167 related articles for article (PubMed ID: 36733778)
1. Fermented table olives from Cyprus: Microbiota profile of three varieties from different regions through metabarcoding sequencing.
Kamilari E; Anagnostopoulos DA; Tsaltas D
Front Microbiol; 2022; 13():1101515. PubMed ID: 36733778
[TBL] [Abstract][Full Text] [Related]
2. Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis.
Kazou M; Tzamourani A; Panagou EZ; Tsakalidou E
Microorganisms; 2020 May; 8(5):. PubMed ID: 32384669
[TBL] [Abstract][Full Text] [Related]
3. Microbial Diversity of Fermented Greek Table Olives of Halkidiki and Konservolia Varieties from Different Regions as Revealed by Metagenomic Analysis.
Argyri K; Doulgeraki AI; Manthou E; Grounta A; Argyri AA; Nychas GE; Tassou CC
Microorganisms; 2020 Aug; 8(8):. PubMed ID: 32824085
[TBL] [Abstract][Full Text] [Related]
4. Metataxonomic Analysis of Grape Microbiota During Wine Fermentation Reveals the Distinction of Cyprus Regional
Kamilari E; Mina M; Karallis C; Tsaltas D
Front Microbiol; 2021; 12():726483. PubMed ID: 34630353
[TBL] [Abstract][Full Text] [Related]
5. Microbial community structure, physicochemical characteristics and predictive functionalities of the Mexican tepache fermented beverage.
Gutiérrez-Sarmiento W; Peña-Ocaña BA; Lam-Gutiérrez A; Guzmán-Albores JM; Jasso-Chávez R; Ruíz-Valdiviezo VM
Microbiol Res; 2022 Jul; 260():127045. PubMed ID: 35525167
[TBL] [Abstract][Full Text] [Related]
6. Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations.
Penland M; Deutsch SM; Falentin H; Pawtowski A; Poirier E; Visenti G; Le Meur C; Maillard MB; Thierry A; Mounier J; Coton M
Front Microbiol; 2020; 11():586614. PubMed ID: 33133054
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Volatile Composition of Industrially Fermented Table Olives from Greece.
Mikrou T; Kasimati K; Doufexi I; Kapsokefalou M; Gardeli C; Mallouchos A
Foods; 2021 May; 10(5):. PubMed ID: 34063279
[TBL] [Abstract][Full Text] [Related]
9. Microbial and Biochemical Profile of Different Types of Greek Table Olives.
Mougiou N; Tsoureki A; Didos S; Bouzouka I; Michailidou S; Argiriou A
Foods; 2023 Apr; 12(7):. PubMed ID: 37048348
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation.
Anagnostopoulos DA; Kamilari E; Tsaltas D
Front Microbiol; 2020; 11():1128. PubMed ID: 32547528
[TBL] [Abstract][Full Text] [Related]
12. Use of metabarcoding and source tracking to identify desirable or spoilage autochthonous microorganism sources during black olive fermentations.
Penland M; Mounier J; Pawtowski A; Tréguer S; Deutsch SM; Coton M
Food Res Int; 2021 Jun; 144():110344. PubMed ID: 34053540
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation.
Vaccalluzzo A; Pino A; Russo N; De Angelis M; Caggia C; Randazzo CL
Food Microbiol; 2020 Dec; 92():103606. PubMed ID: 32950142
[TBL] [Abstract][Full Text] [Related]
15. Yeast Identification During Fermentation of Turkish Gemlik Olives.
Mujdeci G; Arévalo-Villena M; Ozbas ZY; Briones Pérez A
J Food Sci; 2018 May; 83(5):1321-1325. PubMed ID: 29668115
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing.
Zang J; Xu Y; Xia W; Yu D; Gao P; Jiang Q; Yang F
Food Res Int; 2018 Sep; 111():565-573. PubMed ID: 30007719
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Comparison Between Full-Length 16S rRNA Metabarcoding and Whole Metagenome Sequencing Suggests the Use of Either Is Suitable for Large-Scale Microbiome Studies.
Rubiola S; Macori G; Civera T; Fanning S; Mitchell M; Chiesa F
Foodborne Pathog Dis; 2022 Jul; 19(7):495-504. PubMed ID: 35819265
[TBL] [Abstract][Full Text] [Related]
20. Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future.
Anagnostopoulos DA; Tsaltas D
Front Microbiol; 2021; 12():797295. PubMed ID: 35095807
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]