ArticleFrontiers in microbiology2018
Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations.
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 21 papers.
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Who cites it
21 citing papers in PubMed, 55 citations in OpenAlex.
- Chemical and Quality Changes in Natural Green Manzanilla Olives: Impact of Preservation, Brine, and Storage.Journal of food science · 2026Article
- A sequential multi-strain inoculation approach for designing functional Sicilian table olives.Journal of the science of food and agriculture · 2026Article
- Health benefits of fermented olives, olive pomace and their polyphenols: a focus on the role of lactic acid bacteria.Frontiers in nutrition · 2024Review
- The Rising Role of Omics and Meta-Omics in Table Olive Research.Foods (Basel, Switzerland) · 2023Review
- Use of Different Nutrients to Improve the Fermentation Performances ofMicroorganisms · 2023Article
- Article
- A Preliminary Approach to Define the Microbiological Profile of Naturally FermentedFoods (Basel, Switzerland) · 2022Article
- Selection ofMicroorganisms · 2022Article
- Metagenetic and Volatilomic Approaches to Elucidate the Effect ofFrontiers in microbiology · 2021Article
- Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future.Frontiers in microbiology · 2021Review
- Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities ofMicroorganisms · 2020Article
- Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics.Food science & nutrition · 2020Article
- A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables.Microorganisms · 2020Review
- A Review on Adventitious Lactic Acid Bacteria from Table Olives.Foods (Basel, Switzerland) · 2020Review
- Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality.Foods (Basel, Switzerland) · 2020Review
- Table Olives More than a Fermented Food.Foods (Basel, Switzerland) · 2020Review
- Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation.Frontiers in microbiology · 2020Article
- Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation.Foods (Basel, Switzerland) · 2019Article
- Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives.Frontiers in microbiology · 2019Article
- Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms.Frontiers in microbiology · 2019Article
Corrections and comments
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Authors and funding
6 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nocellara Etnea is one of the main Sicilian cultivars traditionally used to produce both olive oil and naturally fermented table olives. In the present study, the effect of different salt concentrations on physico-chemical, microbiological, sensorial, and volatile organic compounds (VOCs) formation was evaluated in order to obtain functional Nocellara Etnea table olives. The experimental design consisted of 8 treatments as follow: fermentations at 4, 5, 6, and 8% of salt with (E1-E4 samples) and without (C1-C4 samples) the addition of starters. All the trials were carried out at room temperature (18 ± 2°C) and monitored for an overall period of 120 d. In addition, the persistence of the potential probiotic
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.