The bacterial ecology associated to Spanish-style green olive fermentations has been studied, attending to its dynamics along the time and its distribution, by a culture-independent approach based on PCR-DGGE. Forty-three 10-tonne fermenters were selected from the fermentation yards (patios) of two large table-olive manufacturing companies in southern Spain. The fermenting brines of 20 of these...

We describe a new species of forest robin from the Gamba Complex in southwest Gabon. This common bird, Stiphrornis pyrrholaemus sp. nov., inhabits primary lowland forest and forages on or near the ground like the other members of the genus Stiphrornis of central and western Africa. Unique phenotypic features of the new species include the male's bright orange chin, throat, and breast, creamy ye...

background:confirmation of olive oil authenticity and particularly virgin olive oil has a great importance. several advanced chemical and genetic analyses have been used to monitor especial components; however each has its limitations especially when detecting hazelnut-adulterated olive oil. objectives:the objective of this research is to assess the presence of trace amount of hazelnut oil in o...

DescriptionHead (excluding chin and throat) back, scapulars, rump and upper tailcoverts olive green, brighter on rump, more yellowish on crown, chin, throat and under tail-coverts pale to bright yellow. Under parts dull white, becoming dusky brown on sides and flanks. Feathered white eye-ring broken in front of eye by black feathers of lore continues distally as black margin along bottom half o...

The olive fruit fly, Bactrocera oleae (Rossi), is an economically important and endemic pest in olive (Oleae europae) orchards in Turkey. The aim of this study was to determine olive fruit fly infestation in different olive cultivars in the laboratory. Olive fly infested fruits were collected in Çanakkale province to establish wild fly population. After having reproductive olive fly colonies, 1...

in this study, antifungal property of olive leaf extracts against candida albicans ptcc-5027 was examined. fresh olive leaf extracts were prepared using distilled water in a soxhlet apparatus. the antifungal activity of the extract was analyzed by measuring the minimum inhibitory concentration (mic) and minimum fungicidal concentration (mfc), using the microdilution test and disc diffusion assa...

In this work, metataxonomic-compositional data analysis was applied to study the influence of inoculation, type ecosystem (brine or fruit), and time fermentation (0, 24, 83 days) on bacterial composition dynamic during industrial Manzanilla Spanish-style green table olive fermentations. Differences in physicochemical microbiological characteristics between inoculated spontaneous fermentations w...

in the present study, the oxidative stability of nine iranian commercial olive oils, including four virgin samples and five deodorized ones, was compared to that of two foreign virgin olive oils. in total, the foreign samples had the mufa/pufa ratios (av. 9.27) higher than those of domestic ones (av. 5.70). the peroxide and acid values of the olive oils studied ranged from 8.5 to 14.5 meq/kg an...