7 MAY 2008

DOI: 10.1002/9783527620999.ch16j

Biotechnology Set, Second Edition

Biotechnology Set, Second Edition

How to Cite

Fernández, A. G., García, P. G. and Balbuena, M. B. (2001) Olive Fermentations, in Biotechnology Set, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620999.ch16j

Editor Information

  1. 2

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-4400 Münster

  2. 3

    2131 N. Summit Ave., Apartment #304, Milwaukee, WI 53202-1347, USA

Author Information

  1. Sevilla, Spain

Publication History

  1. Published Online: 7 MAY 2008
  2. Published Print: 10 MAY 2001

ISBN Information

Print ISBN: 9783527257621

Online ISBN: 9783527620999

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Keywords:

  • glucoside;
  • oleuropein;
  • organoleptic;
  • consumption;
  • geographical

Summary

This chapter contains sections titled:

  • Definition

  • Historical Evolution

  • Table Olive Production

  • Characteristics and Composition of the Fresh Fruits

  • Main Varieties Used for Table Olives

  • Trade Preparations

  • Characteristics of the Major Fermentation Processes

  • Role of Lactic Acid Bacteria in Table Olive Processing

  • Microbiological Spoilage of Table Olives

  • Composition of the Final Products

  • Waste Water Management

  • Regulations

  • References