Selection of <i>Lactiplantibacillus</i> Strains for the Production of Fermented Table Olives

Selection of <i>Lactiplantibacillus</i> Strains for the Production of Fermented Table Olives

<i>Lactiplantibacillus</i> strains (n. 77) were screened for technological properties (e.g., xylose fermentation, EPS production, antimicrobial activity, tolerance to NaCl and phenolic compounds, oleuropein degradation and hydroxytyrosol formation) relevant for the production of fermente...

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Bibliographic Details
Main Authors:	Teresa Zotta, Marilisa Giavalisco, Eugenio Parente, Gianluca Picariello, Francesco Siano, Annamaria Ricciardi
Format:	Article
Language:	English
Published:	MDPI AG 2022-03-01
Series:	Microorganisms
Subjects:	<i>Lactiplantibacillus</i> <i>plantarum</i> <i>Lactiplantibacillus</i> <i>pentosus</i> phenolic compound tolerance technological characterization gene occurrence
Online Access:	https://www.mdpi.com/2076-2607/10/3/625

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