Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C.
Blana, Vasiliki A
Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C. [electronic resource] - Food microbiology Feb 2016 - 71-5 p. digital
Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
1095-9998
10.1016/j.fm.2015.09.004 doi
Cold Temperature
Food Packaging--instrumentation
Lactic Acid--metabolism
Lactobacillaceae--growth & development
Microbial Viability
Olea--metabolism
Polyethylene--analysis
Probiotics--chemistry
Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C. [electronic resource] - Food microbiology Feb 2016 - 71-5 p. digital
Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
1095-9998
10.1016/j.fm.2015.09.004 doi
Cold Temperature
Food Packaging--instrumentation
Lactic Acid--metabolism
Lactobacillaceae--growth & development
Microbial Viability
Olea--metabolism
Polyethylene--analysis
Probiotics--chemistry