Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity

Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses

Miriam Zago, Maria Emanuela Fornasari, Domenico Carminati et al. · Food Microbiology · 2011 · 301 citations

Probiotic, Probiotic Potential, Food Fermentation +8

Hypervariable DNA fingerprinting in Escherichia coli: minisatellite probe from bacteriophage M13

Bing Huey, Jeff Hall · Journal of Bacteriology · 1989 · 268 citations · Full text

Genetics, Minisatellite Probe, Bacteriophage +16

Use of <i>Lactobacillus plantarum</i> LPCO10, a Bacteriocin Producer, as a Starter Culture in Spanish-Style Green Olive Fermentations

José Luis Ruiz-Barba, Declan P. Cathcart, Philip J. Warner · Applied and Environmental Microbiology · 1994 · 227 citations · Full text

Lipids and phenols in table olives

Giorgio Bianchi · European Journal of Lipid Science and Technology · 2003 · 194 citations

Food Chemistry, Lipid Analysis, Biochemistry +13

Isolation and characterization of a Lactobacillus plantarum bacteriophage, ΦJL-1, from a cucumber fermentation

Zhongjing Lu, Fred Breidt, H. P. Fleming et al. · International Journal of Food Microbiology · 2003 · 187 citations

Food Fermentation, In Vitro Fermentation, Medicine +9