In Vitro and in Vivo Selection of Potentially Probiotic Lactobacilli From Nocellara del Belice Table Olives-Reference-Cited by-同舟云学术

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In Vitro and in Vivo Selection of Potentially Probiotic Lactobacilli From Nocellara del Belice Table Olives

Published:2018-03-28 Issue: Volume:9 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Guantario Barbara,Zinno Paola,Schifano Emily,Roselli Marianna,Perozzi Giuditta,Palleschi Claudio,Uccelletti Daniela,Devirgiliis Chiara

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference66 articles.

1. Salmonella typhimurium proliferates and establishes a persistent infection in the intestine of Caenorhabditis elegans;Aballay;Curr. Biol.,2000

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

3. Insight into potential probiotic markers predicted in Lactobacillus pentosus MP-10 genome sequence;Abriouel;Front. Microbiol.,2017

4. History of antimicrobial drug discovery: major classes and health impact;Aminov;Biochem. Pharmacol.,2017

5. Exploring the relationship between exposure to technological and gastrointestinal stress and probiotic functional properties of lactobacilli and bifidobacteria;Amund;Can. J. Microbiol.,2016

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4. Probiotics as starter and nonstarter cultures in fermented foods;Strategies to Improve the Quality of Foods;2024

5. Enhanced viability and improved in situ antibacterial activity of the probiotic LAB microencapsulated layer-by-layer in alginate beads coated with nisin;Food Bioscience;2023-06

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