LEADER 03153nam 2200517z- 450 001 9910557254203321 005 20211118 035 $a(CKB)5400000000041415 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/73780 035 $a(oapen)doab73780 035 $a(EXLCZ)995400000000041415 100 $a20202111d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aNew Trends in Table Olive Fermentation, 2nd Edition 210 $cFrontiers Media SA$d2020 215 $a1 online resource (225 p.) 311 08$a2-88963-638-0 330 $aTable olives are a traditional fermented vegetable with many centuries of history, particularly in the Mediterranean basin, where this food has had a great influence on the culture and diet of many countries. Moreover, this fermented food is prepared with fruits obtained from cultivated Olea eoropaea subsp. europaea var. europea trees and has been expanded for many countries all over the world. At present, the table olive is one of the major fermented vegetables, with an overall production above 2,500,000 tons/year. Thus, the table olive industry is increasingly demanding new biotechnological approaches, sensory characteristics and differentiation of the products. So scientists have to focus on solving problems and providing new tools in this fermented food process. In recent years, there is an increased interest in different nutritional and microbial aspects related to table olives. During the last five years, new fields have been implemented or developed, such us new probiotic strains to produce an enriched product, study of pathogen survival, NaCl content reduction, microbial resistant to stress conditions, microbial biofilms, predictive microbiology, use of NGS and metagenomics, use of bioactive compounds derived from table olive processing and the treatment of effluents generated during olive processing. The diversity of research displayed in this Research Topic demonstrates the important potential of this product and its impact on the fermented vegetables economy. 606 $aMedical microbiology and virology$2bicssc 606 $aMicrobiology (non-medical)$2bicssc 606 $aScience: general issues$2bicssc 610 $abiofilms 610 $abiotechnological applications 610 $alactic acid bacteria 610 $aomics 610 $atable olives 610 $ayeast 615 7$aMedical microbiology and virology 615 7$aMicrobiology (non-medical) 615 7$aScience: general issues 700 $aBautista-Gallego$b Joaquín$4edt$01286916 702 $aNoé Arroyo-López$b Francisco$4edt 702 $aBordons$b Albert$4edt 702 $aJiménez-Díaz$b Rufino$4edt 702 $aBautista-Gallego$b Joaquín$4oth 702 $aNoé Arroyo-López$b Francisco$4oth 702 $aBordons$b Albert$4oth 702 $aJiménez-Díaz$b Rufino$4oth 906 $aBOOK 912 $a9910557254203321 996 $aNew Trends in Table Olive Fermentation, 2nd Edition$93028312 997 $aUNINA