Probiotic and antifungal attributes of lactic acid bacteria isolates from naturally fermented Brazilian table olives

Research with fermented olives as a source of wild Lactic Acid Bacteria (LAB) strains with probiotic and biotechnological characteristics constitutes a promising field of work. The present study evaluated in vitro probiotic, antifungal, and antimycotoxigenic potential of LAB isolates from naturally...

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Detalhes bibliográficos
Autor principal: Simões, Luara (author)
Outros Autores: Fernandes, Natália (author), de Souza, Angélica (author), dos Santos, Luiz (author), Magnani, Marciane (author), Abrunhosa, Luís (author), Teixeira, J. A. (author), Schwan, Rosane Freitas (author), Dias, Disney Ribeiro (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
adhesion ability
antifungal activity
fermented olives
in vitro digestive simulation
mycotoxins
probiotic selection
Ciências Naturais::Ciências Biológicas
Science & Technology
Texto completo:https://hdl.handle.net/1822/78435
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/78435

Texto Completo

https://hdl.handle.net/1822/78435

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