Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics

LWT

Volumn 59, Issue 1, 2014, Pages 234-246

  Peres, Cátia M ^a   Alves, Marta ^b   Hernandez Mendoza, Adrián ^b,c   Moreira, Liliana ^a   Silva, Sandra ^b   Bronze, Maria R ^b,d   Vilas Boas, Luís ^b   Peres, Cidália ^a   Malcata, F Xavier ^e  

^a EAN   (Portugal)

^b INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

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

^d RESEARCH INSTITUTE FOR MEDICINES IMED ULISBOA   (Portugal)

^e UNIVERSITY OF PORTO   (Portugal)

Author keywords

Antibiotic resistance; Digestion resistance; Lactobacillus spp.; Oleuropein degradation; Tableolive fermentation

Indexed keywords

ANTIBIOTICS; BACILLI; STRAIN;

ANTIBIOTICS RESISTANCE; DIGESTION RESISTANCE; LACTIC ACID BACTERIA; LACTOBACILLUS SPP; LACTOBACILLUS SPP.; OLEUROPEIN; OLEUROPEIN DEGRADATION; PLANT ORIGIN; PROBIOTICS; TABLEOLIVE FERMENTATION;

LACTIC ACID;

BACTERIA (MICROORGANISMS); GALEGA; LACTOBACILLUS; LACTOBACILLUS PARAPLANTARUM; LACTOBACILLUS PLANTARUM; OLEACEAE;

EID: 84903783850     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.03.003     Document Type: Article

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