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584 related items for PubMed ID: 21122933

  • 1. 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 05; 144(3):487-96. PubMed ID: 21122933
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  • 4. Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysis.
    Medina E, Ruiz-Bellido MA, Romero-Gil V, Rodríguez-Gómez F, Montes-Borrego M, Landa BB, Arroyo-López FN.
    Int J Food Microbiol; 2016 Nov 07; 236():47-55. PubMed ID: 27442850
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  • 5. 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 07; 52():18-30. PubMed ID: 26338113
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  • 6. Lactic acid bacteria from fermented table olives.
    Hurtado A, Reguant C, Bordons A, Rozès N.
    Food Microbiol; 2012 Aug 07; 31(1):1-8. PubMed ID: 22475936
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  • 8. Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives.
    Abriouel H, Benomar N, Cobo A, Caballero N, Fernández Fuentes MÁ, Pérez-Pulido R, Gálvez A.
    Food Microbiol; 2012 Dec 07; 32(2):308-16. PubMed ID: 22986194
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  • 9. 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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  • 16. 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 Nov 03; 11(9):e0163135. PubMed ID: 27636546
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  • 18. Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives.
    Zinno P, Guantario B, Perozzi G, Pastore G, Devirgiliis C.
    Food Microbiol; 2017 May 03; 63():239-247. PubMed ID: 28040175
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  • 19. 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 27; 147(2):89-96. PubMed ID: 21497408
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  • 20. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ, Schillinger U, Franz CM, Nychas GJ.
    Food Microbiol; 2008 Apr 27; 25(2):348-58. PubMed ID: 18206777
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