Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives
Published 2014 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives
Authors
Keywords
-
Journal
Frontiers in Microbiology
Volume 5, Issue -, Pages -
Publisher
Frontiers Media SA
Online
2014-10-28
DOI
10.3389/fmicb.2014.00570
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Selection of yeasts with multifunctional features for application as starters in natural black table olive processing
- (2015) S. Bonatsou et al. FOOD MICROBIOLOGY
- Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters
- (2015) Gianluca Bleve et al. FOOD MICROBIOLOGY
- Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives
- (2013) Vasiliki A. Blana et al. FOOD MICROBIOLOGY
- Selection of Yeasts as Starter Cultures for Table Olives
- (2013) Antonio Bevilacqua et al. JOURNAL OF FOOD SCIENCE
- Microbiota of table olive fermentations and criteria of selection for their use as starters
- (2013) Dilek Heperkan Frontiers in Microbiology
- Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives
- (2012) Erika Pistarino et al. FOOD CHEMISTRY
- Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives
- (2012) Hikmate Abriouel et al. FOOD MICROBIOLOGY
- Diversity of bacterial population of table olives assessed by PCR-DGGE analysis
- (2012) Cinzia L. Randazzo et al. FOOD MICROBIOLOGY
- Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests
- (2012) Anthoula A. Argyri et al. FOOD MICROBIOLOGY
- Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential
- (2012) J. Bautista-Gallego et al. FOOD RESEARCH INTERNATIONAL
- Yeasts in table olive processing: Desirable or spoilage microorganisms?
- (2012) F.N. Arroyo-López et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Selection of Yeasts as Starter Cultures for Table Olives: A Step-by-Step Procedure
- (2012) Antonio Bevilacqua et al. Frontiers in Microbiology
- Potential benefits of the application of yeast starters in table olive processing
- (2012) Francisco N. Arroyo-López et al. Frontiers in Microbiology
- Application of starter cultures to table olive fermentation: an overview on the experimental studies
- (2012) Aldo Corsetti et al. Frontiers in Microbiology
- Microbial quality and yeast population dynamics in cracked green table olives’ fermentations
- (2011) Maria Alves et al. FOOD CONTROL
- Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation
- (2011) Maria Aponte et al. FOOD MICROBIOLOGY
- Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications
- (2011) J. Bautista-Gallego et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS
- (2011) Ricardo Malheiro et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- 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
- Multivariate analysis to discriminate yeast strains with technological applications in table olive processing
- (2011) Francisco Rodríguez-Gómez et al. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
- An optimized procedure for the enological selection of non-Saccharomyces starter cultures
- (2010) Maria De Benedictis et al. ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY
- Selection of non-conventional yeasts and their use in immobilized form for the bioremediation of olive oil mill wastewaters
- (2010) G. Bleve et al. BIORESOURCE TECHNOLOGY
- 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
- Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses
- (2009) Maria Aponte et al. FOOD MICROBIOLOGY
- An investigation on molecular partition of aroma compounds in fruit matrix and brine medium of fermented table olives
- (2009) Nadia Sabatini et al. Innovative Food Science & Emerging Technologies
- Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions
- (2009) A.A. Nisiotou et al. JOURNAL OF APPLIED MICROBIOLOGY
- Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils
- (2008) Olfa Baccouri et al. FOOD CHEMISTRY
- Microbial population dynamics during the processing of Arbequina table olives
- (2008) Albert Hurtado et al. FOOD RESEARCH INTERNATIONAL
- Role of yeasts in table olive production
- (2008) F.N. Arroyo-López et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen
- (2008) Li Li et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Tunisian Table Olive Phenolic Compounds and Their Antioxidant Capacity
- (2008) N. Ben Othman et al. JOURNAL OF FOOD SCIENCE
- Volatile compounds in table olives (Olea Europaea L., Nocellara del Belice cultivar)
- (2007) Nadia Sabatini et al. FOOD CHEMISTRY
- Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria
- (2007) Efstathios Z. Panagou et al. FOOD MICROBIOLOGY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search