146 related articles for article (PubMed ID: 37120943)
21. 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]
22. 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]
23. A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives.
Panagou EZ; Hondrodimou O; Mallouchos A; Nychas GJ
Food Microbiol; 2011 Oct; 28(7):1301-7. PubMed ID: 21839379
[TBL] [Abstract][Full Text] [Related]
24. 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]
25. Technological and enzymatic characterization of the yeasts isolated from natural fermentation media of Gemlik olives.
Mujdeci GN; Ozbas ZY
J Appl Microbiol; 2021 Aug; 131(2):801-818. PubMed ID: 33346384
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. 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]
28. 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]
29. Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters.
Bonatsou S; Panagou EZ
Foods; 2022 Oct; 11(19):. PubMed ID: 36230182
[TBL] [Abstract][Full Text] [Related]
30. Evaluating the probiotic potential and technological characteristics of yeasts implicated in cv. Kalamata natural black olive fermentation.
Bonatsou S; Karamouza M; Zoumpopoulou G; Mavrogonatou E; Kletsas D; Papadimitriou K; Tsakalidou E; Nychas GE; Panagou EΖ
Int J Food Microbiol; 2018 Apr; 271():48-59. PubMed ID: 29494892
[TBL] [Abstract][Full Text] [Related]
31. Microbial stability and quality of seasoned cracked green Aloreña table olives packed in diverse chloride salt mixtures.
Bautista-Gallego J; Arroyo-López FN; Romero-Gil V; Rodríguez-Gómez F; García-García P; Garrido-Fernández A
J Food Prot; 2013 Nov; 76(11):1923-32. PubMed ID: 24215697
[TBL] [Abstract][Full Text] [Related]
32. 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]
33. Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives.
Bonatsou S; Iliopoulos V; Mallouchos A; Gogou E; Oikonomopoulou V; Krokida M; Taoukis P; Panagou EZ
Food Microbiol; 2017 May; 63():72-83. PubMed ID: 28040184
[TBL] [Abstract][Full Text] [Related]
34. 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]
35. 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]
36. Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation.
Tufariello M; Anglana C; Crupi P; Virtuosi I; Fiume P; Di Terlizzi B; Moselhy N; Attay HA; Pati S; Logrieco AF; Mita G; Bleve G
J Sci Food Agric; 2019 Mar; 99(5):2504-2512. PubMed ID: 30379330
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. 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]
39. Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy).
Sacchi R; Corrado G; Basile B; Mandarello D; Ambrosino ML; Paduano A; Savarese M; Caporaso N; Aponte M; Genovese A
Molecules; 2022 Nov; 27(22):. PubMed ID: 36432200
[TBL] [Abstract][Full Text] [Related]
40. Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar).
Ruiz-Barba JL; Sánchez AH; López-López A; Cortés-Delgado A; Montaño A
Food Microbiol; 2023 Aug; 113():104286. PubMed ID: 37098427
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]