Event submissions
Published
This submission belongs to the session 3. Fermented foods, drinks, and food safety of the event The 1st International Online Conference on Fermentation
Published date
07 Nov, 2025
Academic Editor
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Iris LoiraCitation
Francisco Perez Nevado, Chunyu Tian, Daniel Martín-Vertedor, Manuel Martínez, Ismael Montero-Fernández, Effect of Pathogenic Bacteria on Volatile and Sensory Characteristics of Table Olive Brines, in Proceedings of The 1st International Online Conference on Fermentation, 12 November–13 November 2025, MDPI: Basel, Switzerland
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Effect of Pathogenic Bacteria on Volatile and Sensory Characteristics of Table Olive Brines
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Chunyu Tian 1
Daniel Martín-Vertedor 2,3
Ismael Montero-Fernández 3,4
Manuel Martínez 3,5
Francisco Perez Nevado 3,6
1. School of Biological and Chemical Engineering, University of Education of Chonqing, China
2. Aquaculture Center ‘Las Vegas del Guadiana’, Regional Government of Extremadura, N-5, km 391.7, Villafranco del Guadiana, 06195 Badajoz, Spain
3. Instituto Universitario de Recursos Agrarios (INURA), Avda de la Investigación, s/n, 06006 Universidad de Extremadura, Badajoz, Spain
4. Departamento de Química Analítica, Facultad de Ciencias, Universidad de Extremadura, Avda. de Elvas, s/n, 06071 Badajoz, España.
5. Departamento de Ingeniería Ambiental, Agronómica y Forestal, Escuela de Ingenierías Agrarias, Avda. Adolfo Suárez s/n 06007, Universidad de Extremadura, Badajoz, España
6. Departamento de Producción Animal y Ciencia de los Alimentos, Escuela de Ingenierías Agrarias, Avda. Adolfo Suárez s/n 06007, Universidad de Extremadura, Badajoz, Spain
Abstract
Keywords
Table olives
Pathogenic bacteria
Volatile compounds
Sensory analysis
Food safety
Brine
Poster
8. Poster presenter sciforum-135660 Francisco Perez Nevado.pdf