Chemical changes of potential probiotic Lactiplantibacillus plantarum and Lactobacillus pentosus starter cultures in natural Gemlik type black olive fermentation-Reference-Cited by-同舟云学术

Chemical changes of potential probiotic Lactiplantibacillus plantarum and Lactobacillus pentosus starter cultures in natural Gemlik type black olive fermentation

Published:2024-02 Issue: Volume:434 Page:137472
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Alan Yusuf^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Determination of molecular identification and plasmid content of Lactobacillus pentosus and Lactobacillus paraplantarum strains of pickle from natural;Alan,2015

2. Culture fermentation of Lactobacillus in traditional pickled gherkins: Microbial development, chemical, biogenic amine and metabolite analysis;Alan;Journal of Food Science and Technology,2019

3. Biogenic amine and fermentation metabolite production assessments of Lactobacillus plantarum isolates for naturally fermented pickles;Alan;LWT-Food Science and Technology,2018

4. Performance of two potential probiotic lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives;Argyri;International Journal of Food Microbiology,2014

5. Fermentative decolorization of olive mill wastewater by Lactobacillus Plantarum;Ayed;Process Biochemistry,2003

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1. Bioactive compounds, volatile compounds, rheological properties and bacteriostatic activities of fig juices with oligosaccharides supplementation fermented by Lactiplantibacillus plantarum;Food Bioscience;2024-10

2. Anti-fungal effects of lactic acid bacteria from pickles on the growth and sterigmatocystin production of Aspergillus versicolor;International Journal of Food Microbiology;2024-09

3. Fermentation of enzymatical feijoa fruit juice by probiotic bacteria: nutritional composition, bioactive phenolics, and antioxidant activities;Journal of Food Measurement and Characterization;2024-08-23

4. Impact of lactic acid bacteria starter inoculation on the Physico-chemical, microbiological, volatiles and sensory properties of natural black Gemlik (Olea europaea L., cv.) table olives;Food Bioscience;2024-08