ReviewFoods (Basel, Switzerland)2020
A Review on Adventitious Lactic Acid Bacteria from Table Olives.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 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.
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Who cites it
19 citing papers in PubMed.
- Use ofFoods (Basel, Switzerland) · 2026Article
- Polyphasic Characterisation of Microbiota Associated with Sant'Agostino Table Olives Flavoured withFoods (Basel, Switzerland) · 2025Article
- The Natural Fermentation of Greek Tsounati Olives: Microbiome Analysis.Foods (Basel, Switzerland) · 2025Article
- Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications.Nutrients · 2025Review
- Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review.Journal of the science of food and agriculture · 2025Review
- Isolation and Characterization of Enterocin-ProducingFoods (Basel, Switzerland) · 2025Article
- Bacteriocin and Antioxidant Production, a Beneficial Properties of Lactic Acid Bacteria Isolated from Fermented Vegetables of Northwest Bulgaria.Probiotics and antimicrobial proteins · 2025Article
- Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization.Foods (Basel, Switzerland) · 2025Article
- The Rising Role of Omics and Meta-Omics in Table Olive Research.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
- Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv.Molecules (Basel, Switzerland) · 2023Article
- Use of Different Nutrients to Improve the Fermentation Performances ofMicroorganisms · 2023Article
- In Silico Evidence of the Multifunctional Features ofFoods (Basel, Switzerland) · 2023Article
- Article
- 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
- Lactic Acid Bacteria-Ensuring a Safe, Healthy Food Supply for Humankind since the Dawn of Our Civilization.Foods (Basel, Switzerland) · 2022Article
- Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health.Foods (Basel, Switzerland) · 2021Review
- Evaluation of Semi-Solid-State Fermentation ofFoods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Spontaneous fermentation constitutes the basis of the chief natural method of processing of table olives, where autochthonous strains of lactic acid bacteria (LAB) play a dominant role. A thorough literature search has unfolded 197 reports worldwide, published in the last two decades, that indicate an increasing interest in table olive-borne LAB, especially in Mediterranean countries. This review attempted to extract extra information from such a large body of work, namely, in terms of correlations between LAB strains isolated, manufacture processes, olive types, and geographical regions. Spain produces mostly green olives by Spanish-style treatment, whereas Italy and Greece produce mainly green and black olives, respectively, by both natural and Spanish-style. More than 40 species belonging to nine genera of LAB have been described; the genus most often cited is
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Registered trials
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