Related references
Note: Only part of the references are listed.Exploitation of vegetables and fruits through lactic acid fermentation
Raffaella Di Cagno et al.
FOOD MICROBIOLOGY (2013)
Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives
Agapi I. Doulgeraki et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Lactic acid bacteria and yeast heterogeneity during aerobic and modified atmosphere packaging storage of natural black Conservolea olives in polyethylene pouches
Agapi I. Doulgeraki et al.
FOOD CONTROL (2012)
Lactic acid bacteria from fermented table olives
Albert Hurtado et al.
FOOD MICROBIOLOGY (2012)
Yeasts in table olive processing: Desirable or spoilage microorganisms?
F. N. Arroyo-Lopez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Food fermentations: Microorganisms with technological beneficial use
Francois Bourdichon et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Characterization of Lactobacillus isolates from fermented olives and their bacteriocin gene profiles
Albert Hurtado et al.
FOOD MICROBIOLOGY (2011)
Expression of Lactobacillus pentosus B96 bacteriocin genes under saline stress
Albert Hurtado et al.
FOOD MICROBIOLOGY (2011)
Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions
Agapi I. Doulgeraki et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Genetic analysis of the plantaricin EFI locus of Lactobacillus plantarum PCS20 reveals an unusual plantaricin E gene sequence as a result of mutation
Gyu-Sung Cho et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions
A. A. Nisiotou et al.
JOURNAL OF APPLIED MICROBIOLOGY (2010)
An overview of the mosaic bacteriocin pln loci from Lactobacillus plantarum
Dzung B. Diep et al.
PEPTIDES (2009)
Bacteriocin-producing Lactobacillus strains isolated from poto poto, a Congolese fermented maize product, and genetic fingerprinting of their plantaricin operons
Nabil Ben Omar et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Spatial and temporal expression of Lactobacillus plantarum genes in the gastrointestinal tracts of mice
Maria L. Marco et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)
Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations
Danilo Ercolini et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Production of antimicrobial substances by bacteria isolated from fermented table olives
Ana Rubia-Soria et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2006)
Effect of medium components on bacteriocin production by Lactobacillus plantarum strains ST23LD and ST341LD, isolated from spoiled olive brine
SD Todorov et al.
MICROBIOLOGICAL RESEARCH (2006)
Growth phase-dependent expression of the Pseudomonas putida KT2440 transcriptional machinery analysed with a genome-wide DNA microarray
L Yuste et al.
ENVIRONMENTAL MICROBIOLOGY (2006)
Bacteriocin production by Lactobacillus pentosus B96 can be expressed as a function of temperature and NaCl concentration
A Delgado et al.
FOOD MICROBIOLOGY (2005)
Determination of an internal control to apply reverse transcription quantitative PCR to study stress response in the lactic acid bacterium Oenococcus oeni
N Desroche et al.
JOURNAL OF MICROBIOLOGICAL METHODS (2005)
Induction of plantaricin production in Lactobacillus plantarum NC8 after coculture with specific gram-positive bacteria is mediated by an autoinduction mechanism
A Maldonado et al.
JOURNAL OF BACTERIOLOGY (2004)
Genetic characterization of the bile salt response in Lactobacillus plantarum and analysis of responsive promoters in vitro and in situ in the gastrointestinal tract
PA Bron et al.
JOURNAL OF BACTERIOLOGY (2004)
Lactobacillus casei, dominant species in naturally fermented Sicilian green olives
CL Randazzo et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats:: culture isolation, bacteriocin identification, and meat application experiments
BB Budde et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Commercial bacterial starter cultures for fermented foods of the future
EB Hansen
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
The locus responsible for production of plantaricin S, a class IIb bacteriocin produced by Lactobacillus plantarum LPCO10, is widely distributed among wild-type Lact. plantarum strains isolated from olive fermentations
A Maldonado et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
Analysis of relative gene expression data using real-time quantitative PCR and the 2-ΔΔCT method
KJ Livak et al.
METHODS (2001)