Technological Potential ofLactobacillusStrains Isolated from Fermented Green Olives:In VitroStudies with Emphasis on Oleuropein-Degrading Capability
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Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability
Technological properties of two strains of Lactobacillus plantarum (B3 and B11) and one of Lactobacillus pentosus (B4), previously isolated from natural fermented green olives, have been studied in vitro. Acidifying ability, salt, temperature, and pH tolerances of all strains were found in the range reported for similar strains produced in Italy and optimal growth conditions were found to be 6....
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ژورنال
عنوان ژورنال: The Scientific World Journal
سال: 2016
ISSN: 2356-6140,1537-744X
DOI: 10.1155/2016/1917592