Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C

Food Microbiology

Volumn 53, Issue , 2016, Pages 71-75

  Blana, Vasiliki A ^a   Polymeneas, Napoleon ^a   Tassou, Chrysoula C ^b   Panagou, Efstathios Z ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

Lactobacillus pentosus; Lactobacillus plantarum; Packaging; Probiotics; Table olives

Indexed keywords

LACTIC ACID; POLYETHYLENE; PROBIOTIC AGENT;

CHEMISTRY; COLD; COMPARATIVE STUDY; DEVICES; FOOD PACKAGING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLACEAE; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; OLIVE TREE; PROCEDURES;

COLD TEMPERATURE; FOOD PACKAGING; LACTIC ACID; LACTOBACILLACEAE; MICROBIAL VIABILITY; OLEA; POLYETHYLENE; PROBIOTICS;

EID: 84941309406     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.09.004     Document Type: Article

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