Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties

Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties

Τable olive is one of the main fermented vegetable worldwide and can be processed as treated or natural product. Lactic Acid Bacteria (LAB) are responsible for the fermentation of treated olives. The aim of this work was to study the technological characteristics and the potential probiotic...

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Bibliographic Details
Main Authors: Dimitrios A. Anagnostopoulos, Despina Bozoudi, Dimitrios Tsaltas
Format: Article
Language:English
Published: MDPI AG 2018-06-01
Series:Fermentation
Subjects:
table olives
Lactic Acid Bacteria
Enterococcus spp.
technological characteristics
Probiotics
Online Access:http://www.mdpi.com/2311-5637/4/2/48

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