Assessment of table olive fermentation by functional data analysis.

摘要: For the first time, functional data analysis (FDA) was used to assess effects of different treatments on Protection Denomination Origin Alorena de Malaga table olive fermentations, focusing evolution yeast population. The fermentation by a conventional approach led scarce information. However, transformation microbial (and also physicochemical) into smooth curves allowed application new battery statistical tools for fermentations (functional pointwise estimation averages and standard deviations, maximum, minimum, second derivatives, regression, F t-tests). FDA showed that all assayed similar trends in population while changes pH titratable acidity profiles several significant differences. Therefore, represents promising valuable tool studying food microbiology general.