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

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

(2018) Cinzia Porru et al.   FOOD MICROBIOLOGY

Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives

(2017) Stamatoula Bonatsou et al.   FOOD MICROBIOLOGY

Exploration of genetic and phenotypic diversity within Saccharomyces uvarum for driving strain improvement in winemaking

(2016) Alexandra Verspohl et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

Enumeration and rapid identification of yeasts during extraction processes of extra virgin olive oil in Tuscany

(2016) Eleonora Mari et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions

(2016) Angela Capece 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

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

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

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

Biotechnological innovations for table olives

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

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

Effect of sulfur dioxide addition in wild yeast population dynamics and polyphenolic composition during spontaneous red wine fermentation from Vitis vinifera cultivar Agiorgitiko

(2014) Chryssanthi Pateraki et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

(GTG)5 MSP-PCR Fingerprinting as a Technique for Discrimination of Wine Associated Yeasts?

(2014) Mauricio Ramírez-Castrillón 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

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

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

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

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

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

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

Mediterranean diet pyramid today. Science and cultural updates

(2011) Anna Bach-Faig et al.   PUBLIC HEALTH NUTRITION

Redefinition of Aureobasidium pullulans and its varieties

(2010) P. Zalar et al.   STUDIES IN MYCOLOGY

Screening of yeast strains for phytase activity

(2009) Matilda Olstorpe et al.   FEMS YEAST RESEARCH

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

(2009) Albert Hurtado et al.   FOOD MICROBIOLOGY

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

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

Role of yeasts in table olive production

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