Cargando…
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...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
|
| Materias: | |
| 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 |