Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum...
The microflora of naturally fermented green olives produced in Western Algeria was studied over 15, 60 and 90 day fermentation periods. Different microorganisms (aerobic bacteria, coliforms, staphylococci, lactic acid bacteria, lactobacilli, enterococci, yeasts, psychrotrophs and lipolytic bacteria)...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Inglês |
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Consejo Superior de Investigaciones Científicas
2006-09-01
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| Schriftenreihe: | Grasas y Aceites |
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| Online-Zugang: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/51 |
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