Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes.

Journal of the science of food and agriculture - 1 Jun 2014

Paramithiotis Spiros, Kouretas Konstantinos, Drosinos Eleftherios H

Abstract excerpt

BACKGROUND: Spontaneous fermentation of plant-derived material is mainly performed on a small scale, with the exception of fermented olives, cucumbers, sauerkraut and kimchi, which have met worldwide commercial significance. RESULTS: This study of spontaneous fermentation of green tomatoes at dif...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Ecosystem
Share to Fermentation
Share to Fruit

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Hydrogen-Ion Concentration

Share to Lactobacillus

Share to Leuconostoc

Share to Polymerase Chain Reaction

Share to Solanum lycopersicum

Source

Identifiers

PMID: 24284907
DOI: 10.1002/jsfa.6464

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 4 Sept 2026. Prepared record publication-24284907-2026-09-04.2. Manifest publication-graph-cohort-2026-09-04.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 4 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes.PMID 24284907Read ↗

Isolation, Identification and Characterization of Some Probiotic Properties of Lactic Acid Bacteria Strains Isolated from Rose Blossom of <em>Rosa damascena </em>Mill.Semantic proximity Read ↗

Genetic diversity and dynamics of bacterial and yeast strains associated to Spanish-style green table-olive fermentations in large manufacturing companies.Semantic proximity Read ↗

Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product 'tunta'.Semantic proximity Read ↗

Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations.Semantic proximity Read ↗

Microbial Endophytes That Live within Seeds of Two Tomato Hybrid Cultivated in ArgentinaSemantic proximity Read ↗

Polyphasic study of the genetic diversity of lactobacilli associated with 'Almagro' eggplants spontaneous fermentation, based on combined numerical analysis of randomly amplified polymorphic DNA and pulsed-field gel electrophoresis patterns.Semantic proximity Read ↗

Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.Semantic proximity Read ↗

Diversity and antimicrobial properties of lactic acid bacteria isolated from rhizosphere of olive trees and desert truffles of Tunisia.Semantic proximity Read ↗

Effects of organic farming and genotype on alimentary and nutraceutical parameters in tomato fruits.Semantic proximity Read ↗

NaOH-debittering induces changes in bacterial ecology during table olives fermentation.Semantic proximity Read ↗

Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives.Semantic proximity Read ↗

Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.