Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C
Author:
Funder
EU
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference14 articles.
1. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests;Argyri;Food Microbiol.,2013
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3. Preservation of table olives fermented with lactic acid bacteria with probiotic potential under modified atmosphere packaging;Argyri;LWT-Food Sci. Technol.,2015
4. Kinetic study of the physicochemical and microbiological changes in ‘seasoned’ olives during the shelf-life period;Arroyo López;J. Agr. Food Chem.,2005
5. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives;Blana;Food Microbiol.,2014
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