236 related articles for article (PubMed ID: 27442850)
1. Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysis.
Medina E; Ruiz-Bellido MA; Romero-Gil V; Rodríguez-Gómez F; Montes-Borrego M; Landa BB; Arroyo-López FN
Int J Food Microbiol; 2016 Nov; 236():47-55. PubMed ID: 27442850
[TBL] [Abstract][Full Text] [Related]
2. Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis.
Arroyo-López FN; Medina E; Ruiz-Bellido MÁ; Romero-Gil V; Montes-Borrego M; Landa BB
PLoS One; 2016; 11(9):e0163135. PubMed ID: 27636546
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
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; 205():47-53. PubMed ID: 25886017
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.
Bautista-Gallego J; Arroyo-López FN; Durán-Quintana MC; Garrido-Fernández A
Food Microbiol; 2010 May; 27(3):403-12. PubMed ID: 20227606
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. 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; 8(7):e69074. PubMed ID: 23935928
[TBL] [Abstract][Full Text] [Related]
12. New Insights into Microbial Diversity of the Traditional Packed Table Olives
López-García E; Benítez-Cabello A; Ramiro-García J; Romero-Gil V; Rodríguez-Gómez F; Arroyo-López FN
Microorganisms; 2021 Mar; 9(3):. PubMed ID: 33803149
[No Abstract] [Full Text] [Related]
13. Assessment of table olive fermentation by functional data analysis.
Ruiz-Bellido MA; Romero-Gil V; García-García P; Rodríguez-Gómez F; Arroyo-López FN; Garrido-Fernández A
Int J Food Microbiol; 2016 Dec; 238():1-6. PubMed ID: 27589018
[TBL] [Abstract][Full Text] [Related]
14. Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives.
Zinno P; Guantario B; Perozzi G; Pastore G; Devirgiliis C
Food Microbiol; 2017 May; 63():239-247. PubMed ID: 28040175
[TBL] [Abstract][Full Text] [Related]
15. 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():582-586. PubMed ID: 25475331
[TBL] [Abstract][Full Text] [Related]
16. Diversity and enumeration of halophilic and alkaliphilic bacteria in Spanish-style green table-olive fermentations.
Lucena-Padrós H; Ruiz-Barba JL
Food Microbiol; 2016 Feb; 53(Pt B):53-62. PubMed ID: 26678130
[TBL] [Abstract][Full Text] [Related]
17. Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations.
López-García E; Romero-Gil V; Arroyo-López FN; Benítez-Cabello A
Int J Food Microbiol; 2024 Jun; 417():110689. PubMed ID: 38621325
[TBL] [Abstract][Full Text] [Related]
18. Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives.
Randazzo CL; Todaro A; Pino A; Pitino I; Corona O; Caggia C
Food Microbiol; 2017 Aug; 65():136-148. PubMed ID: 28399996
[TBL] [Abstract][Full Text] [Related]
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. PubMed ID: 25998825
[TBL] [Abstract][Full Text] [Related]
20. The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Maçanilha Algarvia cultivar.
Mateus T; Santo D; Saúde C; Pires-Cabral P; Quintas C
Int J Food Microbiol; 2016 Feb; 218():57-65. PubMed ID: 26613162
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
