ArticleFrontiers in microbiology2012
Application of starter cultures to table olive fermentation: an overview on the experimental studies.
Article in Frontiers in microbiology, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
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Who cites it
33 citing papers in PubMed.
- Use ofFoods (Basel, Switzerland) · 2026Article
- A sequential multi-strain inoculation approach for designing functional Sicilian table olives.Journal of the science of food and agriculture · 2026Article
- EvaluatingFrontiers in microbiology · 2026Article
- Efficacy of a Native Microbial Starter in Promoting Table Olive Fermentation: An Industrial-Scale Trial at Controlled and Ambient Temperature.Foods (Basel, Switzerland) · 2025Article
- Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review.Journal of the science of food and agriculture · 2025Review
- β-Glucosidase Activity ofFoods (Basel, Switzerland) · 2025Review
- Enrichment of γ-aminobutyric acid (GABA) in a legume-based beverage through the fermentation byCurrent research in food science · 2025Article
- Health benefits of fermented olives, olive pomace and their polyphenols: a focus on the role of lactic acid bacteria.Frontiers in nutrition · 2024Review
- Microbial and Biochemical Profile of Different Types of Greek Table Olives.Foods (Basel, Switzerland) · 2023Article
- Use of Different Nutrients to Improve the Fermentation Performances ofMicroorganisms · 2023Article
- Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain ofFoods (Basel, Switzerland) · 2023Article
- Isolation and Characterization ofBioMed research international · 2023Article
- Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters.Foods (Basel, Switzerland) · 2022Article
- Selection ofMicroorganisms · 2022Article
- Review
- Metagenetic and Volatilomic Approaches to Elucidate the Effect ofFrontiers in microbiology · 2021Article
- Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities ofMicroorganisms · 2020Article
- A Review on Adventitious Lactic Acid Bacteria from Table Olives.Foods (Basel, Switzerland) · 2020Review
- Table Olives More than a Fermented Food.Foods (Basel, Switzerland) · 2020Review
- Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Table olives are one of the oldest fermented foods and are considered as an important component of the Mediterranean diet, since their richness in monounsaturated fats (primarily oleic acid) and phenolic compounds may function as antioxidants in the human body; in the Western world they represent one of the most popular fermented vegetables but, despite its economic significance, table olive fermentation is still craft-based and empirical. In particular, such a type of fermentation results from the competitive activities among indigenous, contaminating microorganisms, the microbial balance depending on several intrinsic (pH, water activity, diffusion of nutrients from the drupe, and level of anti-microbial compounds) and extrinsic (temperature, oxygen availability, and salt concentration) factors. At present, to reduce the risk of spoilage and to achieve a more predictable process there is an increasing interest in developing starter cultures for table olives fermentation. Anyway, the application of starter cultures in the field of table olives is quite far from reaching the diffusion as it has in other sectors of food industry (e.g., dairy products and alcoholic beverages). This review focuses on experimental researches devoted to studying starter cultures for possible application to table olive fermentation both at artisan and industrial level.
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