Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation

Food Microbiology

Volumn 19, Issue 6, 2002, Pages 637-644

  De Castro, Amillan ^a   Montano A ^a   Casado, F J ^a   Sanchez A H ^a   Rejano, L ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS CASSELIFLAVUS; LACTOBACILLUS; LACTOBACILLUS PENTOSUS; OLEACEAE;

EID: 0036895246     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2002.0466     Document Type: Article

References (22)

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