In Vitro and in Vivo Selection of Potentially Probiotic Lactobacilli From Nocellara del Belice Table Olives

In Vitro and in Vivo Selection of Potentially Probiotic Lactobacilli From Nocellara del Belice Table Olives

Table olives are increasingly recognized as a vehicle as well as a source of probiotic bacteria, especially those fermented with traditional procedures based on the activity of indigenous microbial consortia, originating from local environments. In the present study, we report characterization at th...

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Váldodahkkit: Barbara Guantario, Paola Zinno, Emily Schifano, Marianna Roselli, Giuditta Perozzi, Claudio Palleschi, Daniela Uccelletti, Chiara Devirgiliis
Materiálatiipa: Artihkal
Giella:English
Almmustuhtton: Frontiers Media S.A. 2018-03-01
Ráidu:Frontiers in Microbiology
Fáttát:
foodborne bacteria
fermented foods
nematode
autochtonous bacteria
plant food matrix
Liŋkkat:http://journal.frontiersin.org/article/10.3389/fmicb.2018.00595/full

Interneahtta

http://journal.frontiersin.org/article/10.3389/fmicb.2018.00595/full

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