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Table olive fermentation with selected strains of probiotic lactic acid bacteria. Towards a new functional food (PROBIOLIVES)
Date du début: 1 mars 2010, Date de fin: 28 févr. 2013,
"The aim of the project is to isolate the most appropriate probiotic bacteria from the autochthonous olive microflora, in order to be used as pure starter cultures for the improvement of the traditional fermentation and for the production of a new functional food. Isolated lactic acid bacteria with probiotic properties will be selected for potential tolerance of the naturally antimicrobial compoun ...
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