Probiotics from fermented olives
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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].”
From Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives (2022) · cites this paper as [12]
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Simões, L., Fernandes, N., de Souza, A., dos Santos, L., Magnani, M., Abrunhosa, L., Teixeira, J., Schwan, R. F., & Dias, D. R. (2022) · Fermentation · doi:10.3390/fermentation8060277 · Cited by 23 · see citing works
- 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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