Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives

Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives

A total of 177 strains of lactic acid bacteria (LAB) were isolated from early-stage Moroccan Picholine green olive fermentation, including Lactobacillus plantarum (44.63%), Lactobacillus pentosus (25.99%), Lactobacillus brevis (9.61%) and Pediococcus pentosaceus (19.77%). All the isolates were scree...

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Bibliographic Details
Main Authors:	N. Ghabbour, Z. Lamzira, P. Thonart, P. Cidalia, M. Markaoui, A. Asehraou
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2011-03-01
Series:	Grasas y Aceites
Subjects:	fermentation β-glucosidase lactic acid bacteria oleuropein olive
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1302

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