منابع مشابه
Pure culture fermentation of green olives.
The method previously developed by us for the pure-culture fermentation of brined cucumbers and other vegetables has been applied successfully to Manzanillo variety olives. Field-run grade fruit was processed first by conventional procedures to remove most of the bitterness. Then the relative abilities of Lactobacillus plantarum, L. brevis, Pediococcus cerevisiae, and Leuconostoc mesenteroides ...
متن کاملBotulism and Preserved Green Olives
and 120 participants (89%) reported a variety of gastrointestinal symptoms, including epigastric pain. Persons with active infection were no more likely to report epigastric pain (75 [78%] of 97) than persons without infections (30 [79%] of 38). One participant reported gastric cancer and was H. pylori–positive. Seven participants reported a family history of gastric cancer; all were H. pylori–...
متن کاملOlives and Bone: A Green Osteoporosis Prevention Option
Skeletal degeneration due to aging, also known as osteoporosis, is a major health problem worldwide. Certain dietary components confer protection to our skeletal system against osteoporosis. Consumption of olives, olive oil and olive polyphenols has been shown to improve bone health. This review aims to summarize the current evidence from cellular, animal and human studies on the skeletal prote...
متن کاملChlorophyll Degradation in Green Tissues: Olives, Cabbage and Pickles
The chlorophylls are the main pigments in green plants, algae and other photosynthetic microorganisms. They belong to a class of pyrrole ring compounds known as porphins. Derivatives of porphins are called porphyrins. Phorbin, a porphyrin formed by the addition of another ring structure, serves as the basis for all chlorophyll molecules (Fig. 2.1). Different types of chlorophyll may arise depen...
متن کاملIdentificationtion of Phenolic Compounds in Table Olives and Samples of Brines during Table Olives Fermentation: Biological and Antimicrobial Activity
Table olives are one of the most important traditional fermented vegetables in Southern European (Italy, Greece and Spain) countries. In the Greek-style production system, the fruits are placed directly into the brine, thus allowing the natural fermentation to take place. The spontaneous fermentations, that can last 8–12 months, are driven by mixed populations of microorganisms, mainly the epip...
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ژورنال
عنوان ژورنال: Applied Microbiology
سال: 1966
ISSN: 0003-6919
DOI: 10.1128/am.14.6.1027-1041.1966