Characterization of lactic acid bacteria isolated from Italian Bella di Cerignola table olives: selection of potential multifunctional starter cultures.
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Porcine IPEC-J2 intestinal epithelial cells in microbiological investigationsMicrobial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approachesIn vitro selection and characterization of new probiotic candidates from table olive microbiota.Investigating the Effect of Different Treatments with Lactic Acid Bacteria on the Fate of Listeria monocytogenes and Staphylococcus aureus Infection in Galleria mellonella Larvae.Response mechanisms of lactic acid bacteria to alkaline environments: a review.Biotechnological innovations for table olives.Molecular characterization of gluten hydrolysing Bacillus sp. and their efficacy and biotherapeutic potential as probiotics using Caco-2 cell line.Dairy propionibacteria as probiotics: recent evidences.Probiotic and enterohemorrhagic Escherichia coli: An effective strategy against a deadly enemy?Table Olive Fermentation Using Starter Cultures with Multifunctional Potential.Effects of the Probiotic Enterococcus faecium and Pathogenic Escherichia coli Strains in a Pig and Human Epithelial Intestinal Cell Model.Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation.Use of central composite design in food microbiology: a case study on the effects of secondary phenols on lactic acid bacteria from olives.Selection of autochthonous strains as starter cultures for fermented fish products.In Vitro Properties of Potential Probiotic Indigenous Lactic Acid Bacteria Originating from Traditional Pickles.Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics.Suitability of Bifidobacterium spp. and Lactobacillus plantarum as probiotics intended for fruit juices containing citrus extracts.Prolonging the viability of Lactobacillus plantarum through the addition of prebiotics into the medium.Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability.Technologies and Trends to Improve Table Olive Quality and Safety.Viability of on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces
P2860
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P2860
Characterization of lactic acid bacteria isolated from Italian Bella di Cerignola table olives: selection of potential multifunctional starter cultures.
description
2010 nî lūn-bûn
@nan
2010年の論文
@ja
2010年論文
@yue
2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
@zh-mo
2010年論文
@zh-tw
2010年论文
@wuu
2010年论文
@zh
2010年论文
@zh-cn
name
Characterization of lactic aci ...... tifunctional starter cultures.
@en
Characterization of lactic aci ...... tifunctional starter cultures.
@nl
type
label
Characterization of lactic aci ...... tifunctional starter cultures.
@en
Characterization of lactic aci ...... tifunctional starter cultures.
@nl
prefLabel
Characterization of lactic aci ...... tifunctional starter cultures.
@en
Characterization of lactic aci ...... tifunctional starter cultures.
@nl
P2093
P2860
P1476
Characterization of lactic aci ...... ltifunctional starter cultures
@en
P2093
Antonio Bevilacqua
Clelia Altieri
Labia Irène Ivette Ouoba
Milena Sinigaglia
P2860
P304
P356
10.1111/J.1750-3841.2010.01793.X
P577
2010-09-23T00:00:00Z