Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion-Reference-Cited by-同舟云学术

Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion

Published:2014-10-14 Issue: Volume:5 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Arroyo-LÃ³pez Francisco N.,Blanquet-Diot StÃ©phanie,Denis Sylvain,ThÃ©venot Jonathan,Chalancon Sandrine,Alric Monique,RodrÃguez-GÃ³mez Francisco,Romero-Gil VerÃ³nica,JimÃ©nez-DÃaz Rufino,Garrido-FernÃ¡ndez Antonio

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference30 articles.

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3. Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations.;Arroyo-LÃ³pez;Food Microbiol.,2012

4. Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential.;Bautista-Gallego;Food Res. Int.,2013

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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