{"id":1852,"date":"2022-03-24T10:21:53","date_gmt":"2022-03-24T09:21:53","guid":{"rendered":"http:\/\/web.unibas.it\/parente\/?p=1852"},"modified":"2022-04-12T14:27:47","modified_gmt":"2022-04-12T13:27:47","slug":"literature-cited-in-proposal-2022nn28zz","status":"publish","type":"post","link":"https:\/\/web.unibas.it\/parente\/?p=1852","title":{"rendered":"Literature cited in proposal 2022NN28ZZ"},"content":{"rendered":"

Here is a complete list of references for proposal 2022NN28ZZ.<\/p>\n

<\/p>\n

    \n
  1. Tamang J.P., Cotter P.D., Endo A., Han S.N., Kort R., Liu S.Q., Mayo B., Westerik N., Hutkins R. Fermented foods in a global age: East meets West. Compr Rev Food Sci Food Saf<\/em> 19<\/strong>, 184\u2013217 (2020). 1111\/1541-4337.12520\u00a0<\/a><\/li>\n
  2. Marco M.L., Heeney D., Binda S., Cifelli C.J., Cotter P.D., Folign\u00e9 B., G\u00e4nzle M., Kort R., Pasin G., Pihlanto A., Smid E.J., Hutkins R. Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol<\/em> 44<\/strong>, 94\u2013102 (2017). 1016\/j.copbio.2016.11.010<\/a><\/li>\n
  3. Tamang J.P., Watanabe K., Holzapfel, W.H. Review: Diversity of Microorganisms in Global Fermented Foods and Beverages. Front Microbiol<\/em> 7<\/strong>, 377 (2016). DOI:\u00a03389\/fmicb.2016.00377<\/a><\/li>\n
  4. Pasolli E.; De Filippis F., Mauriello I.E., Cumbo F., Walsh A.M., Leech J., Cotter P.D., Segata N., Ercolini D. Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome. Nat Commun<\/em> 11<\/strong>, 2610 (2020). 1038\/s41467-020-16438-8<\/a><\/li>\n
  5. Dimidi E., Cox S. R., Rossi, M., Whelan, K. Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease. Nutrients 11<\/strong>, 1806 (2019). 3390\/nu11081806<\/a><\/li>\n
  6. K\u00e5rlund A., G\u00f3mez \u2013Gallego C., Korhonen J., Palo-oja O-M., Kolehmainen M. Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources. Nutrients<\/em> 12<\/strong>, 1020 (2020). 3390\/nu12041020<\/a><\/li>\n
  7. Timmis K., de Vos W.M., Ramos J.L., Vlaeminck S.E., Prieto A., Danchin A., Verstraete W., de Lorenzo V., Lee S.Y., Br\u00fcssow H., Timmis J.K., Singh B.K. The contribution of microbial biotechnology to sustainable development goals. Microb Biotechnol <\/em>10<\/strong>, 984\u2013987 (2017). 1111\/1751-7915.12818<\/a><\/li>\n
  8. Capozzi V., Fragasso M. , Bimbo, F. Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience. Fermentation<\/em> 7, 54<\/strong> (2021). 3390\/fermentation7020054<\/a><\/li>\n
  9. De Filippis F., Parente E., Ercolini, D. Metagenomics insights into food fermentations. Microb Biotechnol <\/em>10<\/strong>, 91\u2013102 (2017). 1111\/1751-7915.12421<\/a><\/li>\n
  10. De Filippis F., Parente E., Ercolini D. Recent Past, Present, and Future of the Food Microbiome. Annu Rev Food Sci Technol<\/em> 9<\/strong>, 589\u2013608 (2018). 1146\/annurev-food-030117-012312<\/a><\/li>\n
  11. Jonnala B.R.Y., McSweeney P.L.H., Sheehan J.J., Cotter, P.D. Sequencing of the Cheese Microbiome and Its Relevance to Industry. Front Microbiol<\/em> 9<\/strong>, 1020 (2018). 3389\/fmicb.2018.01020<\/a><\/li>\n
  12. Wolfe B. E., Dutton, R. J. Fermented Foods as Experimentally Tractable Microbial Ecosystems. Cell<\/em> 161, 49\u201355 (2015). 1016\/j.cell.2015.02.034<\/a><\/li>\n
  13. Zotta T., Ricciardi A., Condelli N., Parente, E. Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture. Crit Rev Food Sci<\/em> 1\u201315 (2021). 1080\/10408398.2020.1870927<\/a><\/li>\n
  14. Poirier , Ru\u00e9 O., Peguilhan R., Coeuret G., Zagorec M., Champomier-Verg\u00e8 M.-C., Loux V., Chaillou S.. Deciphering intra-species bacterial diversity of meat and seafood spoilage microbiota using gyrB amplicon sequencing: A comparative analysis with 16S rDNA V3-V4 amplicon sequencing. PLoS One<\/em> 13<\/strong>, e0204629 (2018). 10.1371\/journal.pone.0204629<\/a><\/li>\n
  15. Kaehler B.D., Bokulich N.A.,McDonald D., Knight R., Caporaso J.G., Huttley G.A. Species abundance information improves sequence taxonomy classification accuracy. Nat Commun <\/em>10<\/strong>, 4643 (2019). 1038\/s41467-019-12669-6<\/a><\/li>\n
  16. Parente E., Zotta T., Ricciardi, A. FoodMicrobionet v4: a large, integrated, open and transparent database for food bacterial communities. Biorxiv<\/em>01.19.476946 (2022). 10.1101\/2022.01.19.476946<\/a><\/li>\n
  17. Springmann M., Wiebe K.,Mason-D\u2019Croz D., Sulser T.B., Rayner M., Scarborough P. Health and nutritional aspects of sustainable diet strategies and their association with environmental impacts: a global modelling analysis with country-level detail. Lancet Planet Health<\/em> 2<\/strong>, e451\u2013e461 (2018). 1016\/S2542-5196(18)30206-7<\/a><\/li>\n
  18. Di Cagno R., Coda R., De Angelis M., Gobbetti M. Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiol<\/em> 33<\/strong>, 1\u201310 (2013). 1016\/j.fm.2012.09.003<\/a><\/li>\n
  19. Campus M., De\u011firmencio\u011flu N., Comunian R. Technologies and Trends to Improve Table Olive Quality and Safety. Front Microbiol<\/em> 9<\/strong>, 617 (2018). 3389\/fmicb.2018.00617<\/a><\/li>\n
  20. Anagnostopoulos D. A., Tsaltas, D. Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future. Front Microbiol<\/em> 12<\/strong>, 797295 (2022). 3389\/fmicb.2021.797295<\/a><\/li>\n
  21. Galili E., Langgu D., Terral J.F., Barazani O., Dag A., Kolska Horwitz<\/a>, Ogloblin Ramirez<\/a>\u00a0I., Rosen B., Weinstein-Evron M., Chaim S., Kremer E., Lev-Yadun S., Boaretto E., Ben-Barak-Zelas Z., Fishman A.\u00a0 \u00a0<\/a> Early production of table olives at a mid-7th millennium BP submerged site off the Carmel coast (Israel). Sci Rep<\/em>11<\/strong>, 2218 (2021). 10.1038\/s41598-020-80772-6<\/a><\/li>\n
  22. Perpetuini G., Prete R., Garcia-Gonzalez N., Alam M. K., Corsetti A. Table Olives More than a Fermented Food. Foods<\/em> 9<\/strong>, 178 (2020). 3390\/foods9020178<\/a><\/li>\n
  23. Vaccalluzzo A., Pino A., Russo N., De Angelis M., Caggia C., Randazzo C.L. FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation. Food Microbiol<\/em> 92<\/strong>, 103606 (2020). 1016\/j.fm.2020.103606<\/a><\/li>\n
  24. Hurtado A., Reguant C., Bordons A., Roz\u00e8s N. Lactic acid bacteria from fermented table olives. Food Microbiol<\/em> 31<\/strong>, 1\u20138 (2012). 1016\/j.fm.2012.01.006<\/a><\/li>\n
  25. Arroyo-L\u00f3pez<\/a>N.<\/a>,\u00a0 Romero-Gil<\/a> V.,\u00a0Bautista-Gallego<\/a> J. ,\u00a0 Rodr\u00edguez-G\u00f3mez<\/a> F.,\u00a0 Jim\u00e9nez-D\u00edaz<\/a> R.,\u00a0Garc\u00eda-Garc\u00eda<\/a>P.,\u00a0Querol<\/a> A.,\u00a0 Garrido-Fern\u00e1ndez<\/a> A. Yeasts in table olive processing: desirable or spoilage microorganisms? Int J Food Microbiol <\/em>160<\/strong>, 42\u201349 (2012). 10.1016\/j.ijfoodmicro.2012.08.003<\/a><\/li>\n
  26. Portilha-Cunha M. F., Macedo A.C. ,Malcata F. X. A Review on Adventitious Lactic Acid Bacteria from Table Olives. Foods<\/em> 9<\/strong>, 948 (2020). DOI: 10.3390\/foods9070948<\/a><\/li>\n
  27. de Castro<\/a>,\u00a0Antonio Higinio S\u00e1nchez<\/a>A.,\u00a0 L\u00f3pez-L\u00f3pez<\/a>\u00a0<\/sup>\u00a0<\/sup>A.,\u00a0 Cort\u00e9s-Delgado<\/a>\u00a0<\/sup>A.,\u00a0 Medina<\/a>\u00a0<\/sup>\u00a0<\/sup>E.,\u00a0Alfredo Monta\u00f1o<\/a>\u00a0<\/sup>\u00a0<\/sup>A. Microbiota and Metabolite Profiling of Spoiled Spanish-Style Green Table Olives. Metabolites<\/em> 8<\/strong>, 73 (2018). 10.3390\/metabo8040073<\/a><\/li>\n
  28. de Castro A., Ruiz-Barba<\/a>L., Romero C., S\u00e1nchez H. , Garc\u00eda P., Brenes M. Formation of gas pocket defect in Spanish-style green olives by the halophile Celerinatantimonas<\/em> sp. Food Control<\/em> 136<\/strong>, 108868 (2022). 10.1016\/j.foodcont.2022.108868<\/a><\/li>\n
  29. Penland<\/a>,\u00a0 Deutsch<\/a>\u00a0<\/sup>S.M.,\u00a0 Falentin<\/a>\u00a0<\/sup>\u00a0H.<\/a>,\u00a0 Pawtowski<\/a>\u00a0<\/sup>A.,\u00a0Poirier<\/a>\u00a0<\/sup>\u00a0<\/sup>E.,\u00a0Visenti<\/a>\u00a0<\/sup>\u00a0<\/sup>G.,\u00a0 Le Meur<\/a>\u00a0<\/sup>\u00a0\u00a0<\/sup>C.,\u00a0 Maillard<\/a>\u00a0<\/sup>\u00a0<\/sup>M.-B.,\u00a0Thierry<\/a>\u00a0<\/sup>A.,\u00a0 Mounier<\/a>\u00a0J.<\/a>,\u00a0 Coton<\/a>\u00a0<\/sup>\u00a0<\/sup>M. Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations. Front Microbiol<\/em> 11<\/strong>, 586614 (2020). 10.3389\/fmicb.2020.586614<\/a><\/li>\n
  30. Penland<\/a>,\u00a0 Mounier<\/a>J.,\u00a0Pawtowski<\/a>\u00a0<\/sup>\u00a0<\/sup>A.,\u00a0 Tr\u00e9guer<\/a>\u00a0<\/sup>\u00a0<\/sup>S.,\u00a0 Deutsch<\/a>\u00a0<\/sup>S.-M.,\u00a0Coton<\/a>\u00a0<\/sup>M. Use of metabarcoding and source tracking to identify desirable or spoilage autochthonous microorganism sources during black olive fermentations. Food Res Int<\/em> 144<\/strong>, 110344 (2021). 10.1016\/j.foodres.2021.110344<\/a><\/li>\n
  31. Lucena-Padr\u00f3s H., Ruiz-Barba J. L. Microbial biogeography of Spanish-style green olive fermentations in the province of Seville, Spain. Food Microbiol<\/em> 82<\/strong>, 259\u2013268 (2019). 1016\/j.fm.2019.02.004<\/a><\/li>\n
  32. Kazou M., Tzamourani A., Panagou E. Z.,Tsakalidou, E. Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis. Microorganisms<\/em> 8<\/strong>, 672 (2020). 3390\/microorganisms8050672<\/a><\/li>\n
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  35. Romero-Gil V., Bautista-Gallego J., Rodr\u00edguez-G\u00f3mez F., Garc\u00eda-Garc\u00eda P., Jim\u00e9nez-D\u00edaz R., Garrido-Fern\u00e1ndez A., Arroyo-L\u00f3pez F.N. Evaluating the individual effects of temperature and salt on table olive related microorganisms. Food Microbiol<\/em> 33<\/strong>, 178\u2013184 (2013). 1016\/j.fm.2012.09.015<\/a><\/li>\n
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  63. Parente E., Zotta,T., Faust K., De Filippis F.D., Ercolini, D. Structure of association networks in food bacterial communities. Food Microbiol<\/em> 73<\/strong>, 49\u201360 (2018). 1016\/j.fm.2017.12.010<\/a><\/li>\n
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    <\/p>\n","protected":false},"excerpt":{"rendered":"

    Here is a complete list of references for proposal 2022NN28ZZ.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1852","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/web.unibas.it\/parente\/index.php?rest_route=\/wp\/v2\/posts\/1852","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/web.unibas.it\/parente\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/web.unibas.it\/parente\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/web.unibas.it\/parente\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/web.unibas.it\/parente\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1852"}],"version-history":[{"count":3,"href":"https:\/\/web.unibas.it\/parente\/index.php?rest_route=\/wp\/v2\/posts\/1852\/revisions"}],"predecessor-version":[{"id":1864,"href":"https:\/\/web.unibas.it\/parente\/index.php?rest_route=\/wp\/v2\/posts\/1852\/revisions\/1864"}],"wp:attachment":[{"href":"https:\/\/web.unibas.it\/parente\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web.unibas.it\/parente\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web.unibas.it\/parente\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}