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Items: 1 to 20 of 181

1.

Evaluating the individual effects of temperature and salt on table olive related microorganisms.

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

Food Microbiol. 2013 Apr;33(2):178-84. doi: 10.1016/j.fm.2012.09.015.

PMID:
23200650
2.

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.

PMID:
24334091
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.

PMID:
20226556
4.

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.

PMID:
24290645
5.

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.

PMID:
18206777
6.

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.

PMID:
26338113
7.

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.

PMID:
20630314
8.

Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride.

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

Int J Food Microbiol. 2012 Apr 16;155(3):257-62. doi: 10.1016/j.ijfoodmicro.2012.02.007.

PMID:
22373571
9.

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. Review.

PMID:
22475936
10.

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.

PMID:
21122933
11.
13.

Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations.

León-Romero Á, Domínguez-Manzano J, Garrido-Fernández A, Arroyo-López FN, Jiménez-Díaz R.

Appl Environ Microbiol. 2015 Nov 13;82(2):689-95. doi: 10.1128/AEM.02727-15.

14.

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.

PMID:
25203617
15.

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.

PMID:
25998825
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.

PMID:
24929732
17.

Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation.

Domínguez-Manzano J, León-Romero Á, Olmo-Ruiz C, Bautista-Gallego J, Arroyo-López FN, Garrido-Fernández A, Jiménez-Díaz R.

Int J Food Microbiol. 2012 Jul 2;157(2):230-8. doi: 10.1016/j.ijfoodmicro.2012.05.011. Erratum in: Int J Food Microbiol. 2012 Aug 1;158(1):89. León-Romero, Ángela [added].

PMID:
22656327
18.

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.

PMID:
19835767
19.

Yeasts in table olive processing: desirable or spoilage microorganisms?

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

Int J Food Microbiol. 2012 Nov 1;160(1):42-9. doi: 10.1016/j.ijfoodmicro.2012.08.003. Review.

PMID:
23141644
20.

Multivariate analysis to discriminate yeast strains with technological applications in table olive processing.

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

World J Microbiol Biotechnol. 2012 Apr;28(4):1761-70. doi: 10.1007/s11274-011-0990-1.

PMID:
22805958
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