Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure
Food Microbiol. 2023 Aug;113:104250. doi: 10.1016/j.fm.2023.104250. Epub 2023 Mar 2.ABSTRACTTo turn table olives into appropriate carriers of beneficial bacteria and yeasts to consumers, it is essential to have reliable methods for analysing microorganisms in biofilms. This work validates the application of a non-destructive procedure to study the lactic acid bacteria and yeasts distribution in fruits during Spanish-style green table olive fermentations. Laboratory-scale fermentations were inoculated simultaneously with three Lactiplantibacillus pentosus strains (LPG1, 119, and 13B4) and two yeasts (Wickerhamomyces anomalu...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Elio L ópez-García Antonio Ben ítez-Cabello Noelia Vilches Antonio Garrido-Fern ández Virginia Mart ín-Arranz Francisco No é Arroyo-López Source Type: research
Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar)
Food Microbiol. 2023 Aug;113:104286. doi: 10.1016/j.fm.2023.104286. Epub 2023 Apr 12.ABSTRACTMicrobial community and volatilome of brines were monitored during the spontaneous fermentations of Spanish-style and Natural-style green table olives from Manzanilla cultivar. Fermentation of olives in the Spanish style was carried out by lactic acid bacteria (LAB) and yeasts, whereas halophilic Gram-negative bacteria and archaea, along with yeasts, drove the fermentation in the Natural style. Clear differences between the two olive fermentations regarding physicochemical and biochemical features were found. Lactobacillus, Pichia,...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Jos é Luis Ruiz-Barba Antonio Higinio S ánchez Antonio L ópez-López Amparo Cort és-Delgado Alfredo Monta ño Source Type: research
Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure
Food Microbiol. 2023 Aug;113:104250. doi: 10.1016/j.fm.2023.104250. Epub 2023 Mar 2.ABSTRACTTo turn table olives into appropriate carriers of beneficial bacteria and yeasts to consumers, it is essential to have reliable methods for analysing microorganisms in biofilms. This work validates the application of a non-destructive procedure to study the lactic acid bacteria and yeasts distribution in fruits during Spanish-style green table olive fermentations. Laboratory-scale fermentations were inoculated simultaneously with three Lactiplantibacillus pentosus strains (LPG1, 119, and 13B4) and two yeasts (Wickerhamomyces anomalu...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Elio L ópez-García Antonio Ben ítez-Cabello Noelia Vilches Antonio Garrido-Fern ández Virginia Mart ín-Arranz Francisco No é Arroyo-López Source Type: research
Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar)
Food Microbiol. 2023 Aug;113:104286. doi: 10.1016/j.fm.2023.104286. Epub 2023 Apr 12.ABSTRACTMicrobial community and volatilome of brines were monitored during the spontaneous fermentations of Spanish-style and Natural-style green table olives from Manzanilla cultivar. Fermentation of olives in the Spanish style was carried out by lactic acid bacteria (LAB) and yeasts, whereas halophilic Gram-negative bacteria and archaea, along with yeasts, drove the fermentation in the Natural style. Clear differences between the two olive fermentations regarding physicochemical and biochemical features were found. Lactobacillus, Pichia,...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Jos é Luis Ruiz-Barba Antonio Higinio S ánchez Antonio L ópez-López Amparo Cort és-Delgado Alfredo Monta ño Source Type: research
Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure
Food Microbiol. 2023 Aug;113:104250. doi: 10.1016/j.fm.2023.104250. Epub 2023 Mar 2.ABSTRACTTo turn table olives into appropriate carriers of beneficial bacteria and yeasts to consumers, it is essential to have reliable methods for analysing microorganisms in biofilms. This work validates the application of a non-destructive procedure to study the lactic acid bacteria and yeasts distribution in fruits during Spanish-style green table olive fermentations. Laboratory-scale fermentations were inoculated simultaneously with three Lactiplantibacillus pentosus strains (LPG1, 119, and 13B4) and two yeasts (Wickerhamomyces anomalu...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Elio L ópez-García Antonio Ben ítez-Cabello Noelia Vilches Antonio Garrido-Fern ández Virginia Mart ín-Arranz Francisco No é Arroyo-López Source Type: research
Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar)
Food Microbiol. 2023 Aug;113:104286. doi: 10.1016/j.fm.2023.104286. Epub 2023 Apr 12.ABSTRACTMicrobial community and volatilome of brines were monitored during the spontaneous fermentations of Spanish-style and Natural-style green table olives from Manzanilla cultivar. Fermentation of olives in the Spanish style was carried out by lactic acid bacteria (LAB) and yeasts, whereas halophilic Gram-negative bacteria and archaea, along with yeasts, drove the fermentation in the Natural style. Clear differences between the two olive fermentations regarding physicochemical and biochemical features were found. Lactobacillus, Pichia,...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Jos é Luis Ruiz-Barba Antonio Higinio S ánchez Antonio L ópez-López Amparo Cort és-Delgado Alfredo Monta ño Source Type: research
Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure
Food Microbiol. 2023 Aug;113:104250. doi: 10.1016/j.fm.2023.104250. Epub 2023 Mar 2.ABSTRACTTo turn table olives into appropriate carriers of beneficial bacteria and yeasts to consumers, it is essential to have reliable methods for analysing microorganisms in biofilms. This work validates the application of a non-destructive procedure to study the lactic acid bacteria and yeasts distribution in fruits during Spanish-style green table olive fermentations. Laboratory-scale fermentations were inoculated simultaneously with three Lactiplantibacillus pentosus strains (LPG1, 119, and 13B4) and two yeasts (Wickerhamomyces anomalu...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Elio L ópez-García Antonio Ben ítez-Cabello Noelia Vilches Antonio Garrido-Fern ández Virginia Mart ín-Arranz Francisco No é Arroyo-López Source Type: research
Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar)
Food Microbiol. 2023 Aug;113:104286. doi: 10.1016/j.fm.2023.104286. Epub 2023 Apr 12.ABSTRACTMicrobial community and volatilome of brines were monitored during the spontaneous fermentations of Spanish-style and Natural-style green table olives from Manzanilla cultivar. Fermentation of olives in the Spanish style was carried out by lactic acid bacteria (LAB) and yeasts, whereas halophilic Gram-negative bacteria and archaea, along with yeasts, drove the fermentation in the Natural style. Clear differences between the two olive fermentations regarding physicochemical and biochemical features were found. Lactobacillus, Pichia,...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Jos é Luis Ruiz-Barba Antonio Higinio S ánchez Antonio L ópez-López Amparo Cort és-Delgado Alfredo Monta ño Source Type: research
Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure
Food Microbiol. 2023 Aug;113:104250. doi: 10.1016/j.fm.2023.104250. Epub 2023 Mar 2.ABSTRACTTo turn table olives into appropriate carriers of beneficial bacteria and yeasts to consumers, it is essential to have reliable methods for analysing microorganisms in biofilms. This work validates the application of a non-destructive procedure to study the lactic acid bacteria and yeasts distribution in fruits during Spanish-style green table olive fermentations. Laboratory-scale fermentations were inoculated simultaneously with three Lactiplantibacillus pentosus strains (LPG1, 119, and 13B4) and two yeasts (Wickerhamomyces anomalu...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Elio L ópez-García Antonio Ben ítez-Cabello Noelia Vilches Antonio Garrido-Fern ández Virginia Mart ín-Arranz Francisco No é Arroyo-López Source Type: research
Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar)
Food Microbiol. 2023 Aug;113:104286. doi: 10.1016/j.fm.2023.104286. Epub 2023 Apr 12.ABSTRACTMicrobial community and volatilome of brines were monitored during the spontaneous fermentations of Spanish-style and Natural-style green table olives from Manzanilla cultivar. Fermentation of olives in the Spanish style was carried out by lactic acid bacteria (LAB) and yeasts, whereas halophilic Gram-negative bacteria and archaea, along with yeasts, drove the fermentation in the Natural style. Clear differences between the two olive fermentations regarding physicochemical and biochemical features were found. Lactobacillus, Pichia,...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Jos é Luis Ruiz-Barba Antonio Higinio S ánchez Antonio L ópez-López Amparo Cort és-Delgado Alfredo Monta ño Source Type: research
Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure
Food Microbiol. 2023 Aug;113:104250. doi: 10.1016/j.fm.2023.104250. Epub 2023 Mar 2.ABSTRACTTo turn table olives into appropriate carriers of beneficial bacteria and yeasts to consumers, it is essential to have reliable methods for analysing microorganisms in biofilms. This work validates the application of a non-destructive procedure to study the lactic acid bacteria and yeasts distribution in fruits during Spanish-style green table olive fermentations. Laboratory-scale fermentations were inoculated simultaneously with three Lactiplantibacillus pentosus strains (LPG1, 119, and 13B4) and two yeasts (Wickerhamomyces anomalu...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Elio L ópez-García Antonio Ben ítez-Cabello Noelia Vilches Antonio Garrido-Fern ández Virginia Mart ín-Arranz Francisco No é Arroyo-López Source Type: research
Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar)
Food Microbiol. 2023 Aug;113:104286. doi: 10.1016/j.fm.2023.104286. Epub 2023 Apr 12.ABSTRACTMicrobial community and volatilome of brines were monitored during the spontaneous fermentations of Spanish-style and Natural-style green table olives from Manzanilla cultivar. Fermentation of olives in the Spanish style was carried out by lactic acid bacteria (LAB) and yeasts, whereas halophilic Gram-negative bacteria and archaea, along with yeasts, drove the fermentation in the Natural style. Clear differences between the two olive fermentations regarding physicochemical and biochemical features were found. Lactobacillus, Pichia,...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Jos é Luis Ruiz-Barba Antonio Higinio S ánchez Antonio L ópez-López Amparo Cort és-Delgado Alfredo Monta ño Source Type: research
Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure
Food Microbiol. 2023 Aug;113:104250. doi: 10.1016/j.fm.2023.104250. Epub 2023 Mar 2.ABSTRACTTo turn table olives into appropriate carriers of beneficial bacteria and yeasts to consumers, it is essential to have reliable methods for analysing microorganisms in biofilms. This work validates the application of a non-destructive procedure to study the lactic acid bacteria and yeasts distribution in fruits during Spanish-style green table olive fermentations. Laboratory-scale fermentations were inoculated simultaneously with three Lactiplantibacillus pentosus strains (LPG1, 119, and 13B4) and two yeasts (Wickerhamomyces anomalu...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Elio L ópez-García Antonio Ben ítez-Cabello Noelia Vilches Antonio Garrido-Fern ández Virginia Mart ín-Arranz Francisco No é Arroyo-López Source Type: research
Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar)
Food Microbiol. 2023 Aug;113:104286. doi: 10.1016/j.fm.2023.104286. Epub 2023 Apr 12.ABSTRACTMicrobial community and volatilome of brines were monitored during the spontaneous fermentations of Spanish-style and Natural-style green table olives from Manzanilla cultivar. Fermentation of olives in the Spanish style was carried out by lactic acid bacteria (LAB) and yeasts, whereas halophilic Gram-negative bacteria and archaea, along with yeasts, drove the fermentation in the Natural style. Clear differences between the two olive fermentations regarding physicochemical and biochemical features were found. Lactobacillus, Pichia,...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Jos é Luis Ruiz-Barba Antonio Higinio S ánchez Antonio L ópez-López Amparo Cort és-Delgado Alfredo Monta ño Source Type: research
Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure
Food Microbiol. 2023 Aug;113:104250. doi: 10.1016/j.fm.2023.104250. Epub 2023 Mar 2.ABSTRACTTo turn table olives into appropriate carriers of beneficial bacteria and yeasts to consumers, it is essential to have reliable methods for analysing microorganisms in biofilms. This work validates the application of a non-destructive procedure to study the lactic acid bacteria and yeasts distribution in fruits during Spanish-style green table olive fermentations. Laboratory-scale fermentations were inoculated simultaneously with three Lactiplantibacillus pentosus strains (LPG1, 119, and 13B4) and two yeasts (Wickerhamomyces anomalu...
Source: Food Microbiology - April 25, 2023 Category: Food Science Authors: Elio L ópez-García Antonio Ben ítez-Cabello Noelia Vilches Antonio Garrido-Fern ández Virginia Mart ín-Arranz Francisco No é Arroyo-López Source Type: research
