Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability

Technological properties of two strains of Lactobacillus plantarum (B3 and B11) and one of Lactobacillus pentosus (B4), previously isolated from natural fermented green olives, have been studied in vitro. Acidifying ability, salt, temperature, and pH tolerances of all strains were found in the range...

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Detalles Bibliográficos
Autores principales: Iorizzo, Massimo, Lombardi, Silvia Jane, Macciola, Vincenzo, Testa, Bruno, Lustrato, Giuseppe, Lopez, Francesco, De Leonardis, Antonella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4944063/
https://www.ncbi.nlm.nih.gov/pubmed/27446986
http://dx.doi.org/10.1155/2016/1917592

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4944063/
https://www.ncbi.nlm.nih.gov/pubmed/27446986
http://dx.doi.org/10.1155/2016/1917592

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