237 related articles for article (PubMed ID: 22986192)
1. 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. PubMed ID: 22986192
[TBL] [Abstract][Full Text] [Related]
2. 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; 157(2):230-8. PubMed ID: 22656327
[TBL] [Abstract][Full Text] [Related]
3. Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters.
Rodríguez-Gómez F; Romero-Gil V; Bautista-Gallego J; García-García P; Garrido-Fernández A; Arroyo-López FN
Food Microbiol; 2014 Dec; 44():278-87. PubMed ID: 25084674
[TBL] [Abstract][Full Text] [Related]
4. 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; 190():72-8. PubMed ID: 25203617
[TBL] [Abstract][Full Text] [Related]
5. 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. PubMed ID: 24929732
[TBL] [Abstract][Full Text] [Related]
6. Microbial biogeography of Spanish-style green olive fermentations in the province of Seville, Spain.
Lucena-Padrós H; Ruiz-Barba JL
Food Microbiol; 2019 Sep; 82():259-268. PubMed ID: 31027782
[TBL] [Abstract][Full Text] [Related]
7. Quantification and characterization of microbial biofilm community attached on the surface of fermentation vessels used in green table olive processing.
Grounta A; Doulgeraki AI; Panagou EZ
Int J Food Microbiol; 2015 Jun; 203():41-8. PubMed ID: 25770432
[TBL] [Abstract][Full Text] [Related]
8. Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product.
Akabanda F; Owusu-Kwarteng J; Tano-Debrah K; Glover RL; Nielsen DS; Jespersen L
Food Microbiol; 2013 Jun; 34(2):277-83. PubMed ID: 23541194
[TBL] [Abstract][Full Text] [Related]
9. 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. PubMed ID: 20438554
[TBL] [Abstract][Full Text] [Related]
10. 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. PubMed ID: 20510778
[TBL] [Abstract][Full Text] [Related]
11. 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; 147(2):89-96. PubMed ID: 21497408
[TBL] [Abstract][Full Text] [Related]
12. 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. PubMed ID: 18206777
[TBL] [Abstract][Full Text] [Related]
13. Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives.
Benítez-Cabello A; Romero-Gil V; Rodríguez-Gómez F; Garrido-Fernández A; Jiménez-Díaz R; Arroyo-López FN
Antonie Van Leeuwenhoek; 2015 Sep; 108(3):597-610. PubMed ID: 26115883
[TBL] [Abstract][Full Text] [Related]
14. 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. PubMed ID: 23122507
[TBL] [Abstract][Full Text] [Related]
15. 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. PubMed ID: 19835767
[TBL] [Abstract][Full Text] [Related]
16. 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. PubMed ID: 20630314
[TBL] [Abstract][Full Text] [Related]
17. Role of yeasts in table olive production.
Arroyo-López FN; Querol A; Bautista-Gallego J; Garrido-Fernández A
Int J Food Microbiol; 2008 Dec; 128(2):189-96. PubMed ID: 18835502
[TBL] [Abstract][Full Text] [Related]
18. A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olive fermentation.
Ruiz-Barba JL; Jiménez-Díaz R
Food Microbiol; 2012 May; 30(1):253-9. PubMed ID: 22265309
[TBL] [Abstract][Full Text] [Related]
19. Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives.
Abriouel H; Benomar N; Cobo A; Caballero N; Fernández Fuentes MÁ; Pérez-Pulido R; Gálvez A
Food Microbiol; 2012 Dec; 32(2):308-16. PubMed ID: 22986194
[TBL] [Abstract][Full Text] [Related]
20. 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; 2016 Jan; 82(2):689-95. PubMed ID: 26567305
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
