Use of metabarcoding and source tracking to identify desirable or spoilage autochthonous microorganism sources during black olive fermentations

Publication date: Available online 26 March 2021Source: Food Research InternationalAuthor(s): Marine Penland, Jérôme Mounier, Audrey Pawtowski, Sylvie Treguer, Stéphanie-Marie Deutsch, Monika Coton

Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research