Selection of Lactobacillus plantarum strains for their use as starter cultures in Algerian olive fermentations

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...

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Bibliographic Details
Main Authors:	Abdelouahab Mokhbi, Meriem Kaid-Harche, Karima Lamri, Meriem Rezki, Mourad Kacem
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2009-03-01
Series:	Grasas y Aceites
Subjects:	antibiotics fermented olives lactobacillus plantarum starter cultures
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/549

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