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Items: 1 to 20 of 114

1.

Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability.

Iorizzo M, Lombardi SJ, Macciola V, Testa B, Lustrato G, Lopez F, De Leonardis A.

ScientificWorldJournal. 2016;2016:1917592. doi: 10.1155/2016/1917592. Epub 2016 Jun 30.

2.

Characteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions.

Kaltsa A, Papaliaga D, Papaioannou E, Kotzekidou P.

Food Microbiol. 2015 Jun;48:58-62. doi: 10.1016/j.fm.2014.10.016. Epub 2014 Dec 24.

PMID:
25790992
3.

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
4.

Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity.

Zago M, Lanza B, Rossetti L, Muzzalupo I, Carminati D, Giraffa G.

Food Microbiol. 2013 May;34(1):81-7. doi: 10.1016/j.fm.2012.11.005. Epub 2012 Nov 28.

PMID:
23498181
5.

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
6.

Bioconversion of oleuropein to hydroxytyrosol by lactic acid bacteria.

Santos MM, Piccirillo C, Castro PM, Kalogerakis N, Pintado ME.

World J Microbiol Biotechnol. 2012 Jun;28(6):2435-40. doi: 10.1007/s11274-012-1036-z. Epub 2012 Mar 20.

PMID:
22806118
7.

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.

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

Food Microbiol. 2017 Feb;61:150-158. doi: 10.1016/j.fm.2016.08.007. Epub 2016 Sep 8.

PMID:
27697165
8.

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
9.

Hydrolysis of Oleuropein by Lactobacillus plantarum Strains Associated with Olive Fermentation.

Ciafardini G, Marsilio V, Lanza B, Pozzi N.

Appl Environ Microbiol. 1994 Nov;60(11):4142-7.

10.

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
11.

Quantitation of Oleuropein and Related Phenolics in Cured Spanish-Style Green, California-Style Black Ripe, and Greek-Style Natural Fermentation Olives.

Johnson R, Melliou E, Zweigenbaum J, Mitchell AE.

J Agric Food Chem. 2018 Mar 7;66(9):2121-2128. doi: 10.1021/acs.jafc.7b06025. Epub 2018 Feb 20.

PMID:
29424233
12.

The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application.

Servili M, Settanni L, Veneziani G, Esposto S, Massitti O, Taticchi A, Urbani S, Montedoro GF, Corsetti A.

J Agric Food Chem. 2006 May 31;54(11):3869-75.

PMID:
16719508
13.

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
14.

Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C.

Blana VA, Polymeneas N, Tassou CC, Panagou EZ.

Food Microbiol. 2016 Feb;53(Pt B):71-5. doi: 10.1016/j.fm.2015.09.004. Epub 2015 Sep 5.

PMID:
26678132
15.

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
16.

Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes.

Ramírez E, Brenes M, García P, Medina E, Romero C.

Food Chem. 2016 Sep 1;206:204-9. doi: 10.1016/j.foodchem.2016.03.061. Epub 2016 Mar 18.

PMID:
27041317
17.

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
18.

Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests.

Argyri AA, Zoumpopoulou G, Karatzas KA, Tsakalidou E, Nychas GJ, Panagou EZ, Tassou CC.

Food Microbiol. 2013 Apr;33(2):282-91. doi: 10.1016/j.fm.2012.10.005. Epub 2012 Oct 31.

PMID:
23200662
19.

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
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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