Use of metabarcoding and source tracking to identify desirable or spoilage autochthonous microorganism sources during black olive fermentations
Marine Penland, Jérôme Mounier, Audrey Pawtowski, Sylvie Tréguer, Stéphanie‐Marie Deutsch, Monika Coton
Food Research International
Concepts
Food spoilageFood scienceBiologyPediococcusFermentationMicroorganismBrineLeuconostoc