Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis

Changes in microbial diversity of brined green asparagus upon treatment with high hydrostatic pressure

(2016) Julia Toledo del Árbol et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Maçanilha Algarvia cultivar

(2016) Tânia Mateus et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactobacillus pentosus is the dominant species in spoilt packaged Aloreña de Málaga table olives

(2016) V. Romero-Gil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabarcoding Analysis of Phytophthora Diversity Using Genus-Specific Primers and 454 Pyrosequencing

(2016) Maria I. Prigigallo et al.   PHYTOPATHOLOGY

High-throughput sequencing reveals microbial community diversity of Tibetan naturally fermented yak milk

(2015) Wenjun Liu et al.   ANNALS OF MICROBIOLOGY

YEAST dynamics during the natural fermentation process of table olives ( Negrinha de Freixo cv.)

(2015) Ermelinda L. Pereira et al.   FOOD MICROBIOLOGY

Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives

(2015) Maria De Angelis et al.   FOOD MICROBIOLOGY

Metagenomic insights into the dynamics of microbial communities in food

(2015) Gilles Kergourlay et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methods

(2015) Eduardo Medina et al.   JOURNAL OF FOOD SCIENCE

Effect of packaging and storage conditions on microbial survival, physicochemical characteristics and colour of non-thermally preserved green Spanish-style Manzanilla olives

(2015) F. Rodríguez-Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabarcoding Analysis of Fungal Diversity in the Phyllosphere and Carposphere of Olive (Olea europaea)

(2015) Ahmed Abdelfattah et al.   PLoS One

Indigenous Bacteria and Fungi Drive Traditional Kimoto Sake Fermentations

(2014) Nicholas A. Bokulich et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity

(2014) Benjamin E. Wolfe et al.   CELL

Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques

(2014) Helena Lucena-Padrós et al.   FOOD MICROBIOLOGY

High-Throughput Sequencing and Metagenomics: Moving Forward in the Culture-Independent Analysis of Food Microbial Ecology

(2013) Danilo Ercolini   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples

(2013) Alan J. Marsh et al.   FOOD MICROBIOLOGY

Towards a unified paradigm for sequence-based identification of fungi

(2013) Urmas Kõljalg et al.   MOLECULAR ECOLOGY

NaOH-Debittering Induces Changes in Bacterial Ecology during Table Olives Fermentation

(2013) Luca Cocolin et al.   PLoS One

Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources

(2013) Alan J. Marsh et al.   PLoS One

Reference databases for taxonomic assignment in metagenomics

(2012) M. Santamaria et al.   BRIEFINGS IN BIOINFORMATICS

Lactic acid bacteria from fermented table olives

(2012) Albert Hurtado et al.   FOOD MICROBIOLOGY

Yeasts in table olive processing: Desirable or spoilage microorganisms?

(2012) F.N. Arroyo-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Yeast biota associated to naturally fermented table olives from different Italian cultivars

(2012) Rosanna Tofalo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation

(2012) Sang Hyeon Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A tailed PCR procedure for cost-effective, two-order multiplex sequencing of candidate genes in polyploid plants

(2012) Mahmood Gholami et al.   PLANT BIOTECHNOLOGY JOURNAL

Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community Diversity

(2012) Koen Illeghems et al.   PLoS One

Selection of Yeasts as Starter Cultures for Table Olives: A Step-by-Step Procedure

(2012) Antonio Bevilacqua et al.   Frontiers in Microbiology

Interactive metagenomic visualization in a Web browser

(2011) Brian D Ondov et al.   BMC BIOINFORMATICS

Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications

(2011) J. Bautista-Gallego et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior

(2011) T. Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

MEGA5: Molecular Evolutionary Genetics Analysis Using Maximum Likelihood, Evolutionary Distance, and Maximum Parsimony Methods

(2011) K. Tamura et al.   MOLECULAR BIOLOGY AND EVOLUTION

Fungi isolated from olive ecosystems and screening of their potential biotechnological use

(2011) Milla Alves Baffi et al.   New Biotechnology

Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives

(2010) Hikmate Abriouel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions

(2009) A.A. Nisiotou et al.   JOURNAL OF APPLIED MICROBIOLOGY