Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential-Reference-Cited by-同舟云学术

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Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential

Published:2013-01 Issue:1 Volume:50 Page:135-142
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bautista-Gallego J.,Arroyo-López F.N.,Rantsiou K.,Jiménez-Díaz R.,Garrido-Fernández A.,Cocolin L.

Funder

EU's Seventh Framework Program

Spanish Government

ERDF

Junta de Andalucía

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update;Ammor;Meat Science,2007

2. RAPD-PCR characterization of lactobacilli isolated from artisanal meat plants and traditional fermented sausages of Veneto region (Italy);Andrigetto;Letters in Applied Microbiology,2001

3. Kinetic study of the physicochemical and microbiological changes in seasoned olives during the shelf period;Arroyo López;Journal of Agricultural and Food Chemistry,2005

4. Challenges in the addition of probiotic cultures to foods;Champagne;Critical Review in Food Science and Nutrition,2005

5. Probiotic characteristics of lactic acid bacteria isolated from kimchi;Chang;Journal of Applied Microbiology,2010

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2. Involved Microorganisms in the Production of Indigenous Fermented Food from West Africa: Technological Characteristics and Probiotic Power;Food Science and Nutrition;2024-05-22

3. Dual effects of a bacteriocin-producing Lactiplantibacillus pentosus CF-6HA, isolated from fermented aloreña table olives, as potential probiotic and antimicrobial agent;Heliyon;2024-04

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