Format
Sort by

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 141

1.

NaOH-debittering induces changes in bacterial ecology during table olives fermentation.

Cocolin L, Alessandria V, Botta C, Gorra R, De Filippis F, Ercolini D, Rantsiou K.

PLoS One. 2013 Jul 31;8(7):e69074. doi: 10.1371/journal.pone.0069074. Print 2013.

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.

Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant.

De Bellis P, Valerio F, Sisto A, Lonigro SL, Lavermicocca P.

Int J Food Microbiol. 2010 May 30;140(1):6-13. doi: 10.1016/j.ijfoodmicro.2010.02.024. Epub 2010 Feb 24.

PMID:
20226556
4.

Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives.

De Angelis M, Campanella D, Cosmai L, Summo C, Rizzello CG, Caponio F.

Food Microbiol. 2015 Dec;52:18-30. doi: 10.1016/j.fm.2015.06.002. Epub 2015 Jun 9.

PMID:
26338113
5.

PCR-DGGE assessment of the bacterial diversity in Spanish-style green table-olive fermentations.

Lucena-Padrós H, Jiménez E, Maldonado-Barragán A, Rodríguez JM, Ruiz-Barba JL.

Int J Food Microbiol. 2015 Jul 16;205:47-53. doi: 10.1016/j.ijfoodmicro.2015.03.033. Epub 2015 Apr 3.

PMID:
25886017
6.

Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations.

Ercolini D, Villani F, Aponte M, Mauriello G.

Int J Food Microbiol. 2006 Dec 1;112(3):291-6. Epub 2006 Oct 18.

PMID:
17052794
7.

Diversity of bacterial population of table olives assessed by PCR-DGGE analysis.

Randazzo CL, Ribbera A, Pitino I, Romeo FV, Caggia C.

Food Microbiol. 2012 Oct;32(1):87-96. doi: 10.1016/j.fm.2012.04.013. Epub 2012 May 8.

PMID:
22850378
8.

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
9.

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.

Blana VA, Grounta A, Tassou CC, Nychas GJ, Panagou EZ.

Food Microbiol. 2014 Apr;38:208-18. doi: 10.1016/j.fm.2013.09.007. Epub 2013 Oct 9.

PMID:
24290645
10.

Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes.

Tataridou M, Kotzekidou P.

Int J Food Microbiol. 2015 Sep 2;208:122-30. doi: 10.1016/j.ijfoodmicro.2015.06.001. Epub 2015 Jun 6.

PMID:
26065729
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.

Reuse of ozonated alkaline solutions as fermentation brines in Spanish green table olives.

Segovia-Bravo KA, Arroyo-López FN, García-García P, Durán-Quintana MC, Garrido-Fernández A.

J Food Sci. 2007 May;72(4):M126-33.

PMID:
17995780
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.

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
15.

Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon).

Papadelli M, Zoumpopoulou G, Georgalaki M, Anastasiou R, Manolopoulou E, Lytra I, Papadimitriou K, Tsakalidou E.

Pol J Microbiol. 2015;64(3):265-71.

16.

Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives.

Argyri AA, Nisiotou AA, Mallouchos A, Panagou EZ, Tassou CC.

Int J Food Microbiol. 2014 Feb 3;171:68-76. doi: 10.1016/j.ijfoodmicro.2013.11.003. Epub 2013 Nov 16.

PMID:
24334091
17.

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.

18.

An innovative method to produce green table olives based on "pied de cuve" technology.

Martorana A, Alfonzo A, Settanni L, Corona O, La Croce F, Caruso T, Moschetti G, Francesca N.

Food Microbiol. 2015 Sep;50:126-40. doi: 10.1016/j.fm.2015.03.008. Epub 2015 Apr 3.

PMID:
25998825
19.

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
20.

YEAST dynamics during the natural fermentation process of table olives (Negrinha de Freixo cv.).

Pereira EL, Ramalhosa E, Borges A, Pereira JA, Baptista P.

Food Microbiol. 2015 Apr;46:582-6. doi: 10.1016/j.fm.2014.10.003. Epub 2014 Oct 19.

PMID:
25475331
Items per page

Supplemental Content

Write to the Help Desk