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Journal Abstract Search

487 related items for PubMed ID: 26638534

  • 1. 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; 64(3):265-71. PubMed ID: 26638534
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  • 2. 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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  • 3. 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; 25(2):348-58. PubMed ID: 18206777
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  • 4. 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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  • 5. 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; 38():208-18. PubMed ID: 24290645
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  • 7. 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
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  • 9. 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
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  • 11. 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 03; 88(12):5191-5202. PubMed ID: 37872810
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  • 14. 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 03; 30(1):8-16. PubMed ID: 22265277
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  • 16. 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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  • 18. Occurrence of Listeria monocytogenes in green table olives.
    Caggia C, Randazzo CL, Di Salvo M, Romeo F, Giudici P.
    J Food Prot; 2004 Oct 15; 67(10):2189-94. PubMed ID: 15508629
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