Study of optimal conditions in semi-continuous anaerobic co-digestion of table olive effluents and pig manure in a perfectly stirred reactor
Sign Up to like & getrecommendations! Published in 2019 at "Environmental Science and Pollution Research"
DOI: 10.1007/s11356-019-06830-3
Abstract: Brines from table olive elaboration were co-digested with pig manure, obtaining high methane productions. In particular, the methane yields obtained for pig manure total solid (TS) initial concentrations of 2%, 7%, 9% (wet basis, wt.)… read more here.
Keywords: pig manure; table olive; concentration; anaerobic digestion ... See more keywords
Chemical composition of table olive wastewater and its relationship with the bio-fortifying capacity of tomato (Solanum lycopersicum L.) plants
Sign Up to like & getrecommendations! Published in 2020 at "Agricultural Water Management"
DOI: 10.1016/j.agwat.2019.105833
Abstract: Abstract Recently, the potential use as fertilizer of some wastewaters from table olive factories has been reported but the cause of this activity has not been disclosed up to now. In this study, a huge… read more here.
Keywords: chemical composition; tomato; table olive; olive wastewater ... See more keywords
Delving into the bacterial diversity of spoiled green Manzanilla Spanish-style table olive fermentations.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2021.109415
Abstract: This work applies metataxonomic, standard statistics, and compositional data (CoDa) techniques to study the bacterial diversity of spoiled and normal Spanish-style table olive fermentations, analysing a total of 10-tons of industrial fermentation containers from two… read more here.
Keywords: olive fermentations; table olive; diversity spoiled; bacterial diversity ... See more keywords
Recovery of phenolic compounds from table olive processing wastewaters using cloud point extraction method
Sign Up to like & getrecommendations! Published in 2018 at "Journal of environmental chemical engineering"
DOI: 10.1016/j.jece.2018.05.007
Abstract: Abstract Table olive processing wastewaters lead to large environmental problems mainly due to its relatively high phenolic content. In the present study, the Cloud Point Extraction (CPE) technique was used to preconcentrate the natural phenolic… read more here.
Keywords: olive processing; table olive; phenolic compounds; processing wastewaters ... See more keywords
Effect of table olive wastewaters on growth and yield of cucumber, pepper, tomato and strawberry
Sign Up to like & getrecommendations! Published in 2019 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2019.108644
Abstract: Abstract The table olive factory generates a large amount of wastewaters and this is a big environmental problem. The aim of this study was to look for a solution of this issue, using table olive… read more here.
Keywords: growth; effect table; strawberry; table olive ... See more keywords
Fungal biodiversity in commercial table olive packages.
Sign Up to like & getrecommendations! Published in 2022 at "Food microbiology"
DOI: 10.2139/ssrn.4064484
Abstract: In this work, a total of 72 commercial table olive packages obtained from different international markets were analysed to determine their fungal biodiversity. Viable fungal counts ranged from the detection threshold ( read more here.
Keywords: commercial table; fungal biodiversity; table olive; olive packages ... See more keywords
Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2021.797295
Abstract: Table olives are among the most well-known fermented foods, being a vital part of the Mediterranean pyramid diet. They constitute a noteworthy economic factor for the producing countries since both their production and consumption are… read more here.
Keywords: status recent; table olive; fermentation; olive fermentation ... See more keywords
In Silico Evidence of the Multifunctional Features of Lactiplantibacillus pentosus LPG1, a Natural Fermenting Agent Isolated from Table Olive Biofilms
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12050938
Abstract: In recent years, there has been a growing interest in obtaining probiotic bacteria from plant origins. This is the case of Lactiplantibacillus pentosus LPG1, a lactic acid bacterial strain isolated from table olive biofilms with… read more here.
Keywords: table olive; isolated table; olive biofilms; pentosus ... See more keywords