Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria - With an emphasis on table olives

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Consumption of functional probiotic foods has increased over recent decades, alongside with increasing consumer and researcher awareness of their health-promoting effects. This has prompted an interest toward development novel functional food formulations. Despite fermented dairy products still remaining the most common vectors for the delivery of probiotics to humans, such other food matrices as fruits and vegetables offer a promising performances as sources and carriers of probiotic strains. Hence, these types of matrices are thoroughly reviewed here - with table olives being subjected to comprehensive discussion as a case study, owing to their suitable microstructure and unique sensory and nutritional features.
Original languageUnknown
Pages (from-to)31-42
JournalTrends In Food Science & Technology
Issue number1
Publication statusPublished - 1 Jan 2012

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