Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives

Grasas y Aceites

Volumn 55, Issue 4, 2004, Pages 385-393

  Mourad, Kacem ^a,b   Halima, Zadi Karam ^a   Nour Eddine, Karam ^a  

^a UNIVERSITY OF ORAN   (Algeria)

^b SIDI El BACHIR   (Algeria)

Author keywords

Antagonism; Identification; Lactic acid bacteria; Olives

Indexed keywords

BIOCHEMISTRY; CARBOXYLIC ACIDS; CELLS; CHARACTERIZATION; FERMENTATION; MORPHOLOGY;

ANTAGONISM; IDENTIFICATION; LACTIC ACID; OLIVES;

BACTERIA;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ENTEROCOCCUS SP.; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; NEGIBACTERIA; OLEACEAE; POSIBACTERIA; PROPIONIBACTERIUM;

EID: 17444418995     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2004.v55.i4.205     Document Type: Article

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