Characterization of potentially probiotic lactic acid bacteria isolated from olives: Evaluation of short chain fatty acids production and analysis of the extracellular proteome

Food Research International

Volumn 67, Issue , 2015, Pages 247-254

  Pessione, Alessandro ^a   Lo Bianco, Giuliana ^a   Mangiapane, Erika ^a   Cirrincione, Simona ^a   Pessione, Enrica ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Adhesion potential; Extracellular proteins; Probiotics; Short chain fatty acids

Indexed keywords

BACTERIA; BUTYRIC ACID; CHAINS; GAS CHROMATOGRAPHY; LACTIC ACID; MASS SPECTROMETRY; MOLECULES; PROPIONIC ACID; PROTEINS; STRAIN;

ADHESIVE PROTEINS; BENEFICIAL EFFECTS; EXTRACELLULAR PROTEINS; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; PROBIOTICS; SHORT-CHAIN FATTY ACIDS; TOF MASS SPECTROMETRY;

FATTY ACIDS;

OLEACEAE;

EID: 84913582904     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.11.029     Document Type: Article

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