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Journal Abstract Search

144 related items for PubMed ID: 18680938

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  • 5. Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.
    Martorana A, Alfonzo A, Gaglio R, Settanni L, Corona O, La Croce F, Vagnoli P, Caruso T, Moschetti G, Francesca N.
    Food Microbiol; 2017 Feb; 61():150-158. PubMed ID: 27697165
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  • 7. 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
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  • 9. Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture.
    Grounta A, Doulgeraki AI, Nychas GJ, Panagou EZ.
    Food Microbiol; 2016 Jun; 56():35-44. PubMed ID: 26919816
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  • 10. Occurrence of Listeria monocytogenes in green table olives.
    Caggia C, Randazzo CL, Di Salvo M, Romeo F, Giudici P.
    J Food Prot; 2004 Oct; 67(10):2189-94. PubMed ID: 15508629
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  • 11. Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives.
    de Castro A, Sánchez AH, Cortés-Delgado A, López-López A, Montaño A.
    Food Chem; 2019 Jan 15; 271():543-549. PubMed ID: 30236714
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  • 13. Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon).
    Papadelli M, Zoumpopoulou G, Georgalaki M, Anastasiou R, Manolopoulou E, Lytra I, Papadimitriou K, Tsakalidou E.
    Pol J Microbiol; 2015 Jan 15; 64(3):265-71. PubMed ID: 26638534
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  • 15. Lactic acid bacteria from fermented table olives.
    Hurtado A, Reguant C, Bordons A, Rozès N.
    Food Microbiol; 2012 Aug 15; 31(1):1-8. PubMed ID: 22475936
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  • 16. LP309 a new strain of Lactiplantibacillus pentosus that improves the lactic fermentation of Spanish-style table olives.
    Rodríguez-Gómez F, Valero A, Vives Lara E, Marín A, Ramírez EM.
    J Food Sci; 2023 Dec 15; 88(12):5191-5202. PubMed ID: 37872810
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  • 19. The use of multifunctional yeast-lactobacilli starter cultures improves fermentation performance of Spanish-style green table olives.
    Benítez-Cabello A, Calero-Delgado B, Rodríguez-Gómez F, Bautista-Gallego J, Garrido-Fernández A, Jiménez-Díaz R, Arroyo-López FN.
    Food Microbiol; 2020 Oct 15; 91():103497. PubMed ID: 32539965
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  • 20. Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation.
    Aponte M, Blaiotta G, Croce FL, Mazzaglia A, Farina V, Settanni L, Moschetti G.
    Food Microbiol; 2012 May 15; 30(1):8-16. PubMed ID: 22265277
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