Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives-Reference-Cited by-同舟云学术

Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives

Published:2017-05-17 Issue: Volume:8 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Rodríguez-Gómez Francisco,Romero-Gil Verónica,Arroyo-López Francisco N.,Roldán-Reyes Juan C.,Torres-Gallardo Rosa,Bautista-Gallego Joaquín,García-García Pedro,Garrido-Fernández Antonio

Funder

Seventh Framework Programme

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference32 articles.

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

3. Potential benefits of the application of yeast starters in table olive processing.;Arroyo-López;Front. Microbiol.

4. Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion.;Arroyo-López;Front. Microbiol.,2014

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

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