ArticleFrontiers in microbiology2018
Article in Frontiers in microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 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
32 citing papers in PubMed.
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- Isolation and Characterization of Lactic Acid Bacteria from an Italian Traditional Raw Milk Cheese: Probiotic Properties and Technological Performance of Selected Strains.Microorganisms · 2025Article
- Safety evaluation ofCurrent research in food science · 2025Article
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- Effects of Phenolic Compounds on Biofilm Formation by Table Olive-Related Microorganisms.Food science & nutrition · 2024Article
- Health benefits of fermented olives, olive pomace and their polyphenols: a focus on the role of lactic acid bacteria.Frontiers in nutrition · 2024Review
- In Vitro Probiotic Properties and In Vivo Anti-Ageing Effects ofMicroorganisms · 2023Article
- Chemical Composition and Biological Activities of Essential Oils fromPlants (Basel, Switzerland) · 2023Article
- Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter ofFoods (Basel, Switzerland) · 2022Review
- Study of Lactic Acid Bacteria Biodiversity in FermentedFoods (Basel, Switzerland) · 2022Article
- Strategies for the Identification and Assessment of Bacterial Strains with Specific Probiotic Traits.Microorganisms · 2022Review
- Antihypertensive effects of abalone viscera fermented withFood chemistry: X · 2022Article
- Whole-genome sequence analysis for evaluating the safety and probiotic potential ofFrontiers in microbiology · 2022Article
- Current Perspectives on Gastrointestinal Models to Assess Probiotic-Pathogen Interactions.Frontiers in microbiology · 2022Review
- Article
- 2-hydroxyisobutyric acid (2-HIBA) modulates ageing and fat deposition inFrontiers in molecular biosciences · 2022Article
- Fermented table olives from Cyprus: Microbiota profile of three varieties from different regions through metabarcoding sequencing.Frontiers in microbiology · 2022Article
- Article
- New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Table olives are increasingly recognized as a vehicle as well as a source of probiotic bacteria, especially those fermented with traditional procedures based on the activity of indigenous microbial consortia, originating from local environments. In the present study, we report characterization at the species level of 49 Lactic Acid Bacteria (LAB) strains deriving from Nocellara del Belice table olives fermented with the Spanish or Castelvetrano methods, recently isolated in our previous work. Ribosomal 16S DNA analysis allowed identification of 4
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Registered trials
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