Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

Food Microbiology

Volumn 33, Issue 2, 2013, Pages 282-291

  Argyri, Anthoula A ^a   Zoumpopoulou, Georgia ^b   Karatzas, Kimon Andreas G ^c   Tsakalidou, Effie ^b   Nychas, George John E ^b   Panagou, Efstathios Z ^b   Tassou, Chrysoula C ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^c UNIVERSITY OF READING   (United Kingdom)

Author keywords

Lactic acid bacteria; Olive fermentation; Probiotic; Starters

Indexed keywords

ANTIINFECTIVE AGENT; BILE ACID; LACTIC ACID; PROBIOTIC AGENT;

ARTICLE; BACTERIUM ADHERENCE; BIOLOGICAL MODEL; CELL STRAIN CACO 2; CLASSIFICATION; DRUG EFFECT; FERMENTATION; GENETICS; HUMAN; INTESTINE; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; MOLECULAR GENETICS; OLIVE TREE; PHYLOGENY; PHYSIOLOGY;

ANTI-BACTERIAL AGENTS; BACTERIAL ADHESION; BILE ACIDS AND SALTS; CACO-2 CELLS; FERMENTATION; HUMANS; INTESTINES; LACTIC ACID; LACTOBACILLACEAE; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; MOLECULAR SEQUENCE DATA; OLEA; PHYLOGENY; PROBIOTICS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; LISTERIA MONOCYTOGENES; OLEACEAE; SALMONELLA ENTERITIDIS;

EID: 84871721160     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.10.005     Document Type: Article

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