Selection of Lactobacillus plantarum strains for their use as starter cultures in Algerian olive fermentations
The aim of this research was to evaluate some technological traits of L. plantarum strains previously isolated from fermented olives. For this purpose, 11 strains were tested for their in vitro antibiotic susceptibility, resistance to low pH values, acidifying activity, proteolytic activity, haemoly...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2009-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/549 |