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Title: Studying the probiotic potential of Greek fermented olives
Authors: Utevska, Elena
Supervisors: Gougouli, Maria
Subjects LC: Dissertations, Academic
Lactic acid bacteria
Probiotics - Health aspects
Functional foods
Keywords: Olives
Lactic acid bacteria
Fermented products
Functional foods
Health benefits
Issue Date: 2018
Publisher: Perrotis College
Cardiff Metropolitan University
Abstract: Functional foods have shown great increase in consumption along with rise in awareness of the health benefits and effects of novel food formulations. In this means, the probiotic potential is a new field for studies investigation that is growing very fast. Despite fermented dairy products being the most common probiotic sources, the performance of fruits and vegetables as carriers of probiotic strains is promising, especially of olives. The scope of this study is to examine the probiotic potential of nine olive products and their resistance to several stresses. The presence and survival of lactic acid bacteria (LAB) of each sample was investigated. The samples were exposed at pH 2 and bile salts in order to stimulate gastric and intestinal juices. They were examined after 1 and 3 hours of each treatment and after 6 hours of the 2 treatments together. The initial load, survival of the cells and viability after each treatment is analyzed and presented in this thesis. Many of the samples showed significant presence and resistance of LAB population when exposed to the stresses, which is meeting the FAO probiotic requirements.
Description: Includes bibliographical references and charts.
Length: 52 pages
Type: Dissertation
Publication Status: not published
Repository: DAPL
Restrictions: All rights reserved
Attribution-NonCommercial 4.0 International
Language: en
Appears in Collections:Dissertations

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