Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives

Food Microbiology

Volumn 38, Issue , 2014, Pages 208-218

  Blana, Vasiliki A ^a   Grounta, Athena ^a   Tassou, Chrysoula C ^b   Nychas, George John E ^a   Panagou, Efstathios Z ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Lactobacillus pentosus; Lactobacillus plantarum; Multivariate analysis; PFGE; Probiotics; Tableolives

Indexed keywords

PROBIOTIC AGENT;

ARTICLE; FERMENTATION; FOOD CONTROL; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; MULTIVARIATE ANALYSIS; OLIVE TREE; PFGE; TABLE OLIVES;

LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; MULTIVARIATE ANALYSIS; PFGE; PROBIOTICS; TABLE OLIVES;

FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; OLEA; PROBIOTICS;

EID: 84885994151     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.09.007     Document Type: Article

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