FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation

The Progress of Multi-Omics Technologies: Determining Function in Lactic Acid Bacteria Using a Systems Level Approach

(2020) Shane Thomas O’Donnell et al.   Frontiers in Microbiology

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

Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms

(2019) Antonio Benítez-Cabello et al.   Frontiers in Microbiology

Characterization of Probiotic Properties of Antifungal Lactobacillus Strains Isolated from Traditional Fermenting Green Olives

(2019) Houssam Abouloifa et al.   Probiotics and Antimicrobial Proteins

Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

(2019) Antonio Benítez-Cabello et al.   Foods

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

(2019) G. Ciafardini et al.   FOOD MICROBIOLOGY

Effects of selected bacterial cultures on safety and sensory traits of Nocellara Etnea olives produced at large factory scale

(2018) Cinzia L. Randazzo et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives

(2018) Antonio Higinio Sánchez et al.   FOOD CHEMISTRY

Microbial ecology along the processing of Spanish olives darkened by oxidation

(2018) Eduardo Medina et al.   FOOD CONTROL

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

Omics approaches to understand sourdough fermentation processes

(2018) Stefan Weckx et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Yeast Identification During Fermentation of Turkish Gemlik Olives

(2018) Gamze Mujdeci et al.   JOURNAL OF FOOD SCIENCE

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

Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments

(2018) Stamatoula Bonatsou 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

NGS barcode sequencing in taxonomy and diagnostics, an application in "Candida" pathogenic yeasts with a metagenomic perspective

(2018) Claudia Colabella et al.   IMA Fungus

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

Multi-omics and potential applications in wine production

(2018) Kimmo Sirén et al.   CURRENT OPINION IN BIOTECHNOLOGY

Impact of NaCl reduction on lactic acid bacteria during fermentation of Nocellara del Belice table olives

(2017) Paola Zinno et al.   FOOD MICROBIOLOGY

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

Volatile profiles of green Spanish-style table olives: Application of compositional data analysis for the segregation of their cultivars and production areas

(2017) A. Garrido-Fernández et al.   TALANTA

Meta-omics insights in the microbial community profiling and functional characterization of fermented foods

(2017) Gu Chen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives

(2017) Francisco Rodríguez-Gómez 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

Current perspectives in food-based studies exploiting multi-omics approaches

(2017) Ilario Ferrocino et al.   Current Opinion in Food Science

Genomic assessment in Lactobacillus plantarum links the butyrogenic pathway with glutamine metabolism

(2017) Cristian Botta et al.   Scientific Reports

Next-generation proteomics faces new challenges in environmental biotechnology

(2016) Jean Armengaud   CURRENT OPINION IN BIOTECHNOLOGY

Volatile profile of Spanish-style green table olives prepared from different cultivars grown at different locations

(2016) Amparo Cortés-Delgado et al.   FOOD RESEARCH INTERNATIONAL

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

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

Effect of partial substitution of sodium with potassium chloride in the fermenting brine on organoleptic characteristics and bioactive molecules occurrence in table olives debittered using Spanish and Castelvetrano methods

(2016) Roberto Ambra et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Technological Potential ofLactobacillusStrains Isolated from Fermented Green Olives:In VitroStudies with Emphasis on Oleuropein-Degrading Capability

(2016) Massimo Iorizzo et al.   TheScientificWorldJOURNAL

Technological Potential ofLactobacillusStrains Isolated from Fermented Green Olives:In VitroStudies with Emphasis on Oleuropein-Degrading Capability

(2016) Massimo Iorizzo et al.   Scientific World Journal

Metagenomics insights into food fermentations

(2016) Francesca De Filippis et al.   Microbial Biotechnology

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

(2016) Francisco Noé Arroyo-López et al.   PLoS One

Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate

(2016) Francesca De Filippis et al.   Scientific Reports

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

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

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

Characterization of potentially probiotic lactic acid bacteria isolated from olives: Evaluation of short chain fatty acids production and analysis of the extracellular proteome

(2015) Alessandro Pessione et al.   FOOD RESEARCH INTERNATIONAL

Zooming into food-associated microbial consortia: a ‘cultural’ evolution

(2015) Luca Cocolin et al.   Current Opinion in Food Science

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

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

(2014) Cristian Botta et al.   PLoS One

Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives

(2014) Gianluca Bleve et al.   Frontiers in Microbiology

Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea)

(2013) Angelina Sansone-Land et al.   FOOD CHEMISTRY

Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation

(2013) Ji Young Jung 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

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

Microbiota of table olive fermentations and criteria of selection for their use as starters

(2013) Dilek Heperkan   Frontiers in Microbiology

Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations

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

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

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

Application of starter cultures to table olive fermentation: an overview on the experimental studies

(2012) Aldo Corsetti et al.   Frontiers in Microbiology

Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches

(2012) Cristian Botta et al.   Frontiers in Microbiology

Microbial quality and yeast population dynamics in cracked green table olives’ fermentations

(2011) Maria Alves et al.   FOOD CONTROL

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

Annotated Genome Sequence of Lactobacillus pentosusMP-10, Which Has Probiotic Potential, from Naturally Fermented Alorena Green Table Olives

(2011) H. Abriouel et al.   JOURNAL OF BACTERIOLOGY

Changes in Volatile Compounds During Processing of Tunisian-Style Table Olives

(2011) Samia Dabbou et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

Yeast biodiversity from oleic ecosystems: Study of their biotechnological properties

(2010) Sheila Romo-Sánchez 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

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

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

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives

(2009) Albert Hurtado et al.   FOOD MICROBIOLOGY

Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures

(2009) J. Bautista-Gallego et al.   FOOD MICROBIOLOGY

Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria

(2009) Tayeb Idoui et al.   GRASAS Y ACEITES

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

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

EFFECT OF THE USE OF DIFFERENT LACTIC STARTERS ON THE MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF NATURALLY BLACK TABLE OLIVES OF GEMLIK CULTIVAR

(2009) A. KUMRAL et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Metabolomic analysis in food science: a review

(2009) Juan M. Cevallos-Cevallos et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

An Invitation to the Marriage of Metagenomics and Metabolomics

(2008) Peter J. Turnbaugh et al.   CELL

Microbiological characterization of table olives commercialized in Portugal in respect to safety aspects

(2008) Ana Paula Pereira et al.   FOOD AND CHEMICAL TOXICOLOGY

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

Detection of Large Numbers of Novel Sequences in the Metatranscriptomes of Complex Marine Microbial Communities

(2008) Jack A. Gilbert et al.   PLoS One

Microbial community gene expression in ocean surface waters

(2008) J. Frias-Lopez et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

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