Please use this identifier to cite or link to this item: http://repository.afs.edu.gr/handle/6000/145
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dc.contributor.advisorGougouli, Mariaen_US
dc.contributor.authorUtevska, Elenaen_US
dc.date.accessioned2019-06-13T05:53:20Z-
dc.date.available2019-06-13T05:53:20Z-
dc.date.issued2018-
dc.identifier.urihttp://repository.afs.edu.gr/handle/6000/145-
dc.descriptionIncludes bibliographical references and charts.en_US
dc.description.abstractFunctional 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.en_US
dc.formatSpiral bindingen_US
dc.format.extent52 pagesen_US
dc.language.isoenen_US
dc.publisherPerrotis Collegeen_US
dc.publisherCardiff Metropolitan Universityen_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/*
dc.subjectOlivesen_US
dc.subjectProbioticsen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectFermented productsen_US
dc.subjectFunctional foodsen_US
dc.subjectHealth benefitsen_US
dc.subject.lcshDissertations, Academicen_US
dc.subject.lcshOliveen_US
dc.subject.lcshLactic acid bacteriaen_US
dc.subject.lcshProbioticsen_US
dc.subject.lcshProbiotics - Health aspectsen_US
dc.subject.lcshFermentationen_US
dc.subject.lcshFunctional foodsen_US
dc.subject.otherPerrotis College - Dissertations - 2018en_US
dc.subject.otherFood science and technology. Perrotis Collegeen_US
dc.titleStudying the probiotic potential of Greek fermented olivesen_US
dc.typeDissertationen_US
local.description.statusnot publisheden_US
local.repositoryDAPLen_US
Appears in Collections:Dissertations

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