The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety,
functionality, sensory, and nutritional properties. The latter includes the presence of …

Fermentation processes have been used for centuries for food production and preservation.
Besides the contribution of fermentation to food quality, recently, scientific interest in the …

Lactic acid fermentation represents the easiest and the most suitable way for increasing the
daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and …

Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals
and vegetables. Europe and Asia have long and huge traditions in the manufacturing of …

Fermented plant-based foods and beverages constitute foods of high nutritional and
functional value with appreciated health beneficial effects. They represent a natural and …

Table olives are one of the main fermented vegetables in the world. Olives can be
processed as treated or natural. Both have to be fermented but treated green olives have to …

Table olives are one of the oldest vegetable fermented foods in the Mediterranean area.
Beside their economic impact, fermented table olives represent also an important healthy …

Table olives are a pickled food product obtained by a partial/total debittering and
subsequent fermentation of drupes. Their peculiar sensory properties have led to a their …

Abstract In this study, 16 Lactobacilli (LABs) isolated from the drupes of olive (Olea
europaea) oil varieties were identified as Lactiplantibacillus plantarum (seven isolates) …

This study aimed to utilize an “omics” approach to evaluate the ability of selected lactobacilli
and yeasts to improve the fermentation process of Bella di Cerignola table olives. Four types …