Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives
This study was undertaken with the aim of obtaining lactic acid bacteria with the ability to ferment olives for possible use as starter cultures. For this reason, 32 isolates of lactic acid bacteria isolated from the spontaneous fermentation of green olives were characterized and identified on the b...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2004-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/205 |