Suitability of a probiotic Lactobacillus paracasei strain as a starter culture in olive fermentation and development of the innovative patented product "probiotic table olives"

Frontiers in Microbiology

Volumn 3, Issue MAY, 2012, Pages

  Sisto, Angelo ^a   Lavermicocca, Paola ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Functional food; Lactic acid bacteria; Olive surface; Probiotic food

Indexed keywords

EID: 84866295138     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2012.00174     Document Type: Short Survey

References (41)

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