Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2.

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Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2.

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2015 nî lūn-bûn

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2015年の論文

@ja

2015年論文

@yue

2015年論文

@zh-hant

2015年論文

@zh-hk

2015年論文

@zh-mo

2015年論文

@zh-tw

2015年论文

@wuu

2015年论文

@zh

2015年论文

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name

Effect of green Spanish-style ...... tobacillus pentosus TOMC-LAB2.

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type

Item

label

Effect of green Spanish-style ...... tobacillus pentosus TOMC-LAB2.

@en

prefLabel

Effect of green Spanish-style ...... tobacillus pentosus TOMC-LAB2.

@en

P1476

Effect of green Spanish-style ...... tobacillus pentosus TOMC-LAB2.

@en

P2093

Francisco Noé Arroyo-López

http://www.w3.org/2001/XMLSchema#string

Pedro García-García

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Verónica Romero-Gil

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P2860

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.

Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food.

Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches

Lactic acid bacteria from fermented table olives.

Yeasts in table olive processing: desirable or spoilage microorganisms?

A new enzymatic method for the detachment of particle associated soil bacteria.

Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2.

Formation of lactic acid bacteria-yeasts communities on the olive surface during Spanish-style Manzanilla fermentations.

Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions.

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.

P304

181-197

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P31

scholarly article

P356

10.1002/FSN3.272

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P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

F Rodríguez-Gómez

Antonio Garrido-Fernández

P577

2015-09-23T00:00:00Z

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P5875

282311138

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P698

27004108

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P921

probiotics

P932

4779489

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