Cited by 5Probiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyEdible Oils Quality and Analysis

Probiotics from fermented olives

Abouloifa, H., Rokni, Y., Ghabbour, N., Karboune, S., Brasca, M., D’hallewin, G., Ben Salah, R., Ktari, N. +2 more·2021·Olives and Olive Oil in Health and Disease Prevention

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Crossref · 10.1016/b978-0-12-819528-4.00035-3

Cites

66 of 66 references verified0 citation errors · 0 not checkable

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  • The most studied probiotic properties include resistance to low pH and bile salts or tolerance toward gastric juice and pancreatic digestion, with the main objective of achieving survival of probiotics in the gastrointestinal tract.

    “The most studied probiotic properties include resistance to low pH and bile salts or tolerance toward gastric juice and pancreatic digestion-in some cases, all of them-with the main objective of achieving the survival of probiotics in the gastrointestinal tract (GIT) [12].”

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Authors
Abouloifa, H., Rokni, Y., Ghabbour, N., Karboune, S., Brasca, M., D’hallewin, G., Ben Salah, R., Ktari, N., Saalaoui, E., & Asehraou, A.
Affiliations
  • Mohamed I University (MA)
  • Collège MacDonald (CA)
  • National Research Council (IT)
  • University of Sfax (TN)
Venue
Olives and Olive Oil in Health and Disease Prevention
Publisher
Elsevier
Published
2021
Pages
215-229
OpenAlex
W3127890294
Cited by
5
References
66
Citations by year
2025: 1 · 2024: 1 · 2023: 1 · 2022: 2
FWCI
3.24
Type
book chapter
Language
en
Open access
closed
Locations
  • Elsevier eBooks (publishedVersion)
  • CNR ExploRA (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
  • Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
Keywords
probiotics, lactic acid bacteria, Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus coryniformis, yeast, polyphenols, sodium chloride, antibacterial activity, antifungal activity, adhesion prevention, anticancer activity, metal detoxification, functional foods, olive fermentation

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