Lactic acid bacteria from fermented table olives

Food Microbiology

Volumn 31, Issue 1, 2012, Pages 1-8

  Hurtado, Albert ^a   Reguant, Cristina ^a   Bordons, Albert ^a   Rozès, Nicolas ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Lactobacillus; Table olives

Indexed keywords

POLYPHENOL; PROBIOTIC AGENT;

CHEMISTRY; CLASSIFICATION; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; OLIVE TREE; PH; REVIEW; SALT INTAKE; TASTE; TEMPERATURE; VEGETABLE; YEAST;

FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; OLEA; POLYPHENOLS; PROBIOTICS; SODIUM CHLORIDE, DIETARY; TASTE; TEMPERATURE; VEGETABLES; YEASTS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; OLEACEAE;

EID: 84859159387     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.01.006     Document Type: Review

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