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Journal Abstract Search

263 related items for PubMed ID: 23200650

  • 1. Evaluating the individual effects of temperature and salt on table olive related microorganisms.
    Romero-Gil V, Bautista-Gallego J, Rodríguez-Gómez F, García-García P, Jiménez-Díaz R, Garrido-Fernández A, Arroyo-López FN.
    Food Microbiol; 2013 Apr; 33(2):178-84. PubMed ID: 23200650
    [Abstract] [Full Text] [Related]

  • 2. Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant.
    De Bellis P, Valerio F, Sisto A, Lonigro SL, Lavermicocca P.
    Int J Food Microbiol; 2010 May 30; 140(1):6-13. PubMed ID: 20226556
    [Abstract] [Full Text] [Related]

  • 3. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.
    Blana VA, Grounta A, Tassou CC, Nychas GJ, Panagou EZ.
    Food Microbiol; 2014 Apr 30; 38():208-18. PubMed ID: 24290645
    [Abstract] [Full Text] [Related]

  • 4. 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 30; 25(2):348-58. PubMed ID: 18206777
    [Abstract] [Full Text] [Related]

  • 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 30; 52():18-30. PubMed ID: 26338113
    [Abstract] [Full Text] [Related]

  • 6. Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives.
    Argyri AA, Nisiotou AA, Mallouchos A, Panagou EZ, Tassou CC.
    Int J Food Microbiol; 2014 Feb 03; 171():68-76. PubMed ID: 24334091
    [Abstract] [Full Text] [Related]

  • 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 03; 27(6):731-40. PubMed ID: 20630314
    [Abstract] [Full Text] [Related]

  • 8. Lactic acid bacteria from fermented table olives.
    Hurtado A, Reguant C, Bordons A, Rozès N.
    Food Microbiol; 2012 Aug 03; 31(1):1-8. PubMed ID: 22475936
    [Abstract] [Full Text] [Related]

  • 9. The use of a D-optimal design to model the effects of temperature, NaCl, type and acid concentration on Lactobacillus pentosus IGLAC01.
    López FN, Quintana MC, Fernández AG.
    J Appl Microbiol; 2006 Oct 03; 101(4):913-26. PubMed ID: 16968303
    [Abstract] [Full Text] [Related]

  • 10. Application of central composite design and response surface methodology to the fermentation of olive juice by Lactobacillus plantarum and Debaryomyces hansenii.
    Tsapatsaris S, Kotzekidou P.
    Int J Food Microbiol; 2004 Sep 01; 95(2):157-68. PubMed ID: 15282128
    [Abstract] [Full Text] [Related]

  • 11. 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 01; 69():33-42. PubMed ID: 28941907
    [Abstract] [Full Text] [Related]

  • 12. Microbial biogeography of Spanish-style green olive fermentations in the province of Seville, Spain.
    Lucena-Padrós H, Ruiz-Barba JL.
    Food Microbiol; 2019 Sep 01; 82():259-268. PubMed ID: 31027782
    [Abstract] [Full Text] [Related]

  • 13. Formation of In Vitro Mixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations.
    León-Romero Á, Domínguez-Manzano J, Garrido-Fernández A, Arroyo-López FN, Jiménez-Díaz R.
    Appl Environ Microbiol; 2016 Jan 15; 82(2):689-95. PubMed ID: 26567305
    [Abstract] [Full Text] [Related]

  • 14. An innovative method to produce green table olives based on "pied de cuve" technology.
    Martorana A, Alfonzo A, Settanni L, Corona O, La Croce F, Caruso T, Moschetti G, Francesca N.
    Food Microbiol; 2015 Sep 15; 50():126-40. PubMed ID: 25998825
    [Abstract] [Full Text] [Related]

  • 15. Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques.
    Lucena-Padrós H, Caballero-Guerrero B, Maldonado-Barragán A, Ruiz-Barba JL.
    Food Microbiol; 2014 Sep 15; 42():154-65. PubMed ID: 24929732
    [Abstract] [Full Text] [Related]

  • 16. 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 15; 61():150-158. PubMed ID: 27697165
    [Abstract] [Full Text] [Related]

  • 17. Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation.
    Domínguez-Manzano J, León-Romero Á, Olmo-Ruiz C, Bautista-Gallego J, Arroyo-López FN, Garrido-Fernández A, Jiménez-Díaz R.
    Int J Food Microbiol; 2012 Jul 02; 157(2):230-8. PubMed ID: 22656327
    [Abstract] [Full Text] [Related]

  • 18. Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives.
    Hurtado A, Reguant C, Bordons A, Rozès N.
    Food Microbiol; 2009 Dec 02; 26(8):827-33. PubMed ID: 19835767
    [Abstract] [Full Text] [Related]

  • 19. Growth/no growth interfaces of table olive related yeasts for natamycin, citric acid and sodium chloride.
    Arroyo-López FN, Bautista-Gallego J, Romero-Gil V, Rodríguez-Gómez F, Garrido-Fernández A.
    Int J Food Microbiol; 2012 Apr 16; 155(3):257-62. PubMed ID: 22373571
    [Abstract] [Full Text] [Related]

  • 20. Role of yeasts in table olive production.
    Arroyo-López FN, Querol A, Bautista-Gallego J, Garrido-Fernández A.
    Int J Food Microbiol; 2008 Dec 10; 128(2):189-96. PubMed ID: 18835502
    [Abstract] [Full Text] [Related]

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