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1646 related items for PubMed ID: 23200662

  • 1. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests.
    Argyri AA, Zoumpopoulou G, Karatzas KA, Tsakalidou E, Nychas GJ, Panagou EZ, Tassou CC.
    Food Microbiol; 2013 Apr; 33(2):282-91. PubMed ID: 23200662
    [Abstract] [Full Text] [Related]

  • 2. Characterization of lactic acid bacteria isolated from Italian Bella di Cerignola table olives: selection of potential multifunctional starter cultures.
    Bevilacqua A, Altieri C, Corbo MR, Sinigaglia M, Ouoba LI.
    J Food Sci; 2010 Oct; 75(8):M536-44. PubMed ID: 21535510
    [Abstract] [Full Text] [Related]

  • 3. Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives.
    Abriouel H, Benomar N, Cobo A, Caballero N, Fernández Fuentes MÁ, Pérez-Pulido R, Gálvez A.
    Food Microbiol; 2012 Dec; 32(2):308-16. PubMed ID: 22986194
    [Abstract] [Full Text] [Related]

  • 4. Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant.
    De Bellis P, Valerio F, Sisto A, Lonigro SL, Lavermicocca P.
    Int J Food Microbiol; 2010 May 30; 140(1):6-13. PubMed ID: 20226556
    [Abstract] [Full Text] [Related]

  • 5. Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage.
    Wang CY, Lin PR, Ng CC, Shyu YT.
    Anaerobe; 2010 Dec 30; 16(6):578-85. PubMed ID: 20951815
    [Abstract] [Full Text] [Related]

  • 6. Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine.
    Argyri AA, Lyra E, Panagou EZ, Tassou CC.
    Food Microbiol; 2013 Oct 30; 36(1):1-6. PubMed ID: 23764213
    [Abstract] [Full Text] [Related]

  • 7. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.
    Blana VA, Grounta A, Tassou CC, Nychas GJ, Panagou EZ.
    Food Microbiol; 2014 Apr 30; 38():208-18. PubMed ID: 24290645
    [Abstract] [Full Text] [Related]

  • 8. Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.
    Rubio R, Jofré A, Martín B, Aymerich T, Garriga M.
    Food Microbiol; 2014 Apr 30; 38():303-11. PubMed ID: 24290655
    [Abstract] [Full Text] [Related]

  • 9. Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C.
    Blana VA, Polymeneas N, Tassou CC, Panagou EZ.
    Food Microbiol; 2016 Feb 30; 53(Pt B):71-5. PubMed ID: 26678132
    [Abstract] [Full Text] [Related]

  • 10. Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages.
    Klingberg TD, Axelsson L, Naterstad K, Elsser D, Budde BB.
    Int J Food Microbiol; 2005 Dec 15; 105(3):419-31. PubMed ID: 16076509
    [Abstract] [Full Text] [Related]

  • 11. Antibiotic resistance of Lactobacillus pentosus and Leuconostoc pseudomesenteroides isolated from naturally-fermented Aloreña table olives throughout fermentation process.
    Casado Muñoz Mdel C, Benomar N, Lerma LL, Gálvez A, Abriouel H.
    Int J Food Microbiol; 2014 Feb 17; 172():110-8. PubMed ID: 24370969
    [Abstract] [Full Text] [Related]

  • 12. Identification and evaluation of the probiotic potential of Lactobacillus paraplantarum FT259, a bacteriocinogenic strain isolated from Brazilian semi-hard artisanal cheese.
    Tulini FL, Winkelströter LK, De Martinis EC.
    Anaerobe; 2013 Aug 17; 22():57-63. PubMed ID: 23792229
    [Abstract] [Full Text] [Related]

  • 13. Assessment of probiotic properties in lactic acid bacteria isolated from wine.
    García-Ruiz A, González de Llano D, Esteban-Fernández A, Requena T, Bartolomé B, Moreno-Arribas MV.
    Food Microbiol; 2014 Dec 17; 44():220-5. PubMed ID: 25084666
    [Abstract] [Full Text] [Related]

  • 14. Evaluation of a single and combined inoculation of a Lactobacillus pentosus starter for processing cv. Arbequina natural green olives.
    Hurtado A, Reguant C, Bordons A, Rozès N.
    Food Microbiol; 2010 Sep 17; 27(6):731-40. PubMed ID: 20630314
    [Abstract] [Full Text] [Related]

  • 15. Probiotic potential of lactobacillus strains isolated from sorghum-based traditional fermented food.
    Rao KP, Chennappa G, Suraj U, Nagaraja H, Raj AP, Sreenivasa MY.
    Probiotics Antimicrob Proteins; 2015 Jun 17; 7(2):146-56. PubMed ID: 25666113
    [Abstract] [Full Text] [Related]

  • 16. Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives.
    Argyri AA, Nisiotou AA, Mallouchos A, Panagou EZ, Tassou CC.
    Int J Food Microbiol; 2014 Feb 03; 171():68-76. PubMed ID: 24334091
    [Abstract] [Full Text] [Related]

  • 17. Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains.
    Leite AM, Miguel MA, Peixoto RS, Ruas-Madiedo P, Paschoalin VM, Mayo B, Delgado S.
    J Dairy Sci; 2015 Jun 03; 98(6):3622-32. PubMed ID: 25841972
    [Abstract] [Full Text] [Related]

  • 18. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ, Schillinger U, Franz CM, Nychas GJ.
    Food Microbiol; 2008 Apr 03; 25(2):348-58. PubMed ID: 18206777
    [Abstract] [Full Text] [Related]

  • 19. Biocide tolerance, phenotypic and molecular response of lactic acid bacteria isolated from naturally-fermented Aloreña table to different physico-chemical stresses.
    Casado Muñoz Mdel C, Benomar N, Lavilla Lerma L, Knapp CW, Gálvez A, Abriouel H.
    Food Microbiol; 2016 Dec 03; 60():1-12. PubMed ID: 27554140
    [Abstract] [Full Text] [Related]

  • 20. Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis.
    Solieri L, Bianchi A, Mottolese G, Lemmetti F, Giudici P.
    Food Microbiol; 2014 Apr 03; 38():240-9. PubMed ID: 24290648
    [Abstract] [Full Text] [Related]

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