Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics-Reference-Cited by-同舟云学术

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Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics

Published:2014-11 Issue:1 Volume:59 Page:234-246
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Peres Cátia M.,Alves Marta,Hernandez-Mendoza Adrián,Moreira Liliana,Silva Sandra,Bronze Maria R.,Vilas-Boas Luís,Peres Cidália,Malcata F. Xavier

Funder

European Union – project Probiolives

FCT

CONACyT – National Council for Science and Technology (Mexico)

UNITO Lab, Italy

Publisher

Elsevier BV

Subject

Food Science

Reference106 articles.

1. Safety evaluation of probiotic biﬁdobacteria by analysis of mucin degradation activity and translocation ability;Abe;Anaerobe,2010

2. Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives;Abriouel;Food Microbiology,2012

3. Insulin-releasing properties of a series of cinnamic acid derivatives in vitro and in vivo;Adisakwattana;Journal of Agricultural and Food Chemistry,2008

4. Bioactive properties of milk proteins with particular focus on anticariogenesis;Aimutis;Journal of Nutrition,2004

5. Characterization of two bacteriocins produced by Pedicoccus acidilactici isolated from “Alheira”, a fermented sausage traditionally produced in Portugal;Albano;International Journal of Food Microbiology,2007

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