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Results: 1 to 20 of 149

Similar articles for PubMed (Select 23122507)

1.

Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations.

Golomb BL, Morales V, Jung A, Yau B, Boundy-Mills KL, Marco ML.

Food Microbiol. 2013 Feb;33(1):97-106. doi: 10.1016/j.fm.2012.09.004. Epub 2012 Sep 25.

PMID:
23122507
2.

Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives.

Abriouel H, Benomar N, Lucas R, Gálvez A.

Int J Food Microbiol. 2011 Jan 5;144(3):487-96. doi: 10.1016/j.ijfoodmicro.2010.11.006. Epub 2010 Nov 29.

PMID:
21122933
3.

Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications.

Bautista-Gallego J, Rodríguez-Gómez F, Barrio E, Querol A, Garrido-Fernández A, Arroyo-López FN.

Int J Food Microbiol. 2011 May 27;147(2):89-96. doi: 10.1016/j.ijfoodmicro.2011.03.013. Epub 2011 Mar 25.

PMID:
21497408
4.

Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions.

Nisiotou AA, Chorianopoulos N, Nychas GJ, Panagou EZ.

J Appl Microbiol. 2010 Feb;108(2):396-405. doi: 10.1111/j.1365-2672.2009.04424.x.

PMID:
20438554
5.

Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations.

Arroyo-López FN, Bautista-Gallego J, Domínguez-Manzano J, Romero-Gil V, Rodriguez-Gómez F, García-García P, Garrido-Fernández A, Jiménez-Díaz R.

Food Microbiol. 2012 Dec;32(2):295-301. doi: 10.1016/j.fm.2012.07.003. Epub 2012 Jul 14.

PMID:
22986192
6.

Influence of yeasts on the oil quality indexes of table olives.

Rodríguez-Gómez F, Bautista-Gallego J, Romero-Gil V, Arroyo-López FN, Garrido-Fernández A.

J Food Sci. 2013 Aug;78(8):M1208-17. doi: 10.1111/1750-3841.12190.

PMID:
23957409
7.

Yeast biota associated to naturally fermented table olives from different Italian cultivars.

Tofalo R, Perpetuini G, Schirone M, Suzzi G, Corsetti A.

Int J Food Microbiol. 2013 Feb 15;161(3):203-8. doi: 10.1016/j.ijfoodmicro.2012.12.011. Epub 2012 Dec 28.

PMID:
23334098
8.

Yeast ecology in French cider and black olive natural fermentations.

Coton E, Coton M, Levert D, Casaregola S, Sohier D.

Int J Food Microbiol. 2006 Apr 15;108(1):130-5. Epub 2005 Dec 27.

PMID:
16380183
9.

Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing.

Rodríguez-Gómez F, Arroyo-López FN, López-López A, Bautista-Gallego J, Garrido-Fernández A.

Food Microbiol. 2010 Aug;27(5):604-12. doi: 10.1016/j.fm.2010.02.003. Epub 2010 Feb 17.

PMID:
20510778
10.

Role of yeasts in table olive production.

Arroyo-López FN, Querol A, Bautista-Gallego J, Garrido-Fernández A.

Int J Food Microbiol. 2008 Dec 10;128(2):189-96. doi: 10.1016/j.ijfoodmicro.2008.08.018. Epub 2008 Sep 5. Review.

PMID:
18835502
11.

Lactic acid bacteria from fermented table olives.

Hurtado A, Reguant C, Bordons A, Rozès N.

Food Microbiol. 2012 Aug;31(1):1-8. doi: 10.1016/j.fm.2012.01.006. Epub 2012 Feb 2. Review.

PMID:
22475936
12.

Identification and characterization of yeast isolated from the elaboration of seasoned green table olives.

Hernández A, Martín A, Aranda E, Pérez-Nevado F, Córdoba MG.

Food Microbiol. 2007 Jun;24(4):346-51. Epub 2006 Oct 24.

PMID:
17189760
13.

Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives.

Hurtado A, Reguant C, Bordons A, Rozès N.

Food Microbiol. 2010 Sep;27(6):731-40. doi: 10.1016/j.fm.2010.03.006. Epub 2010 Mar 23.

PMID:
20630314
14.

Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives.

Hurtado A, Reguant C, Bordons A, Rozès N.

Food Microbiol. 2009 Dec;26(8):827-33. doi: 10.1016/j.fm.2009.05.010. Epub 2009 May 29.

PMID:
19835767
15.

Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives.

Hernández A, Martín A, Córdoba MG, Benito MJ, Aranda E, Pérez-Nevado F.

Int J Food Microbiol. 2008 Jan 31;121(2):178-88. Epub 2007 Nov 22.

PMID:
18077043
16.

Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques.

Lucena-Padrós H, Caballero-Guerrero B, Maldonado-Barragán A, Ruiz-Barba JL.

Food Microbiol. 2014 Sep;42:154-65. doi: 10.1016/j.fm.2014.03.020. Epub 2014 Apr 2.

PMID:
24929732
17.

Genetic diversity and dynamics of bacterial and yeast strains associated to Spanish-style green table-olive fermentations in large manufacturing companies.

Lucena-Padrós H, Caballero-Guerrero B, Maldonado-Barragán A, Ruiz-Barba JL.

Int J Food Microbiol. 2014 Nov 3;190:72-8. doi: 10.1016/j.ijfoodmicro.2014.07.035. Epub 2014 Aug 7.

PMID:
25203617
18.

Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets.

Panagou EZ, Tassou CC, Skandamis PN.

J Food Prot. 2006 Jul;69(7):1732-8.

PMID:
16865913
19.

Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly.

Muccilli S, Caggia C, Randazzo CL, Restuccia C.

Int J Food Microbiol. 2011 Jul 15;148(1):15-22. doi: 10.1016/j.ijfoodmicro.2011.04.019. Epub 2011 Apr 22.

PMID:
21570143
20.

Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.

Panagou EZ, Schillinger U, Franz CM, Nychas GJ.

Food Microbiol. 2008 Apr;25(2):348-58. doi: 10.1016/j.fm.2007.10.005. Epub 2007 Oct 5.

PMID:
18206777
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