Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests
Abstract
The present study aims to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from naturally fermented olives and select candidates to be used as probiotic starters for the improvement of the traditional fermentation process and the production of newly added value functional foods. Seventy one (71) lactic acid bacterial strains (17 Leuconostoc mesenteroides, 1 Ln. pseudomesenteroides, 13 Lactobacillus plantarum, 37 Lb....
Paper Details
Title
Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests
Published Date
Apr 1, 2013
Journal
Volume
33
Issue
2
Pages
282 - 291
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