Inhibitory action of three lactic acid bacteria cultures on some food-borne pathogens during pickling of green olive fruits

The healthy olive pickles are those ones which are made by using lactic acid bacteria (LAB) as starter and protective cultures. Three lactic acid bacteria (LAB) strains namely: Lactobacillus plantarum LPS10 (L. plantarum), Lactobacillus fermentum PP17 (L. fermentum) and Pediococcus acidilactici MH51...

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Detalles Bibliográficos
Autores principales: Almohammadi, Abdul-Raouf, Abdel-Shafi, Seham, Tartour, Eman, Enan, Gamal
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9679394/
https://www.ncbi.nlm.nih.gov/pubmed/36425433
http://dx.doi.org/10.1016/j.heliyon.2022.e11693

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9679394/
https://www.ncbi.nlm.nih.gov/pubmed/36425433
http://dx.doi.org/10.1016/j.heliyon.2022.e11693

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