Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey

Yeasts vectored by migratory birds collected in the Mediterranean island of Ustica and description ofPhaffomyces usticensisf.a. sp. nov., a new species related to the cactus ecoclade

(2014) Nicola Francesca et al.   FEMS YEAST RESEARCH

Influence of Yeasts on the Oil Quality Indexes of Table Olives

(2013) Francisco Rodríguez-Gómez 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

Evaluating the individual effects of temperature and salt on table olive related microorganisms

(2012) V. Romero-Gil 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

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

(2012) Aldo Corsetti et al.   Frontiers in Microbiology

Development and application of a real-time PCR-based assay to enumerate total yeasts and Pichia anomala, Pichia guillermondii and Pichia kluyveri in fermented table olives

(2011) Rosanna Tofalo et al.   FOOD CONTROL

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

(2011) Maria Alves et al.   FOOD CONTROL

A study on the implications of NaCl reduction in the fermentation profile of Conservolea natural black olives

(2011) E.Z. Panagou et al.   FOOD MICROBIOLOGY

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

(2011) Luca Settanni et al.   FOOD MICROBIOLOGY

Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation

(2011) Maria Aponte et al.   FOOD MICROBIOLOGY

Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly

(2011) Serena Muccilli et al.   INTERNATIONAL JOURNAL OF 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

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

Past, present and future research directions with Pichia anomala

(2010) Volkmar Passoth et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Yeast biodiversity from oleic ecosystems: Study of their biotechnological properties

(2010) Sheila Romo-Sánchez et al.   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

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

Effect of chloride salt mixtures on selected attributes and mineral content of fermented cracked Aloreña olives

(2010) J. Bautista-Gallego et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Beneficial Effects of Probiotic and Food Borne Yeasts on Human Health

(2010) Saloomeh Moslehi-Jenabian et al.   Nutrients

Screening of yeast strains for phytase activity

(2009) Matilda Olstorpe et al.   FEMS YEAST RESEARCH

Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses

(2009) Maria Aponte et al.   FOOD MICROBIOLOGY

Technological and spoiling characteristics of the yeast microflora isolated from Bella Di Cerignola table olives

(2009) Antonio Bevilacqua et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

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