Table Olives More than a Fermented Food

Beneficial bile acid metabolism from Lactobacillus plantarum of food origin

(2020) Roberta Prete et al.   Scientific Reports

Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

(2019) Alessandra Pino et al.   Frontiers in Microbiology

Microbial biogeography of Spanish-style green olive fermentations in the province of Seville, Spain

(2019) Helena Lucena-Padrós et al.   FOOD MICROBIOLOGY

Probiotic Properties of Lactobacillus Strains Isolated from Table Olive Biofilms

(2019) Antonio Benítez-Cabello et al.   Probiotics and Antimicrobial Proteins

Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olives

(2019) G. Ciafardini et al.   FOOD MICROBIOLOGY

Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations

(2018) Cinzia Porru et al.   FOOD MICROBIOLOGY

Proteomic analysis of Lactobacillus pentosus for the identification of potential markers of adhesion and other probiotic features

(2018) Beatriz Pérez Montoro et al.   FOOD RESEARCH INTERNATIONAL

Effect of Lactobacillus plantarum on olive and olive oil quality during fermentation process

(2018) Mousa Hamid abadi Sherahi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste

(2018) Lucrezia Cosmai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of starter cultures on fermentation of naturally and alkali-treated cv . Conservolea green olives

(2018) Charikleia Chranioti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Technologies and Trends to Improve Table Olive Quality and Safety

(2018) Marco Campus et al.   Frontiers in Microbiology

In Vitro and in Vivo Selection of Potentially Probiotic Lactobacilli From Nocellara del Belice Table Olives

(2018) Barbara Guantario et al.   Frontiers in Microbiology

Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

(2018) Alessandra Pino et al.   Frontiers in Microbiology

Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation

(2018) Giorgia Perpetuini et al.   Frontiers in Microbiology

Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives

(2018) Antonio de Castro et al.   FOOD CHEMISTRY

Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties

(2018) Francesco Caponio et al.   FOOD RESEARCH INTERNATIONAL

Adhesion Properties of Food-Associated Lactobacillus plantarum Strains on Human Intestinal Epithelial Cells and Modulation of IL-8 Release

(2018) Natalia Garcia-Gonzalez et al.   Frontiers in Microbiology

Towards Controlled Fermentation of Table Olives: LAB Starter Driven Process in an Automatic Pilot Processing Plant

(2017) M. Campus et al.   Food and Bioprocess Technology

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

(2017) Alessandra Martorana et al.   FOOD MICROBIOLOGY

Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives

(2017) Cinzia Lucia Randazzo et al.   FOOD MICROBIOLOGY

Evaluation of bioactive compounds in black table olives fermented with selected microbial starters

(2017) Miriana Durante et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics

(2017) R. Comunian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of the natural debittering of table olives

(2017) Eva Ramírez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives

(2017) Francisco Rodríguez-Gómez et al.   Frontiers in Microbiology

Food-Associated Lactobacillus plantarum and Yeasts Inhibit the Genotoxic Effect of 4-Nitroquinoline-1-Oxide

(2017) Roberta Prete et al.   Frontiers in Microbiology

Insight into Potential Probiotic Markers Predicted in Lactobacillus pentosus MP-10 Genome Sequence

(2017) Hikmate Abriouel et al.   Frontiers in Microbiology

Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture

(2016) Athena Grounta et al.   FOOD MICROBIOLOGY

Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C

(2016) Vasiliki A. Blana et al.   FOOD MICROBIOLOGY

Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysis

(2016) E. Medina et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation

(2016) G. Perpetuini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains

(2016) Beatriz Pérez Montoro et al.   Frontiers in Microbiology

Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives

(2015) Antonio Benítez-Cabello et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Formation ofIn VitroMixed-Species Biofilms by Lactobacillus pentosus and Yeasts Isolated from Spanish-Style Green Table Olive Fermentations

(2015) Ángela León-Romero et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture

(2015) Cinzia Benincasa et al.   FOOD CHEMISTRY

An innovative method to produce green table olives based on “pied de cuve” technology

(2015) Alessandra Martorana et al.   FOOD MICROBIOLOGY

Characteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions

(2015) A. Kaltsa et al.   FOOD MICROBIOLOGY

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

(2015) S. Bonatsou 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

Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes

(2015) M. Tataridou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quantification and characterization of microbial biofilm community attached on the surface of fermentation vessels used in green table olive processing

(2015) Athena Grounta et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biotechnological innovations for table olives

(2015) Antonio Bevilacqua et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Trends in dairy and non-dairy probiotic products - a review

(2015) Bathal Vijaya Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Preservation of green table olives fermented with lactic acid bacteria with probiotic potential under modified atmosphere packaging

(2015) A.A. Argyri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality

(2015) M. Campus et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

New process for production of fermented black table olives using selected autochthonous microbial resources

(2015) Maria Tufariello et al.   Frontiers in Microbiology

Mono and dual species biofilm formation between Lactobacillus pentosus and Pichia membranifaciens on the surface of black olives under different sterile brine conditions

(2014) Athena Grounta et al.   ANNALS OF MICROBIOLOGY

Production of potential probiotic Spanish-style green table olives at pilot plant scale using multifunctional starters

(2014) F. Rodríguez-Gómez et al.   FOOD MICROBIOLOGY

Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits

(2014) C.L. Randazzo et al.   FOOD RESEARCH INTERNATIONAL

Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives

(2014) Rosanna Tofalo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In Vitro Selection and Characterization of New Probiotic Candidates from Table Olive Microbiota

(2014) Cristian Botta et al.   PLoS One

Table olive fermentation with multifunctional Lactobacillus pentosus strains

(2013) F. Rodríguez-Gómez et al.   FOOD CONTROL

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

Products of vegetable origin: A new alternative for the consumption of probiotic bacteria

(2013) Eliane M. Furtado Martins et al.   FOOD RESEARCH INTERNATIONAL

Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives

(2013) Anthoula A. Argyri et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selection of Yeasts as Starter Cultures for Table Olives

(2013) Antonio Bevilacqua et al.   JOURNAL OF FOOD SCIENCE

Diet rapidly and reproducibly alters the human gut microbiome

(2013) Lawrence A. David et al.   NATURE

Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation

(2013) Barbara Lanza   Frontiers in Microbiology

Probiotics, their health benefits and applications for developing healthier foods: a review

(2012) Ravinder Nagpal et al.   FEMS MICROBIOLOGY LETTERS

Lactic acid bacteria and yeast heterogeneity during aerobic and modified atmosphere packaging storage of natural black Conservolea olives in polyethylene pouches

(2012) Agapi I. Doulgeraki et al.   FOOD CONTROL

Lactic acid bacteria from fermented table olives

(2012) Albert Hurtado et al.   FOOD MICROBIOLOGY

Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations

(2012) Benjamin L. Golomb 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

Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation

(2012) Jesús Domínguez-Manzano 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

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

Effect of kaolin and copper based products and of starter cultures on green table olive fermentation

(2011) Cinzia L. Randazzo et al.   FOOD MICROBIOLOGY

Chloride salt mixtures affect Gordal cv. green Spanish-style table olive fermentation

(2011) J. Bautista Gallego et al.   FOOD MICROBIOLOGY

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

Role of the probiotic strain Lactobacillus paracasei LMGP22043 carried by artichokes in influencing faecal bacteria and biochemical parameters in human subjects

(2011) F. Valerio et al.   JOURNAL OF APPLIED 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

Effect of a New ProbioticSaccharomyces cerevisiaeStrain on Survival ofEscherichia coliO157:H7 in a Dynamic Gastrointestinal Model

(2010) Lucie Etienne-Mesmin et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Seasonal variability of bacteria in fine and coarse urban air particulate matter

(2010) Andrea Franzetti et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

(2010) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives

(2010) Albert Hurtado et al.   FOOD MICROBIOLOGY

Probiotic table olives: Microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant

(2010) Palmira De Bellis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of Lactic Acid Bacteria Isolated from Italian Bella di Cerignola Table Olives: Selection of Potential Multifunctional Starter Cultures

(2010) Antonio Bevilacqua et al.   JOURNAL OF FOOD SCIENCE

Use of Lactobacillus plantarum and Glucose to Control the Fermentation of “Bella di Cerignola” Table Olives, a Traditional Variety of Apulian Region (Southern Italy)

(2010) Marianne Perricone et al.   JOURNAL OF FOOD SCIENCE

Gut Microbiota in Health and Disease

(2010) Inna Sekirov et al.   PHYSIOLOGICAL REVIEWS

Beneficial Effects of Probiotic and Food Borne Yeasts on Human Health

(2010) Saloomeh Moslehi-Jenabian et al.   Nutrients

Coculture with specific bacteria enhances survival of Lactobacillus plantarum NC8, an autoinducer-regulated bacteriocin producer, in olive fermentations

(2009) José Luis Ruiz-Barba et al.   FOOD MICROBIOLOGY

Importance of food in probiotic efficacy

(2009) R.D.C.S. Ranadheera et al.   FOOD RESEARCH INTERNATIONAL

The Beneficial Use of Cereal and Cereal Components in Probiotic Foods

(2009) B. P. Lamsal et al.   FOOD REVIEWS INTERNATIONAL

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

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

Microbial population dynamics during the processing of Arbequina table olives

(2008) Albert Hurtado et al.   FOOD RESEARCH INTERNATIONAL

Selection of Lactobacillus plantarum strains for their use as starter cultures in Algerian olive fermentations

(2008) Mourad Kacem et al.   GRASAS Y ACEITES

Role of yeasts in table olive production

(2008) F.N. Arroyo-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Isolation ofSaccharomyces cerevisiaestrains from different food matrices and their preliminary selection for a potential use as probiotics

(2008) C. Pennacchia et al.   JOURNAL OF APPLIED MICROBIOLOGY

Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives

(2007) Alejandro Hernández et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY