Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives-Reference-Cited by-同舟云学术

Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives

Published:2019-02-08 Issue: Volume:10 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Pino Alessandra,Vaccalluzzo Amanda,Solieri Lisa,Romeo Flora V.,Todaro Aldo,Caggia Cinzia,Arroyo-López Francisco Noé,Bautista-Gallego Joaquin,Randazzo Cinzia L.

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference62 articles.

1. Antioxidant, antiproliferative, and pro-apoptotic capacities of pentacyclic triterpenes found in the skin of olives on MCF-7 human breast cancer cells and their effects on DNA damage;Allouche;J. Agric. Food Chem,2011

2. Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations;Arroyo-López;Food Microbiol

3. Improvement of the storage process for cracked table olives;Arroyo-López;J. Food Eng,2008

4. Potential benefits of the application of yeast starters in table olive processing;Arroyo-López;Front. Microbiol

5. Yeasts in table olive processing: desirable or spoilage microorganisms?;Arroyo-López;Int. J. Food Microbiol

Cited by 41 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enzymatic activities of Lactiplantibacillus plantarum: Technological and functional role in food processing and human nutrition;Food Bioscience;2024-10

2. Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini‐review;Journal of the Science of Food and Agriculture;2024-09-09

3. Effects of community ecological network construction on physicochemical, microbial, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processes;Food Microbiology;2024-09

4. Starter Cultures for the Production of Fermented Table Olives: Current Status and Future Perspectives;Fermentation;2024-07-12

5. Consumers’ Attitudes towards Differentiated Agricultural Products: The Case of Reduced-Salt Green Table Olives;Sustainability;2024-03-13