In silico genomic insights into aspects of food safety and defense mechanisms of a potentially probiotic Lactobacillus pentosus MP-10 isolated from brines of naturally fermented Aloreña green table olives

Author:

Abriouel HikmateORCID,Pérez Montoro Beatriz,Casado Muñoz María del Carmen,Knapp Charles W.,Gálvez Antonio,Benomar Nabil

Funder

Ministerio de Economía y Competitividad, MINECO, FEDER

Plan Propio UJA

Research Team EI_BIO1_2017

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference47 articles.

1. Fermented foods and beverages of the world;C Wacher,2010

2. Probiotics and Prebiotics: Current Research and Future Trends;K Venema,2015

3. Food and Agricultural Organization of the United Nations and World Health Organization, editor. Report of a Joint FAO/WHO working group report on drafting guidelines for the evaluation of probiotics in food; 2002. April 30, May 1; Ontario, Canada.

4. Functional foods and non dairy probiotic food development: trends, concepts, and products;D Granato;Compr Rev Food Sci Food Saf,2010

5. Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria with an emphasis on table olives;CM Peres;Trends Food Sci Technol,2012

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