ReviewMicroorganisms2017
Table Olive Fermentation Using Starter Cultures with Multifunctional Potential.
Review in Microorganisms, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
40 citing papers in PubMed.
- Characterizing probiotic properties of the Saccharomyces cerevisiae ABO1 strain isolated from toddy palm nectar.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Characterization of NovelFoods (Basel, Switzerland) · 2026Article
- Use ofFoods (Basel, Switzerland) · 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
- Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review.Journal of the science of food and agriculture · 2025Review
- Enrichment of γ-aminobutyric acid (GABA) in a legume-based beverage through the fermentation byCurrent research in food science · 2025Article
- Elucidating the Mechanisms of Cell-to-Cell Crosstalk in Probiotics Co-culture: A Proteomics Study of Limosilactobacillus reuteri ZJ625 and Ligilactobacillus salivarius ZJ614.Probiotics and antimicrobial proteins · 2024Article
- Health benefits of fermented olives, olive pomace and their polyphenols: a focus on the role of lactic acid bacteria.Frontiers in nutrition · 2024Review
- Towards unlocking the biocontrol potential of Pichia kudriavzevii for plant fungal diseases: in vitro and in vivo assessments with candidate secreted protein prediction.BMC microbiology · 2023Article
- Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends.Foods (Basel, Switzerland) · 2023Review
- Beneficial Bacteria Isolated from Food in Relation to the Next Generation of Probiotics.Microorganisms · 2023Review
- Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv.Molecules (Basel, Switzerland) · 2023Article
- 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
- Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters.Foods (Basel, Switzerland) · 2022Article
- Study of Lactic Acid Bacteria Biodiversity in FermentedFoods (Basel, Switzerland) · 2022Article
- A Preliminary Approach to Define the Microbiological Profile of Naturally FermentedFoods (Basel, Switzerland) · 2022Article
- Foods of the Mediterranean diet: lacto-fermented food, the food pyramid and food combinations.Journal of preventive medicine and hygiene · 2022Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota of the olives depending on various intrinsic and extrinsic factors, leading to a spontaneous process and a final product of variable quality. The use of microorganisms previously isolated from olive fermentations and studied for their probiotic potential and technological characteristics as starter cultures may contribute to the reduction of spoilage risk resulting in a controlled fermentation process. This review focuses on the importance of the development and implementation of multifunctional starter cultures related to olives with desirable probiotic and technological characteristics for possible application on table olive fermentation with the main purpose being the production of a health promoting and sensory improved functional food.
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Registered trials
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