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...

Full description

Bibliographic Details
Main Authors: Barbara Guantario, Paola Zinno, Emily Schifano, Marianna Roselli, Giuditta Perozzi, Claudio Palleschi, Daniela Uccelletti, Chiara Devirgiliis
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-03-01
Series:Frontiers in Microbiology
Subjects:
foodborne bacteria
fermented foods
nematode
autochtonous bacteria
plant food matrix
Online Access:http://journal.frontiersin.org/article/10.3389/fmicb.2018.00595/full

Internet

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

Similar Items