Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria - With an emphasis on table olives

Trends in Food Science and Technology

Volumn 26, Issue 1, 2012, Pages 31-42

  Peres, Cátia M ^a,b   Peres, Cidália ^b,c   Hernández Mendoza, Adrián ^a,d   Malcata, F Xavier ^a,e  

^a INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

^b INSTITUTO DE BIOLOGIA EXPERIMENTAL E TECNOLÓGICA   (Portugal)

^c INIAV   (Portugal)

^d CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^e UNIVERSITY INSTITUTE OF MAIA   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

COMMON VECTORS; FERMENTED DAIRY PRODUCTS; FOOD MATRIXES; FUNCTIONAL FOODS; LACTIC ACID BACTERIA; PLANT MATERIAL; PROBIOTIC STRAIN; PROBIOTICS; TABLE OLIVES;

DAIRY PRODUCTS; LACTIC ACID;

FOOD MICROBIOLOGY;

BACTERIA (MICROORGANISMS); OLEACEAE;

EID: 84862999962     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2012.01.006     Document Type: Review

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