Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives-Reference-Cited by-同舟云学术

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives

Published:2014-04 Issue: Volume:38 Page:208-218
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Blana Vasiliki A.,Grounta Athena,Tassou Chrysoula C.,Nychas George-John E.,Panagou Efstathios Z.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference45 articles.

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3. Performance of potential probiotic bacteria as starters in olive fermentation;Argyri,2012

4. Role of yeasts in table olive production;Arroyo-López;Intern. J. Food Microbiol.,2008

5. Formation of lactic acid bacteria–yeasts communities on the olive surface during Spanish-style Manzanilla fermentations;Arroyo-López;Food Microbiol.,2012

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