Probiotic Properties and Physicochemical Potential of Lactic Acid Bacteria Isolated from Moroccan Table Olives
Background: Lactic Acid Bacteria are a group of Gram-positive bacteria which are widely used in the food industry as organic ferments called starter cultures. In this study, Enterococcus faecium, Leuconostoc mesenteroides, Lactococcus lactis, Weissella paramesenteroides, and Lactiplantibacillus plan...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Shahid Sadoughi University of Medical Sciences
2022-09-01
|
| Series: | Journal of Food Quality and Hazards Control |
| Subjects: | |
| Online Access: | http://jfqhc.ssu.ac.ir/article-1-1011-en.html |
| Tags: |
No Tags, Be the first to tag this record!
|