Study of Adhesion and Survival of Lactobacilli and Bifidobacteria on Table Olives with the Aim of Formulating a New Probiotic Food

With the aim of developing new functional foods, a traditional product, the table olive, was used as a vehicle for incorporating probiotic bacterial species. Survival on table olives of Lactobacillus rhamnosus (three strains), Lactobacillus paracasei (two strains), Bifidobacterium bifidum (one strai...

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Detalhes bibliográficos
Main Authors: Lavermicocca, Paola, Valerio, Francesca, Lonigro, Stella Lisa, De Angelis, Maria, Morelli, Lorenzo, Callegari, Maria Luisa, Rizzello, Carlo G., Visconti, Angelo
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2005
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC1183302/
https://ncbi.nlm.nih.gov/pubmed/16085808
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.71.8.4233-4240.2005
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