Cargando…

Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential

Current market trends point at increasing demand for functional foods, namely those carrying probiotics. In the case of table olives, presence of probiotics would convey a competitive advantage to Mediterranean-based diets, already established for their cultural heritage and gastronomic character. T...

Descripción completa

Detalles Bibliográficos
Autores principales:	Coimbra-Gomes, Joana, Reis, Patrícia J. M., Tavares, Tânia G., Malcata, Francisco Xavier, Macedo, Angela C.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563300/ https://www.ncbi.nlm.nih.gov/pubmed/36230126 http://dx.doi.org/10.3390/foods11193050

Ejemplares similares

Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv. Cobrançosa
por: Coimbra-Gomes, Joana, et al.
Publicado: (2023)

A Review on Adventitious Lactic Acid Bacteria from Table Olives
por: Portilha-Cunha, M. Francisca, et al.
Publicado: (2020)

Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms
por: Benítez-Cabello, Antonio, et al.
Publicado: (2019)

Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives
por: Rodríguez-Gómez, Francisco, et al.
Publicado: (2017)

Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation
por: Anagnostopoulos, Dimitrios A., et al.
Publicado: (2019)

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
por: Coelho, Márcia C., et al.
Publicado: (2022)

Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations
por: Benítez-Cabello, Antonio, et al.
Publicado: (2019)

Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches
por: Botta, Cristian, et al.
Publicado: (2012)

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity
por: Lanza, Barbara, et al.
Publicado: (2020)

Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
por: Montoro, Beatriz Pérez, et al.
Publicado: (2016)

Brazilian Table Olives: A Source of Lactic Acid Bacteria with Antimycotoxigenic and Antifungal Activity
por: Simões, Luara, et al.
Publicado: (2023)

Suitability of a probiotic Lactobacillus paracasei strain as a starter culture in olive fermentation and development of the innovative patented product “probiotic table olives”
por: Sisto, Angelo, et al.
Publicado: (2012)

Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations
por: Touret, Tiago, et al.
Publicado: (2018)

Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats
por: Parlindungan, Elvina, et al.
Publicado: (2021)

Olive Volatiles from Portuguese Cultivars Cobrançosa, Madural and Verdeal Transmontana: Role in Oviposition Preference of Bactrocera oleae (Rossi) (Diptera: Tephritidae)
por: Malheiro, Ricardo, et al.
Publicado: (2015)

Assessment of a Side-Row Continuous Canopy Shaking Harvester and Its Adaptability to the Portuguese Cobrançosa Variety in High-Density Olive Orchards
por: Aragon-Rodriguez, Fernando, et al.
Publicado: (2023)

Editorial: New Trends in Table Olive Fermentation
por: Bautista-Gallego, Joaquin, et al.
Publicado: (2019)

Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2
por: Rodríguez-Gómez, F., et al.
Publicado: (2014)

Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
por: Abdel Tawab, Fatma I., et al.
Publicado: (2023)

Table Olives More than a Fermented Food
por: Perpetuini, Giorgia, et al.
Publicado: (2020)

Selection of Lactiplantibacillus Strains for the Production of Fermented Table Olives
por: Zotta, Teresa, et al.
Publicado: (2022)

Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Characterization as Potential Probiotics
por: Pinto, Ana, et al.
Publicado: (2020)

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study
por: Paba, Antonio, et al.
Publicado: (2020)

Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages
por: Agüero, Nadia de L., et al.
Publicado: (2020)

Quality and Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam-Fermented Meat
por: Wulandari, Eka, et al.
Publicado: (2020)

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
por: Szutowska, Julia, et al.
Publicado: (2020)

New insights into the role of plasmids from probiotic Lactobacillus pentosus MP-10 in Aloreña table olive brine fermentation
por: Abriouel, Hikmate, et al.
Publicado: (2019)

Microbiota of table olive fermentations and criteria of selection for their use as starters
por: Heperkan, Dilek
Publicado: (2013)

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential
por: Bonatsou, Stamatoula, et al.
Publicado: (2017)

Volatile Composition of Industrially Fermented Table Olives from Greece
por: Mikrou, Theano, et al.
Publicado: (2021)

Lactic acid bacteria as probiotics for the nose?
por: De Boeck, Ilke, et al.
Publicado: (2021)

Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages
por: Mokoena, Mduduzi Paul, et al.
Publicado: (2016)

Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk
por: Bin Masalam, Maged S., et al.
Publicado: (2018)

Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products
por: Ghosh, Tamoghna, et al.
Publicado: (2019)

Correction to: Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
por: Szutowska, Julia, et al.
Publicado: (2021)

Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation
por: Seo, Hee, et al.
Publicado: (2021)

Complete Genome Sequence of a Potential Probiotic, Lactobacillus pentosus MP-10, Isolated from Fermented Aloreña Table Olives
por: Abriouel, Hikmate, et al.
Publicado: (2016)

Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives
por: Pino, Alessandra, et al.
Publicado: (2019)

Application of starter cultures to table olive fermentation: an overview on the experimental studies
por: Corsetti, Aldo, et al.
Publicado: (2012)

Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation
por: Lanza, Barbara
Publicado: (2013)

Cannot write session to /tmp/vufind_sessions/sess_3dmo7j0hudn5b1qepj4m4kvoac