354 related articles for article (PubMed ID: 26678132)
1. 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. PubMed ID: 26678132
[TBL] [Abstract][Full Text] [Related]
2. 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. PubMed ID: 24290645
[TBL] [Abstract][Full Text] [Related]
3. 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; 171():68-76. PubMed ID: 24334091
[TBL] [Abstract][Full Text] [Related]
4. Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine.
Argyri AA; Lyra E; Panagou EZ; Tassou CC
Food Microbiol; 2013 Oct; 36(1):1-6. PubMed ID: 23764213
[TBL] [Abstract][Full Text] [Related]
5. Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture.
Grounta A; Doulgeraki AI; Nychas GJ; Panagou EZ
Food Microbiol; 2016 Jun; 56():35-44. PubMed ID: 26919816
[TBL] [Abstract][Full Text] [Related]
6. 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. PubMed ID: 27697165
[TBL] [Abstract][Full Text] [Related]
7. 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. PubMed ID: 23200662
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. 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; 140(1):6-13. PubMed ID: 20226556
[TBL] [Abstract][Full Text] [Related]
11. 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. PubMed ID: 26338113
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Lactic acid bacteria from fermented table olives.
Hurtado A; Reguant C; Bordons A; Rozès N
Food Microbiol; 2012 Aug; 31(1):1-8. PubMed ID: 22475936
[TBL] [Abstract][Full Text] [Related]
14. Exploring microbial communities of Spanish-style green table olives of Conservolea and Halkidiki cultivars during modified atmosphere packaging in multi-layered pouches through culture-dependent techniques and metataxonomic analysis.
Tzamourani AP; Kasimati A; Karagianni E; Manthou E; Panagou EZ
Food Microbiol; 2022 Oct; 107():104063. PubMed ID: 35953173
[TBL] [Abstract][Full Text] [Related]
15. 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; 208():122-30. PubMed ID: 26065729
[TBL] [Abstract][Full Text] [Related]
16. 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. PubMed ID: 26638534
[TBL] [Abstract][Full Text] [Related]
17. Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2.
Rodríguez-Gómez F; Romero-Gil V; García-García P; Arroyo-López FN; Garrido-Fernández A
Food Sci Nutr; 2016 Mar; 4(2):181-97. PubMed ID: 27004108
[TBL] [Abstract][Full Text] [Related]
18. Characterization of lactic acid bacteria isolated from Italian Bella di Cerignola table olives: selection of potential multifunctional starter cultures.
Bevilacqua A; Altieri C; Corbo MR; Sinigaglia M; Ouoba LI
J Food Sci; 2010 Oct; 75(8):M536-44. PubMed ID: 21535510
[TBL] [Abstract][Full Text] [Related]
19. 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; 144(3):487-96. PubMed ID: 21122933
[TBL] [Abstract][Full Text] [Related]
20. LP309 a new strain of Lactiplantibacillus pentosus that improves the lactic fermentation of Spanish-style table olives.
Rodríguez-Gómez F; Valero A; Vives Lara E; Marín A; Ramírez EM
J Food Sci; 2023 Dec; 88(12):5191-5202. PubMed ID: 37872810
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
