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Development of autochthonous yeast starter cultures for Taggiasca table olives: Microbial ecology and metabolomic profile under standard and reduced-salt fermentation conditions
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DOI：10.1016/j.foodres.2026.120246.png)
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Abstract
En 中文
• Autochthonous yeast starter cultures drove Taggiasca olive fermentation. • Rapid yeast identification by MALDI-TOF MS using olive-specific database. • Low salt level in brines enhanced starter-driven fermentative activity. • autochthonous yeasts actively contributed to metabolic modulation of olives.
Keywords:
Autochthonous yeast starter cultures
Fermented food
Taggiasca table olives
MALDI-ToF MS, metataxonomics
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