Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests.

By A. Argyri, G. Zoumpopoulou, K. Karatzas, E. Tsakalidou, George - John Nychas, Efstathios Z Panagou, C. Tassou. Food microbiology, 2013

638 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/bf6aafcb53ad65195b871e30076d6b9a0bc1c542

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. A. Penna
2. S. N. Casarotti

In Food Science

1. S. Todorov
2. A. Penna
3. S. N. Casarotti
4. L. Dicks

In Molecular Biology

1. F. Xavier Malcata
2. S. Todorov
3. A. Penna
4. S. N. Casarotti
5. L. Dicks

Citations in the corpus

• Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics (2014, background): “Conversely, bile salt hydrolase activity (or partial activity) has been found in some table olive related-Lactobacillus strains (Abriouel et al., 2012; Argyri et al., 2013).”
• In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese (2017, methodology): “The adhesion assay was performed as described by Argyri et al. (2013).”