Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives-Reference-Cited by-同舟云学术

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Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives

Published:2012-12 Issue:2 Volume:32 Page:308-316
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Abriouel Hikmate,Benomar Nabil,Cobo Antonio,Caballero Natacha,Fernández Fuentes Miguel Ángel,Pérez-Pulido Rubén,Gálvez Antonio

Funder

BIOÁNDALUS 08/18/L4.3

Instituto Andaluz de Biotecnología, Junta de Andalucía

University of Jaén

Campus de Excelencia Internacional CeiA3

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference57 articles.

1. Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives;Abriouel;Int. J. Food Microbiol.,2011

2. Annotated genome sequence of Lactobacillus pentosus MP-10 with probiotic potential from naturally-fermented Alorena green table olives;Abriouel;J. Bacteriol.,2011

3. A novel staining method for detecting phytase activity;Bae;J. Microbiol. Methods,1999

4. Functional and safety aspects of enterococci isolated from different Spanish foods;Ben Omar;Syst. Appl. Microbiol.,2004

5. Fermentation of Turkish olives with traditional and aerated systems;Borcakli,1993

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