Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms-Reference-Cited by-同舟云学术

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Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms

Published:2019-04-17 Issue: Volume:10 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Benítez-Cabello Antonio,Calero-Delgado Beatriz,Rodríguez-Gómez Francisco,Garrido-Fernández Antonio,Jiménez-Díaz Rufino,Arroyo-López Francisco Noé

Funder

Ministerio de Economía, Industria y Competitividad, Gobierno de España

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference52 articles.

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

2. Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives.;Abriouel;Int. J. Food Microbiol.,2011

3. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests.;Argyri;Food Microbiol.,2013

4. Formation of lactic acid bacteria-yeasts communities on the olive surface during spanish-style manzanilla fermentations.;Arroyo-López;Food Microbiol.,2012

5. “Olives: types and consumption,” in;Arroyo-López;The Encyclopedia of Food and Health,2015

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