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Journal Abstract Search

183 related items for PubMed ID: 15508629

  • 41. Microbial changes and growth of Listeria monocytogenes during chilled storage of brined shrimp (Pandalus borealis).
    Mejlholm O, Kjeldgaard J, Modberg A, Vest MB, Bøknaes N, Koort J, Björkroth J, Dalgaard P.
    Int J Food Microbiol; 2008 Jun 10; 124(3):250-9. PubMed ID: 18456355
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  • 43. 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 03; 190():72-8. PubMed ID: 25203617
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  • 48. Competitiveness and antibacterial potential of bacteriocin-producing starter cultures in different types of fermented sausages.
    Ravyts F, Barbuti S, Frustoli MA, Parolari G, Saccani G, De Vuyst L, Leroy F.
    J Food Prot; 2008 Sep 03; 71(9):1817-27. PubMed ID: 18810865
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  • 50. Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture.
    Benincasa C, Muccilli S, Amenta M, Perri E, Romeo FV.
    Food Chem; 2015 Nov 01; 186():271-6. PubMed ID: 25976821
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  • 52. Identification and characterization of yeast isolated from the elaboration of seasoned green table olives.
    Hernández A, Martín A, Aranda E, Pérez-Nevado F, Córdoba MG.
    Food Microbiol; 2007 Jun 01; 24(4):346-51. PubMed ID: 17189760
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  • 54. Use of Lactobacillus plantarum and glucose to control the fermentation of "Bella di Cerignola" table olives, a traditional variety of Apulian region (Southern Italy).
    Perricone M, Bevilacqua A, Corbo MR, Sinigaglia M.
    J Food Sci; 2010 Sep 01; 75(7):M430-6. PubMed ID: 21535552
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  • 56. Combined effect of alkali pretreatment and sodium chloride addition on the olive fermentation process.
    Chammem N, Kachouri M, Mejri M, Peres C, Boudabous A, Hamdi M.
    Bioresour Technol; 2005 Jul 01; 96(11):1311-6. PubMed ID: 15734320
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  • 57. 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 01; 75(8):M536-44. PubMed ID: 21535510
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  • 59. 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 01; 107():104063. PubMed ID: 35953173
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