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Journal Abstract Search

235 related items for PubMed ID: 28040175

  • 1. 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; 63():239-247. PubMed ID: 28040175
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  • 2. 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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  • 3. Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.
    Bautista-Gallego J, Arroyo-López FN, Durán-Quintana MC, Garrido-Fernández A.
    Food Microbiol; 2010 May 02; 27(3):403-12. PubMed ID: 20227606
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  • 4. 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. 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 05; 61():150-158. PubMed ID: 27697165
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  • 6. 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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  • 7. Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives.
    Bonatsou S, Iliopoulos V, Mallouchos A, Gogou E, Oikonomopoulou V, Krokida M, Taoukis P, Panagou EZ.
    Food Microbiol; 2017 May 16; 63():72-83. PubMed ID: 28040184
    [Abstract] [Full Text] [Related]

  • 8. 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 16; 65():136-148. PubMed ID: 28399996
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  • 9. 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 16; 50():126-40. PubMed ID: 25998825
    [Abstract] [Full Text] [Related]

  • 10. Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine.
    Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, Rodríguez-Gómez F, García-García P, Garrido-Fernández A.
    Food Microbiol; 2015 Aug 16; 49():56-64. PubMed ID: 25846915
    [Abstract] [Full Text] [Related]

  • 11. 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 16; 52():18-30. PubMed ID: 26338113
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  • 15. Diversity of bacterial population of table olives assessed by PCR-DGGE analysis.
    Randazzo CL, Ribbera A, Pitino I, Romeo FV, Caggia C.
    Food Microbiol; 2012 Oct 16; 32(1):87-96. PubMed ID: 22850378
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  • 16. Microbial biogeography of Spanish-style green olive fermentations in the province of Seville, Spain.
    Lucena-Padrós H, Ruiz-Barba JL.
    Food Microbiol; 2019 Sep 16; 82():259-268. PubMed ID: 31027782
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  • 17. 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 16; 30(1):8-16. PubMed ID: 22265277
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  • 20. Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar).
    Ruiz-Barba JL, Sánchez AH, López-López A, Cortés-Delgado A, Montaño A.
    Food Microbiol; 2023 Aug 16; 113():104286. PubMed ID: 37098427
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