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Food microbiology, v.33 no.2, 2013년, pp.282 - 291
Argyri, A.A. , Zoumpopoulou, G. , Karatzas, K.A.G. , Tsakalidou, E. , Nychas, G.J.E. , Panagou, E.Z. , Tassou, C.C.
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The present study aims to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from naturally fermented olives and select candidates to be used as probiotic starters for the improvement of the traditional fermentation process and the production of newly added value functional food...
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