Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations-Reference-Cited by-同舟云学术

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

Published:2012-12 Issue:2 Volume:32 Page:295-301
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Arroyo-López F.N.,Bautista-Gallego J.,Domínguez-Manzano J.,Romero-Gil V.,Rodriguez-Gómez F.,García-García P.,Garrido-Fernández A.,Jiménez-Díaz R.

Funder

EU's Seventh Framework Programme

Spanish Government

ERDF

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference30 articles.

1. Mixed species biofilms of Candida albicans and Staphylococcus epidermidis;Adam;Journal of Medical Microbiology,2002

2. Use of molecular methods for the identification of yeast associated with table olives;Arroyo-López;Food Microbiology,2006

3. Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomyces cerevisiae strains;Arroyo-López;Journal of Industrial Microbiology and Biotechnology,2009

4. Individual effects of sodium, potassium, calcium, and magnesium chloride salts on Lactobacillus pentosus and Saccharomyces cerevisiae growth;Bautista-Gallego;Journal of Food Protection,2008

5. Microbial biofilms;Beer;Prokaryotes,2006

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1. Comparative study of Spanish-style and natural cv. Chalkidiki green olives throughout industrial-scale spontaneous fermentation and 12-month storage: safety, nutritional and quality aspects;Food Research International;2024-09

2. Important properties of lactic acid bacteria and their role in industry;Microbial Essentialism;2024

3. LP309 a new strain of Lactiplantibacillus pentosus that improves the lactic fermentation of Spanish‐style table olives;Journal of Food Science;2023-10-23

4. Understanding the transcriptomic response of Lactiplantibacillus pentosus LPG1 during Spanish-style green table olive fermentations;Frontiers in Microbiology;2023-09-22

5. Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure;Food Microbiology;2023-08

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