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

This work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC‐LAB2 on green Spanish‐style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival cou...

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Detalles Bibliográficos
Autores principales: Rodríguez‐Gómez, Francisco, Romero‐Gil, Verónica, García‐García, Pedro, Arroyo‐López, Francisco Noé, Garrido‐Fernández, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4779489/
https://www.ncbi.nlm.nih.gov/pubmed/27004108
http://dx.doi.org/10.1002/fsn3.272

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4779489/
https://www.ncbi.nlm.nih.gov/pubmed/27004108
http://dx.doi.org/10.1002/fsn3.272

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