Fermented aloreña table olives as a source of potential probiotic Lactobacillus pentosus strains

Frontiers in Microbiology

Volumn 7, Issue OCT, 2016, Pages

  Montoro, Beatriz Pérez ^a   Benomar, Nabil ^a   Lerma, Leyre Lavilla ^a   Gutiérrez, Sonia Castillo ^a   Gálvez, Antonio ^a   Abriouel, Hikmate ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

Alore a table olives; Functional and technological properties; Gut survival; Lactobacillus pentosus; Probiotics

Indexed keywords

BACTERIOCIN; DEOXYRIBONUCLEASE; GELATINASE; PROBIOTIC AGENT;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; CELL ADHESION ASSAY; ENZYME ACTIVITY; FERMENTATION; GASTROINTESTINAL TRACT; HUMAN; LACTOBACILLUS PENTOSUS; NONHUMAN; OLIVE; PH; POLYMERASE CHAIN REACTION; PROTEIN AGGREGATION; SALT STRESS; TEMPERATURE;

EID: 84996619195     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2016.01583     Document Type: Article

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