221 related articles for article (PubMed ID: 28941907)
1. Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations.
Porru C; Rodríguez-Gómez F; Benítez-Cabello A; Jiménez-Díaz R; Zara G; Budroni M; Mannazzu I; Arroyo-López FN
Food Microbiol; 2018 Feb; 69():33-42. PubMed ID: 28941907
[TBL] [Abstract][Full Text] [Related]
2. Selection of yeasts with multifunctional features for application as starters in natural black table olive processing.
Bonatsou S; Benítez A; Rodríguez-Gómez F; Panagou EZ; Arroyo-López FN
Food Microbiol; 2015 Apr; 46():66-73. PubMed ID: 25475268
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olives.
Ciafardini G; Zullo BA
Food Microbiol; 2019 Dec; 84():103250. PubMed ID: 31421771
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey.
Leventdurur S; Sert-Aydın S; Boyaci-Gunduz CP; Agirman B; Ben Ghorbal A; Francesca N; Martorana A; Erten H
Yeast; 2016 Jul; 33(7):289-301. PubMed ID: 27144328
[TBL] [Abstract][Full Text] [Related]
7. 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. PubMed ID: 22805958
[TBL] [Abstract][Full Text] [Related]
8. Yeast biota associated to naturally fermented table olives from different Italian cultivars.
Tofalo R; Perpetuini G; Schirone M; Suzzi G; Corsetti A
Int J Food Microbiol; 2013 Feb; 161(3):203-8. PubMed ID: 23334098
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. 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. PubMed ID: 23200650
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium.
Montaño A; Cortés-Delgado A; Sánchez AH; Ruiz-Barba JL
Food Microbiol; 2021 Sep; 98():103788. PubMed ID: 33875216
[TBL] [Abstract][Full Text] [Related]
14. Killer yeasts isolated from olive brines: Technological and probiotic aptitudes.
Parafati L; Palmeri R; Pitino I; Restuccia C
Food Microbiol; 2022 May; 103():103950. PubMed ID: 35082067
[TBL] [Abstract][Full Text] [Related]
15. Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly.
Muccilli S; Caggia C; Randazzo CL; Restuccia C
Int J Food Microbiol; 2011 Jul; 148(1):15-22. PubMed ID: 21570143
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of physiological properties of yeast strains isolated from olive oil and their in vitro probiotic trait.
Zullo BA; Ciafardini G
Food Microbiol; 2019 Apr; 78():179-187. PubMed ID: 30497600
[TBL] [Abstract][Full Text] [Related]
17. Yeast ecology in French cider and black olive natural fermentations.
Coton E; Coton M; Levert D; Casaregola S; Sohier D
Int J Food Microbiol; 2006 Apr; 108(1):130-5. PubMed ID: 16380183
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. 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]
[Next] [New Search]
