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Journal Abstract Search

231 related items for PubMed ID: 27442850

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  • 2. 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; 11(9):e0163135. PubMed ID: 27636546
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  • 3. 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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  • 5. PCR-DGGE assessment of the bacterial diversity in Spanish-style green table-olive fermentations.
    Lucena-Padrós H, Jiménez E, Maldonado-Barragán A, Rodríguez JM, Ruiz-Barba JL.
    Int J Food Microbiol; 2015 Jul 16; 205():47-53. PubMed ID: 25886017
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  • 6. 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 16; 42():154-65. PubMed ID: 24929732
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  • 7. 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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  • 13. Assessment of table olive fermentation by functional data analysis.
    Ruiz-Bellido MA, Romero-Gil V, García-García P, Rodríguez-Gómez F, Arroyo-López FN, Garrido-Fernández A.
    Int J Food Microbiol; 2016 Dec 05; 238():1-6. PubMed ID: 27589018
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  • 14. 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 05; 63():239-247. PubMed ID: 28040175
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  • 16. Diversity and enumeration of halophilic and alkaliphilic bacteria in Spanish-style green table-olive fermentations.
    Lucena-Padrós H, Ruiz-Barba JL.
    Food Microbiol; 2016 Feb 05; 53(Pt B):53-62. PubMed ID: 26678130
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  • 17. Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations.
    López-García E, Romero-Gil V, Arroyo-López FN, Benítez-Cabello A.
    Int J Food Microbiol; 2024 Jun 02; 417():110689. PubMed ID: 38621325
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  • 18. Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives.
    Randazzo CL, Todaro A, Pino A, Pitino I, Corona O, Caggia C.
    Food Microbiol; 2017 Aug 02; 65():136-148. PubMed ID: 28399996
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  • 20. The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Maçanilha Algarvia cultivar.
    Mateus T, Santo D, Saúde C, Pires-Cabral P, Quintas C.
    Int J Food Microbiol; 2016 Feb 02; 218():57-65. PubMed ID: 26613162
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