Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives
Author:
Funder
EU
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
1. Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Alorena green table olives;Abriouel;International Journal of Food Microbiology,2011
2. Reducing the bloater spoilage incidence in fermented green olives during storage;Asehraou;Grasas y Aceites,2002
3. Microbial diversity in Tunisian olive fermentation brine as evaluated by small subunit rRNA-single strand conformation polymorphism analysis;Chamkha;International Journal of Food Microbiology,2008
4. Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods;Cocolin;Applied and Environmental Microbiology,2004
5. Probiotic table olives: microbial populations adhering on olives surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant;De Bellis;International Journal of Food Microbiology,2010
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1. Inoculated fermentation of cv. Conservolea natural black olives with multifunctional starter cultures in reduced‐sodium brines;International Journal of Food Science & Technology;2024-04-22
2. Isolation and in vitro screening of the probiotic potential of microorganisms from fermented food products;Frontiers in Industrial Microbiology;2023-09-20
3. Isolation and Characterization of Lactobacillus crispatus, Lactococcus lactis, and Carnobacterium divergens as Potential Probiotic Bacteria from Fermented Black and Green Olives (Olea europaea): An Exploratory Study;BioMed Research International;2023-04-26
4. Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv. Cobrançosa;Molecules;2023-04-07
5. Microbial and Biochemical Profile of Different Types of Greek Table Olives;Foods;2023-04-04
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