ArticleFrontiers in microbiology2013
Microbiota of table olive fermentations and criteria of selection for their use as starters.
Article in Frontiers in microbiology, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers.
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Who cites it
40 citing papers in PubMed.
- Unlocking the Functional Potential ofBiomolecules · 2026Article
- EvaluatingFrontiers in microbiology · 2026Article
- The Natural Fermentation of Greek Tsounati Olives: Microbiome Analysis.Foods (Basel, Switzerland) · 2025Article
- Efficacy of a Native Microbial Starter in Promoting Table Olive Fermentation: An Industrial-Scale Trial at Controlled and Ambient Temperature.Foods (Basel, Switzerland) · 2025Article
- Article
- Candida boidinii isolates from olive curation water: a promising platform for methanol-based biomanufacturing.AMB Express · 2024Article
- A New Natural Processing System Based on Slight Carbon Dioxide Pressure for Producing Black Table Olives with Low Salt Content.Foods (Basel, Switzerland) · 2023Article
- The Rising Role of Omics and Meta-Omics in Table Olive Research.Foods (Basel, Switzerland) · 2023Review
- Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends.Foods (Basel, Switzerland) · 2023Review
- Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars.Foods (Basel, Switzerland) · 2023Article
- Effects of Different Probiotics on the Volatile Components of Fermented Coffee Were Analyzed Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2023Article
- Microbial and Biochemical Profile of Different Types of Greek Table Olives.Foods (Basel, Switzerland) · 2023Article
- Isolation and Characterization ofBioMed research international · 2023Article
- Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites.Current research in food science · 2023Review
- Use of Slightly Pressurized Carbon Dioxide to Enhance the Antimicrobial Properties of Brines in Naturally Processed Black Table Olives.Microorganisms · 2022Article
- A Preliminary Approach to Define the Microbiological Profile of Naturally FermentedFoods (Basel, Switzerland) · 2022Article
- Fermented table olives from Cyprus: Microbiota profile of three varieties from different regions through metabarcoding sequencing.Frontiers in microbiology · 2022Article
- Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods.Frontiers in nutrition · 2022Review
- Early production of table olives at a mid-7th millennium BP submerged site off the Carmel coast (Israel).Scientific reports · 2021Article
- Microbiota profiling and screening of the lipase active halotolerant yeasts of the olive brine.World journal of microbiology & biotechnology · 2021Article
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Authors and funding
1 author.
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No grant is acknowledged in the PubMed record.
Abstract
Fermentation is one of the oldest methods for preserving of olives applied worldwide for thousands of years. However, olive processing is a speculative area where whether olives are fermented products or pickled products produced by organic acids and salt. Although lactobacilli and yeasts play a major role in the process, literature survey indicates that lactobacilli are less relevant at least in some types of natural green olives during fermentation. There have been significant advances recently in understanding the process to produce olives, especially the role of lactic acid bacteria and yeasts including biofilm formation on olive surfaces by these organisms. The purpose of this paper is to review the latest developments regarding the microbiota of olives on the basis of olive types, their role on the fermentation process, the interaction between both group of microorganisms and the olive surface, the possibility to use starter cultures and the criteria to select appropriate cultures.
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