Biotechnological activities from yeasts isolated from olive oil mills

No abstract is available for this paper.

• Publication year

  2015

• Venue

  European Food Research and Technology

• Publication date

  2015-02-01

• Fields of study

  Biology, Environmental Science

• Identifiers
  DOI 10.1007/s00217-014-2335-4
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storage.

  2013cited by this paper
• Yeast biota associated to naturally fermented table olives from different Italian cultivars.

  2013cited by this paper
• Biocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham

  2012cited by this paper
• Postharvest Biocontrol – New Concepts and Application

  2012cited by this paper
• Candida adriatica sp. nov. and Candida molendinolei sp. nov., two yeast species isolated from olive oil and its by-products.

  2012influential reference
• An alkaline β-glucosidase isolated from an olive brine strain of Wickerhamomyces anomalus.

  2011cited by this paper
• Sequential application of NaHCO3, CaCl2 and Candida oleophila (isolate 13L) affects significantly Penicillum expansum growth and the infection degree in apples.

  2011cited by this paper
• Evaluation of fungal and yeast diversity in Slovakian wine-related microbial communities

  2010cited by this paper
• Influences of preharvest spraying Cryptococcus laurentii combined with postharvest chitosan coating on postharvest diseases and quality of table grapes in storage

  2010cited by this paper
• Integrated control of crown rot of banana with Candida oleophila strain O, calcium chloride and modified atmosphere packaging

  2010cited by this paper
• Synergic interactions between 2-deoxy-D-glucose and Candida saitoana enhances citrus green mould control.

  2010cited by this paper
• Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing.

  2010influential reference
• Yeast biodiversity from oleic ecosystems: study of their biotechnological properties.

  2010cited by this paper
• Yeasts isolated from olive mill wastewaters from southern Italy: technological characterization and potential use for phenol removal

  2010cited by this paper
• Biological treatment of olive mill wastewater by non-conventional yeasts.

  2009cited by this paper
• Polygalacturonase secreted by yeasts from Brazilian semi-arid environments

  2009cited by this paper
• Assessment of olive-mill wastewater as a growth medium for lipase production by Candida cylindracea in bench-top reactor.

  2009cited by this paper
• Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.

  2008cited by this paper
• Role of yeasts in table olive production.

  2008cited by this paper
• Hypolipidimic and antioxidant activities of oleuropein and its hydrolysis derivative-rich extracts from Chemlali olive leaves.

  2008cited by this paper
• Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils

  2008cited by this paper
• Improvement of olive oil phenolics content by means of enzyme formulations : Effect of different enzyme activities and levels

  2008cited by this paper
• Stabilization of different alcohol oxidases via immobilization and post immobilization techniques

  2007cited by this paper
• Biological Control: A Global Perspective

  2007cited by this paper
• Synergistic effect of chitosan and Cryptococcus laurentii on inhibition of Penicillium expansum infections.

  2007cited by this paper
• Identification and characterization of yeast isolated from the elaboration of seasoned green table olives.

  2007cited by this paper
• 29 Postharvest Biocontrol: New Concepts and Applications

  2007cited by this paper
• β-Glucosidase activity in wine yeasts: Application in enology

  2007cited by this paper
• Evaluation of different immobilization strategies to prepare an industrial biocatalyst of formate dehydrogenase from Candida boidinii

  2007cited by this paper
• Postharvest Biocontrol : New Concepts and Applications

  2007cited by this paper
• Production, purification and partial characterization of an endopolygalacturonase fromCryptococcus albidus var.albidus

  2006cited by this paper
• Characterization of filamentous fungi isolated from Moroccan olive and olive cake: toxinogenic potential of Aspergillus strains.

  2006cited by this paper
• Yeast ecology in French cider and black olive natural fermentations.

  2006cited by this paper
• Isolation of epiphytic yeasts with potential for biocontrol of Aspergillus carbonarius and A. niger on grape.

  2006cited by this paper
• Optimization of a rapid method for studying the cellular location of β‐glucosidase activity in wine yeasts

  2005cited by this paper
• Development of real-time PCR using Minor Groove Binding probe to monitor the biological control agent Candida oleophila (strain O).

  2005cited by this paper
• Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review

  2005cited by this paper
• Optimization of a rapid method for studying the cellular location of β‐glucosidase activity in wine yeasts

  2005cited by this paper
• Determination of ochratoxin A in virgin olive oils of Greek origin by immunoaffinity column clean-up and high-performance liquid chromatography

  2004cited by this paper
• Identification of yeast strains isolated from a two-phase decanter system olive oil waste and investigation of their ability for its fermentation.

  2004influential reference
• Black olives as substrate for Aspergillus parasiticus growth and aflatoxin B1 production.

  2003cited by this paper
• Microbiological activity in stored olive oil.

  2002cited by this paper
• Yeasts present during wine fermentation: comparative analysis of conventional plating and PCR-TTGE.

  2001cited by this paper
• Performance of industrial strains of Saccharomyces cerevisae during wine fermentation is affected by manipulation strategies based on sporulation.

  2001cited by this paper
• Screening for the production of extracellular hydrolytic enzymes by non‐Saccharomyces wine yeasts

  2001cited by this paper
• Yeast populations on Spanish fermented sausages.

  2000cited by this paper
• Diversity and osmoregulatory responses of bacteria isolated from two-phase olive oil extraction waste products

  2000cited by this paper
• Typing of non-Saccharomyces yeasts with enzymatic activities of interest in wine-making.

  2000cited by this paper
• Diversity of streptomycetes among specific Greek terrestrial ecosystems

  1999cited by this paper
• Phenolic Compounds in Different Olive Varieties.

  1998cited by this paper
• Ultrastructural and Cytochemical Aspects of the Biological Control of Botrytis cinerea by Candida saitoana in Apple Fruit.

  1998cited by this paper
• Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences

  1998influential reference
• Olive oil and human cancer: an assessment of the evidence.

  1997cited by this paper
• Treatment and disposal of olive mill effluents

  1996cited by this paper
• Characterization of the yeast population in olive brines

  1992cited by this paper
• Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics

  1990cited by this paper
• HYDROGEN PEROXIDE FORMATION AND CATALASE ACTIVITY IN THE LACTIC ACID BACTERIA.

  1964cited by this paper

• Effect of low voltage electrostatic field treatment on postharvest quality and reactive oxygen species metabolism and surface fungal community of sweet cherry

  2025cites this paper
• Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives

  2024cites this paper
• A remarkable step in the aerobic biological treatment of Olive Mill Wastewater (OMW): A combination of selected microbial strains that enhance their decolorization and depollution

  2024cites this paper
• Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region.

  2023cites this paper
• Treatment technologies for olive mill wastewater with impacts on plants.

  2022cites this paper
• Qualitative Screening of Yeast Biodiversity for Hydrolytic Enzymes Isolated from the Gastrointestinal Tract of a Coprophage “Gymnopleurus sturmi” and Dung of Ruminants

  2022cites this paper
• Conservation of the Biocatalytic Activity of Whole Yeast Cells by Supported Sol – Gel Entrapment for Efficient Acyloin Condensation

  2019cites this paper
• Effect of brine composition on yeast biota associated with naturally fermented Nocellara messinese table olives

  2019cites this paper
• Non-Saccharomyces Yeasts: An Enzymatic Unexplored World to be Exploited

  2019cites this paper
• Characterization of a β-glucosidase isolated from an alpeorujo strain of Candida adriatica

  2017cites this paper
• PRODUÇÃO DE PROTEASE UTILIZANDO DIFERENTES MEIOS ATRAVÉS DE AMOSTRAS DE BACILLUS LICHENIFORMIS ISOLADAS DO PORTO DA CIDADE DE RECIFE - PERNAMBUCO

  2015cites this paper