Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives

International Journal of Food Microbiology

Volumn 171, Issue , 2014, Pages 68-76

  Argyri, Anthoula A ^a   Nisiotou, Aspasia A ^a   Mallouchos, Athanasios ^b   Panagou, Efstathios Z ^b   Tassou, Chrysoula C ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Green olives; L. pentosus; L. plantarum; Olive fermentation; Probiotic bacteria

Indexed keywords

PROBIOTIC AGENT; ACID; SODIUM CHLORIDE;

ARTICLE; BACTERIAL STRAIN; CONTROLLED STUDY; FERMENTATION; FERMENTATION MEDIUM; HEAT SHOCK; HEAT TREATMENT; INOCULATION; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; MICROFLORA; MIXED CELL CULTURE; NONHUMAN; OLIVE; PH; PHYSICAL CHEMISTRY; PULSED FIELD GEL ELECTROPHORESIS; STARTER CULTURE; STRAIN DIFFERENCE; SURVIVAL RATE; FOOD CONTROL; FRUIT; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; LACTOBACILLUS; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; OLIVE TREE; PHYSIOLOGY; SPAIN; STANDARDS; YEAST;

LACTOBACILLUS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; OLEACEAE;

ACIDS; FERMENTATION; FOOD MICROBIOLOGY; FRUIT; HOT TEMPERATURE; HUMANS; LACTOBACILLUS; MICROBIAL VIABILITY; OLEA; PROBIOTICS; SODIUM CHLORIDE; SPAIN; YEASTS;

EID: 84890182860     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.11.003     Document Type: Article

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