Probiotic Properties and Physicochemical Potential of Lactic Acid Bacteria Isolated from Moroccan Table Olives

Probiotic Properties and Physicochemical Potential of Lactic Acid Bacteria Isolated from Moroccan Table Olives

Background: Lactic Acid Bacteria are a group of Gram-positive bacteria which are widely used in the food industry as organic ferments called starter cultures. In this study, Enterococcus faecium, Leuconostoc mesenteroides, Lactococcus lactis, Weissella paramesenteroides, and Lactiplantibacillus plan...

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Bibliographic Details
Main Authors: K. El Issaoui, N.S. Senhaji, A. Wieme, J. Abrini, E.O. Khay
Format: Article
Language:English
Published: Shahid Sadoughi University of Medical Sciences 2022-09-01
Series:Journal of Food Quality and Hazards Control
Subjects:
lactobacillales
probiotics
olea
food preservation
Online Access:http://jfqhc.ssu.ac.ir/article-1-1011-en.html

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